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Shepherd's Pie Mexicana


"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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1 h 5 m servings 425 cals
Original recipe yields 6 servings (1 casserole)


  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 832 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.
  5. 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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Read all reviews 16
  1. 21 Ratings

Most helpful positive review

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 ble...

Most helpful critical review

I reduced the salt quantities by nearly 50%.

Most helpful
Most positive
Least positive

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 ble...

Very good. I did take the suggestion of another reviewer, however, and used black beans instead of the peas, and sour cream instead of the milk, for a more Mexican flair. Add just enough milk af...

I liked this more than classic shepherd's pie - it was tastier and more interesting. I made a few changes. I halved the peas and corn, added a can of kidney beans, doubled the taco seasoning and...

I used black beans instead of peas and sprinkled cheese on top. I used regular seasoned salt, which was fine, but it would have been better had the dish been more spicy...maybe crushed red pepp...

I made this vegetarian by substituting fake meat and a can of baked beans for the meat. Also my husband sprinkled the top of the mashed potatoes with corn chip pieces to give it some crunch. It...

I didn't have any potatoes, so I topped it with cornbread batter mixed with cheese and chopped fresh jalapenos and left out the peas. The gang loved it.

Added black beans, skipped the peas and added some enchilada sauce to the meat mixture. Spiced up the mashed potatoes by mixing in a little salsa. My family loved it!

I've tried this recipe as directed and switching the veggies to the "Mexicana blend" (corn, chopped onions, peppers and tomatoes, with black beans). I've used mashed potatoes and rosemary garli...

This was good. I used can corn because I hate the taste of frozen. I also don't use packaged seasonings so I used 1 Tbsp of cumin and chili powder and a pinch of crushed red pepper flake. I also...