Mexican Shepherds Pie Recipes

MEXICAN SHEPHERD'S PIE RECIPE

Steps:

• Place potatoes in a medium saucepan and cover with cold water. Set over high heat, and bring to a boil, then turn down to simmer.
• When potatoes are fork tender, drain and return to the saucepan. Add 4 tablespoons of butter, milk, salt, and pepper, and mash until thoroughly combined. Add salt and pepper to taste.
• Preheat the oven to 350 degrees Fahrenheit. Spray a 11x17 glass dish or 2 quart casserole, and set aside.
• While potatoes are cooking prepare the filling. Add vegetable oil into a 12-inch pan over medium high heat. Once the oil is hot, add the onion, peppers, zucchini, and corn, and saute until soft, about 5-7 minutes.
• Add black beans to vegetables and stir to combine. Pour vegetable mix into a bowl, and set mixture aside.
• Add the meat to the same pan and brown until cooked through, breaking up with spoon as it cooks.
• Drain cooked meat and add to the vegetable mixture. Set aside.
• To make sauce, add the remaining 2 tablespoons of butter to the same pan, and let it melt. Sprinkle the flour over the melted butter and whisk together, it may become clumpy.
• Add a quarter cup of the broth to the butter and flour, and whisk until smooth and thick. Slowly add the rest of the broth, and whisk until smooth.
• Add the chopped chipotle peppers to sauce, and whisk until well combined. Cooking until sauce is thick.
• Add the meat and vegetable mixture to the sauce. Adjust the seasoning with salt and pepper or more chipotle peppers, if needed.
• Spread the meat and vegetable mixture in the bottom of an 11x7 casserole dish.
• Spread the potatoes evenly over the meat mixture.
• Sprinkle cheese evenly and generously over the potatoes.
• Bake for 20-25 minutes until the cheese is lightly brown, and everything is hot and bubbly. Let the mixture sit for 15 minutes before serving.

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.

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

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.

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.

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.

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:

• 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

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.

SHEPHERD'S PIE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
• Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
• Bake 20 minutes or until golden brown.