Mexican Shepherds Pie Recipes

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:

• 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 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:

• 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-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 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

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chiles and 1/2 cup cheese., Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 casserole for up to 3 months. , Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika., Freeze option: Thaw casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika.

MEXICAN CORNBREAD PIE RECIPE

Steps:

• Preheat oven to 425°.
• Coat with cooking spray a 9" skillet pan.
• Brown hamburger and sausage on medium high and drain.
• Sauté onions in meat, add peppers and bacon; set aside.
• In a mixing bowl combine jiffy muffin mix, eggs, milk, creamed corn, and garlic and chili powder.
• Stir to combine; do not over mix.
• Pour half of batter into prepared skillet.
• Spread meat mixture over batter.
• Sprinkle with cheese.
• Spread remaining batter over cheese.
• Bake 30 to 45 minutes or until lightly browned.
• Cool 5-10 minutes before cutting.
• Top with a dollop of sour cream and chives
• Enjoy your Mexican Cornbread Pie Recipe!

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.