Mexican Inspired Shepherds Pie Food

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MEXICAN-INSPIRED SHEPHERD'S PIE



Mexican-Inspired Shepherd's Pie image

Somehow the combination of the spicy beef, the sweetness of the corn and red bell pepper, and the simplicity of mashed potatoes makes a mouthwatering dish my whole family loves!

Provided by LISAMICH

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 5

Number Of Ingredients 14

2 ¼ cups peeled and cubed potatoes
1 pound ground beef
1 (1 ounce) packet taco seasoning mix
3 tablespoons vegetable oil
1 onion, diced
1 red bell pepper, diced
½ (10 ounce) package frozen corn
3 tablespoons water
2 tablespoons tomato paste
1 cup shredded Emmentaler cheese
3 tablespoons taco sauce
2 tablespoons butter, cut into pieces
½ cup milk
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes.
  • While potatoes are cooking, cook ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and stir until meat is coated; set aside.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until slightly browned, about 5 minutes. Stir in frozen corn, water, and tomato paste. Bring to a simmer and cook for 3 minutes. Transfer corn mixture to a shallow baking dish and spread to cover the bottom. Top with seasoned meat.
  • Drain potatoes. Add Emmentaler cheese, taco sauce, and butter and mash with potatoes. Add milk, salt, and pepper, mash until smooth, and spread on top of seasoned meat.
  • Bake in the preheated oven until potatoes begin to brown, about 30 minutes.

Nutrition Facts : Calories 536.8 calories, Carbohydrate 30.7 g, Cholesterol 90.8 mg, Fat 34.6 g, Fiber 3.7 g, Protein 25.6 g, SaturatedFat 14.1 g, Sodium 710.3 mg, Sugar 7.3 g

SHEPHERD'S PIE MEXICANA



Shepherd's Pie Mexicana image

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.

Provided by Salimah

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h5m

Yield 6

Number Of Ingredients 13

5 potatoes, peeled and quartered
2 tablespoons butter
¼ cup milk
½ teaspoon garlic powder
½ 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

Steps:

  • 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.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 51.7 g, Cholesterol 57 mg, Fat 15.9 g, Fiber 7.5 g, Protein 20.9 g, SaturatedFat 6.5 g, Sodium 832.1 mg, Sugar 7.3 g

MEXICAN SHEPHERD'S PIE



Mexican Shepherd's Pie image

Make and share this Mexican Shepherd's Pie recipe from Food.com.

Provided by sydney2462

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

12 ounces vegetarian ground beef
14 1/2 ounces Mexican-style corn, drained
30 ounces salsa
1/4 teaspoon cumin
1/4 teaspoon allspice (optional)
1 teaspoon cinnamon (optional)
1/2-3/4 teaspoon chili powder
1/4 teaspoon garlic salt
8 ounces sour cream
1 cup Mexican blend cheese, Shredded
1/4 teaspoon paprika (optional)
2 tablespoons cilantro, Chopped (optional)
8 1/2 ounces corn muffin mix

Steps:

  • Peheat oven to 375°F.
  • Combine crumbles, corn, salsa, spices, sour cream and cheese in a large bowl, mixing thoroughly.
  • Pour mixture in a greased 2 1/2 qt casserole dish.
  • Prepare corm muffin mixture according to directions on the box. Do not bake. Mixture will be lumpy.
  • Evenly drop prepared corn muffin mix by tablespoons over crumble mixture.
  • For a more elegant effect you can try piping corn muffin mixture using pastry bag.
  • Sprinkle paprika and chopped cilantro over entire mixture.
  • Bake 35 - 40 minutes or until corn muffins are golden brown and casserole is heated completely.
  • Remove from oven, let cool slightly before serving.

Nutrition Facts : Calories 526.3, Fat 23.8, SaturatedFat 11.1, Cholesterol 41.4, Sodium 2185.7, Carbohydrate 60.2, Fiber 7.7, Sugar 14.8, Protein 22.5

MEXICAN SHEPHERD'S PIE



Mexican Shepherd's Pie image

This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!

Provided by Michelle Blanchard Ardillo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 11

1 ½ pounds ground beef
1 onion, finely chopped
garlic powder to taste
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
¾ cup hot water
1 (11 ounce) can whole kernel corn, drained
1 (8.5 ounce) package corn muffin mix
1 cup shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  • Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
  • Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
  • Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 33.9 g, Cholesterol 70.6 mg, Fat 19.8 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 8.4 g, Sodium 1222.5 mg, Sugar 7.1 g

MEXICAN SHEPHERD'S PIE



Mexican Shepherd's Pie image

A great use for left overs! Arrachera beef is a marinated meat used in Mexico for tacos. Left-over roast beef, or even ground beef is a good substitute, however I suggest adding some taco seasoning to the meat.

Provided by Galley Wench

Categories     Mexican

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 1/2 lbs arrachera beef, cooked and diced
2 tablespoons butter
1 cup sweet onion, chopped
1 poblano pepper, seeded and chopped
1 small red pepper, seeded and chopped
2 garlic cloves, minced
1/4 cup flour
2 cups beef broth
2 teaspoons Worcestershire sauce
1 bay leaf
1 chipotle pepper, seeded and chopped (or 1 jalapeno, diced)
1 teaspoon adobo sauce
1/2 cup carrot, finely diced (optional)
1 cup sweet corn (fresh or frozen)
1/4 cup cilantro
4 cups mashed potatoes
1/4 cup sour cream
salt & freshly ground black pepper, to taste

Steps:

  • Preheat oven to 400 degrees.
  • Prepare mashed potatoes, using sour cream instead of milk.
  • In skillet over medium heat melt butter and saute onions, peppers until onions are almsot transparent, stir in garlic and saute another minute.
  • Sprinkle flour over mixture and stir for approximately 2 minutes.
  • Whisk in broth and Worcestershire sauce.
  • Thicken gravy 1 minute.
  • Stir in carrots and corn.
  • Add meat and cilantro.
  • Spoon mixture into small rectangular baking dish.
  • Spoon potatoes over meat evenly.
  • Bake for 30+ minutes or until potatoes are light golden brown.
  • Serve immediately.

MEXICAN SHEPHERD'S PIE



Mexican Shepherd's Pie image

My 6 year old daughter says this is the best thing she's tasted in her whole life ! That's high praise from a normally fussy child, so this recipe is definitely a do-over.

Provided by Terri Newell

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb ground beef
1 1/4 ounces taco seasoning mix
2 cups canned corn niblets
2 lbs potatoes, peeled and diced
1 cup cheddar cheese, shredded

Steps:

  • Brown and drain ground beef.
  • Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].
  • Add corn.
  • Meanwhile, boil potatoes until tender, then mash.
  • If you like, you can add butter and milk.
  • Spread about one third of the potatoes in a round 2 quart casserole dish.
  • Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes.
  • To use right away, bake at 350 about 30 minutes.
  • To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months.
  • To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.

MEXICAN SHEPHERDS PIE



Mexican Shepherds Pie image

A Traditional Shepherds Pie recipe with a mexican twist. You can eat it by itself or with veg. Whatever you like!

Provided by Raps3355

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 onion
1 yellow pepper
1 red pepper
500 g ground lamb
900 g king edward potatoes
40 g fajita seasoning mix (packet)
50 g butter
1 tablespoon tomato puree
250 g lamb stock
taco shell
250 g salsa
grated cheese

Steps:

  • Coarsely chop the onion and peppers.
  • Peel the potatoes and cut into small pieces (about the size of roast potatoes) and put to one side.
  • Warm a pan on medium heat, add a little olive oil.
  • Cook the onions for 5 minutes.
  • Add the peppers and cook for a further 5 minutes.
  • Remove the veg from the pan and put to one side.
  • In the same pan, turn the heat up high and brown the mince.
  • When the mince is browned through, stir in the onion and peppers and season with salt and pepper.
  • Bring a large pan of water to the boil (boil the kettle to save time!).
  • Stir in the fajita spice mix to the mince.
  • Add the lamb stock a little at a time until it is completely incorporated.
  • Stir in the tomato puree.
  • Turn the heat down low, cover with lid and leave for 30 mins stirring occasionally.
  • Add the potatoes to the pan of boiling water for 25 minutes.
  • Preheat oven to 200°C.
  • Drain the potatoes, return to the pan (off the heat) and cover with a clean teatowel.
  • Add the butter to the potatoes and mash.
  • Spread the mince evenly into an ovenproof dish, then cover evenly with the mash.
  • Grate some cheese and lightly sprinkle on top of the mash.
  • Cook in the oven for 15 minutes.
  • Remove from the oven and sprinkle tacos, salsa and more grated cheese and return to the oven for 10 minutes.

Nutrition Facts : Calories 665, Fat 39.9, SaturatedFat 19.2, Cholesterol 118, Sodium 537.3, Carbohydrate 51.1, Fiber 7.4, Sugar 6.3, Protein 27.4

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