MEXICAN SHEPHERD'S PIE
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
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 SHEPHERD'S PIE
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
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
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.
Provided by Salimah
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h5m
Yield 6
Number Of Ingredients 13
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
You're only 30 minutes away from a fiesta of flavors in an easy ground beef, skillet dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 610, Carbohydrate 68 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 4 g, TransFat 1/2 g
MEXICAN SHEPHERDS PIE
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
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
SOUTHWEST-STYLE SHEPHERD'S PIE
I was born in Montreal and lived in New England and the Southwest, so I've merged these influences into recipes like this shepherd's pie with turkey, corn and green chiles. -Lynn Price, Millville, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large skillet, cook turkey, onion, garlic and 1/4 teaspoon salt over medium heat 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Stir in corn, green chiles and, if desired, pepper sauce. Transfer to a greased 8-in. square baking dish. , Meanwhile, in a saucepan, bring water, butter, cream, pepper and remaining salt to a boil. Remove from heat. Stir in potato flakes. Spoon over turkey mixture, spreading to cover. Bake until bubbly and potatoes are light brown, 25-30 minutes., Freeze Option: Thaw unbaked casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake at 425° as directed until a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 312 calories, Fat 12g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
MEXICAN SHEPHERD'S PIE RECIPE - (4.7/5)
Provided by digitizer
Number Of Ingredients 11
Steps:
- In 10-inch skillet, brown 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 of any grease. 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.
SHEPHERD'S PIE
Shepherd's Pie is one of those classic, traditional comfort foods that reminds me of my childhood. My grandmother used to make it for us all the time. She would use canned vegetables, but this is an updated version with all fresh vegetables, ground lamb instead of beef, and the extra bonus of aromatic rosemary and some horseradish for a kick.
Provided by Seamus Mullen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Mashed potatoes, part 1: Preheat the oven to 400 degrees F. Peel the potatoes, cut them into quarters, place them in a large pot, and cover with plenty of cold water. Add salt, dried chili pepper, and bay leaves. Cover and bring to a boil, then remove lid and reduce to a simmer. Cook all the way through, about 20 minutes. Strain, reserving some water, and discard bay leaf and dried chili.
- Filling: Meanwhile, chop onion, carrots, celery, celery root, rosemary, thyme, and garlic as indicated above.
- Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the lamb and begin to brown. Add mustard, coriander, onions, carrots, celery, celery root, rosemary, and thyme, and combine carefully with a rubber spatula.
- When the vegetables have cooked slightly, add garlic and tomato paste. Mix carefully. Add red wine, reduce heat, and simmer 5-10 minutes, stirring occasionally, until everything is cooked through. Remove from heat and set aside.
- Mashed potatoes, part 2: When the potatoes are done, drain them (reserving some cooking liquid and discarding the bay leaves and dried chili) and return them to the pot. Mash them with a potato masher, then mash in butter, lemon zest, olive oil, and horseradish. Stir in grated Cheddar. Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden and the lamb is hot, about 15 to 20 minutes.
- Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden, about 15 to 20 minutes.
- While the dish is baking, chop the parsley and mint for garnish.
- Assembly: Garnish with parsley, mint, and a drizzle of extra-virgin olive oil. Serve immediately.
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4.5/5 (24)Total Time 1 hrCategory Main CourseCalories 242 per serving
- 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.
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