Shepherd's Pie Mexicana

SUBMITTED BY: Salimah PHOTO BY: Ashley B.

"Great shepherd's pie with a kick. It's prepared with a blend of Mexican spices. Adjust seasonings according to your personal taste. You can also spice up the mashed potatoes if you like."

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PREP TIME	15 Min
COOK TIME	50 Min
READY IN	1 Hr 5 Min
Original recipe yield 1 casserole

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

5 potatoes, peeled and quartered
2 tablespoons butter
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
2 small onions, chopped
1 pound ground beef
3 cloves garlic, minced
1 teaspoon spicy seasoned salt
1 tablespoon taco seasoning
1 (10 ounce) package frozen peas
1 (10 ounce) package frozen corn

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside.
Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning. Add peas and corn and stir until blended.
Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.
Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.

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REVIEWS

Reviewed on Jul. 30, 2008 by Dave W.

Very good. I did take the suggestion of another reviewer, however, and used black beans... MORE

Reviewed on Feb. 5, 2008 by m0wlp42

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

m0wlp42
Feb. 5, 2008

After making this recipe as described, I thought it was good, but made a few adjustments to make it great. 1) Instead of the pea/corn mixture, I buy a frozen vegetable package called "latino blend." This package contains corn, black beans, tomatoes and green peppers, which add more body to the dish and makes it more Mexican. (If you can't find it in your freezer aisle, then I would use frozen corn and two cans of black beans instead. The peas just didn't blend well with the other ingredients.) 2)I have yet to find a decent packaged taco seasoning, so I just make my own: salt, pepper, garlic powder, chili powder, paprika, cumin, a touch of cinnamon (or allspice) and red pepper flakes if I want some heat (amounts depend on your own taste preferences). 3) For the potatoes, perhaps this goes without writing, but I pour the mashed potatoes on top and then spread evenly with a knife, otherwise, some sections will be thicker than others. 4) Finally, place the pan on a tray. The pie won't boil over or anything, but it is heavy and just makes it easier to place in and out of the oven. The dish does take time, but while the pie is cooking I make a simple side salad and the overall effect is a great winter, comfort meal far better than any meatloaf. Thanks for the recipe!

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After making this recipe as described, I thought it was good, but made a few adjustments to... MORE