Tex Mex Shepherd's Pie

"A twist an a classic. This makes a lot; it fills a 13" x 9" pan to the rim! Prep time includes the browning meat/boiling potatoes (to be done simultaneously)."
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by lazyme photo by lazyme
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
photo by *Parsley* photo by *Parsley*
Ready In:
1hr 5mins
Ingredients:
24
Serves:
10
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ingredients

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directions

  • In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
  • In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
  • Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
  • While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
  • Return to hot pot and mash with butter, milk, and sour cream.
  • Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
  • Evenly spread potatoes over cheese layer in the pan.
  • Evenly sprinkle potatoes with remaining 1/2 cup cheese.
  • Bake at 350 for 25-30 minutes.

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Reviews

  1. I love shepherd's pie... and yours was a hit in our home!! We loved the added bonus of the beans!! Used a little less corn as my dbf doesn't enjoy it as much as me... Loved the layer of cheese in the middle... loved the spices... we loved it!! Made for Market Tag. Thanks parsley! :)
     
  2. I haven't tried this yet, but I have a correction to the name. This is not a shepherd's pie because it uses beef instead of lamb. It is a cottage pie.
     
  3. This was yummy! Simple and good. My grandson asked for this to be repeated often. Thanks for sharing. Made for Cookbook Tag.
     
  4. A tasty variation on Shepherd's Pie! I doubled the spices (not the sugar) because I thought it was too bland. I also added 1/2 teaspoon of smoked paprika to the spice mixture for a nice balance. This one is a keeper!
     
  5. This really hit the spot. My DD even ate it all and didn't complain (very rare). I used pinto beans (didn't have Kidney) and I used 1 lb. of ground beef and then some chorizo that the wife had in the fridge. This is a definate keeper. Thank you for sharing. I wanted to add, I made this again and froze it to take to the lake. I reheated at 385 or so for around 2 hours. Again... it did not stand a chance... everyone loved it.
     
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Tweaks

  1. This is a great Tex-Mex dish that went together quickly and is very tasty. The potato topping is TDF. DH has requested the potatoes as a regular dinner dish. The only change that I made was to use chicken in place of beef and 1 28oz. can of crushed tomatoes in place of the tomato sauce and other can of tomatoes (as I didn't have them). The next time I will use the beef version. Thanks for sharing Parsley.
     

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