Shepherd's Pie with Mexican Flavors

Ingredients 0/14

Step 1

Put the potatoes in a large pot, cover them with salted water, and bring it to a boil. Lower the heat and let them simmer gently until they’re tender, which usually takes about 25 minutes. While the potatoes are cooking, brown the ground beef in a nonstick skillet over medium-high heat, breaking it up as it cooks. Once it’s nicely browned, drain off any excess grease, then stir in the taco seasoning until the meat is well coated. Set it aside for now.

Step 2

Preheat your oven to 400°F (200°C). In a large skillet, heat a bit of oil over medium heat and sauté the onion and bell pepper until they start to brown, around 5 minutes. Toss in the frozen corn, a splash of water, and the tomato paste, then let it simmer for a few minutes until everything is heated through. Spread this veggie mixture evenly in the bottom of a shallow baking dish, then spoon the seasoned beef on top.

Step 3

By now, your potatoes should be ready. Drain them well, then add the cheese, taco sauce, and butter. Mash everything together until smooth, adding milk, salt, and pepper to get the consistency and flavor you like. Spread this cheesy mashed potato layer over the meat.

Step 4

Pop the dish into the oven and bake for about 30 minutes, or until the potato topping is golden and just starting to brown. Let it cool slightly before serving, and enjoy!