thepioneerwoman3.0
Tex-Mex Shepherd’s Pie
This Tex-Mex Shepherd's Pie is a take on the classic - it's loaded with ground beef, spices, veggies, and topped with creamy mashed potatoes!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 425˚. Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a boil. Reduce the heat to maintain a steady simmer and cook until tender, 12 to ⏱️ 15 minutes. Drain and return to the pot.
2
Meanwhile, heat a 10-inch ovenproof skillet over medium-high heat. Add the olive oil, then stir in the red onion and poblano and cook, stirring occasionally, until the onion is softened and lightly browned, 6 to ⏱️ 7 minutes.
red onion, chopped1
3
Add the ground beef and 1 teaspoon salt and continue to cook, breaking the meat into smaller pieces, until no longer pink, about ⏱️ 4 minutes. Stir in the garlic and then the chili powder, cumin and black pepper until the spices evenly coat the meat and vegetables.
garlic, finely chopped2 cloves
4
Add the diced tomatoes with their juices and the frozen corn. Cook, stirring occasionally, until the liquid has thickened, 5 to ⏱️ 7 minutes. Remove from the heat and stir in the cilantro.
5
Add the butter and warmed half-and-half to the potatoes and mash well. Stir in 1 cup cheese and season with the remaining ½ teaspoon salt. Spread the potatoes over the meat in the skillet and top with the remaining 1 cup cheese. Bake until the filling is bubbly and the cheese is melted and golden, about ⏱️ 20 minutes. Let stand 5 to ⏱️ 10 minutes before serving.
Nutrition Facts
calories
1036 Calories
fat Content
66 g
fiber Content
10 g
sugar Content
9 g
sodium Content
1664 mg
protein Content
49 g
trans Fat Content
2 g
cholesterol Content
197 mg
carbohydrate Content
55 g
saturated Fat Content
31 g
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