Mexicana Shepherds Pie Food

MEXICAN SHEPHERD'S PIE

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.

GRAN LUCHITO

Steps:

• Fry the lamb mince on high heat until it's nicely browned. Once the meat has got a good colour, add the Chipotle Paste with the flour and stir it all in. Now add the onion, carrots, celery, garlic and a bit of thyme. Stir and reduce the heat to medium, cover with a lid and let the vegetables cook with the meat for 10 minutes. After 10 mins add the canned tomatoes, stock, and season with salt and pepper. Bring to a boil and then simmer on low heat (with the lid on) for 30 minutes, stirring occasionally to prevent it from catching at the bottom. In the meantime, place the potatoes in a pan of boiling salted water and boil for 15 minutes or until tender. Once ready, drain the liquid and leave the potatoes in the pan. Add the butter, the Chipotle Paste, and season with salt and pepper. Mash thoroughly, making sure you get rid of all lumps. Add the grated cheese and fold it in with the help of a wooden spoon, then reserve. Preheat the oven to 200°C / 400°F / Gas 6. Once your filling is ready, place it in a baking dish, then add the mashed potato on top and spread with the help of a spatula or the back of a spoon. Add tiny knobs of butter all over the top of the mash, and bake in the oven for 20 minutes or until golden on top (take care not to burn it). When ready, remove from the oven and serve while it is still hot.

SHEPHERD'S PIE MEXICANA

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.

MEXICAN SHEPHERD'S PIE - SHEPHERD'S PIE RECIPE

Steps:

• Peel, quarter and boil potatoes in a large pot of salted water.
• While potatoes are cooking, heat an oven safe 10" skillet over medium high and add olive oil. When oil is hot, add onion and garlic, sauteing for about 5 minutes or until onions are soft.
• Add ground turkey to the skillet, and continue cooking, breaking up the ground turkey with a spoon, until turkey is cooked through.
• Add peppers, corn, chiles, chili powder, cilantro, cumin and lime juice. Continue cooking for about 5 minutes or until peppers are slightly softened.
• Heat oven to 350°
• Drain potatoes, and mash with cream cheese. Stir grated cheddar into mashed potatoes
• Spread potatoes on top of ground turkey mixture. Brush top with beaten egg
• Bake in pre-heated oven for about 45 minutes, or until potatoes are golden and filling is bubbling.
• Serve hot

MEXICAN SHEPHERD'S PIE

Steps:

• In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
• Meanwhile, make potatoes as directed on pouch, using water, milk and butter.
• Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.

MEXICAN SHEPHERD'S PIE

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 WITH CORNMEAL BUTTERMILK TOPPING

Steps:

• For the topping beat together eggs, buttermilk and butter. Whisk in the dry ingredients until smooth and set aside.
• Brown ground beef with the onions and peppers. Drain off fat and return to the pan.
• Add remaining ingredients and simmer, covered, for 15 minutes.
• Pour into an ungreased 8 by 8 inch baking dish and level off the top.
• Spread topping over the meat.
• Bake at 350 degrees for 20 minutes.
• Prep time includes time to simmer the meat mixture.

MEXICAN SHEPHERD'S PIE

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

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.

MEXICAN SHEPHERD'S PIE

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.

MEXICAN SHEPARDS PIE W/ CORNBREAD TOPPING

Steps:

• Preheat oven to 375.
• Brown ground beef and add taco seasoning according to package directions.
• Drain grease and spread ground beef in a layer across a 9x13 casserole dish.
• Add a layer of nacho cheese, and spread 1/2 of the shredded cheese in a layer.
• Mix the corn and the beans together and add them in as a layer.
• If you are using any of the optional filling ingredients, mix them together and add them as a layer now.
• Add the remaining cheese in a layer. Set this dish aside while you mix the cornbread using the directions below in Step 12.
• Once your cornbread batter is prepared, carefully spread the batter in an even layer across the top of your dish. If you want to get extra fancy, you can pipe the batter layer and create pretty designs for your crust.
• Bake at 375 for 30-35 minutes, or until a golden brown crust forms and a toothpick inserted into the center comes out clean.
• Optional: Melt 2 tbsp butter with 1 clove of peeled, crushed garlic and 1 tsp sugar to make a sweet and flavorful garlic butter to brush on the cornbread as it comes out of the oven.
• Allow to cool 5-10 minutes, then chow down.
• Cornbread Instructions:.
• Mix all dry ingredients together in a bowl, then add the egg and buttermilk, one at a time, forming a medium-thick batter.

MEXICAN-INSPIRED SHEPHERD'S PIE

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.