Mexican shepherd’s pie

Mexican shepherd’s pie
1 vote

Alex would kill for shepherd’s pie. When I make it, he eats it for lunch and dinner three days in a row and gets sad when he realizes it’s all gone. 

He’s also the kind of guy that uses a bottle of ketchup per batch of shepherd’s pie. So, to save some money and mix it up, here’s a Mexican shepherd’s pie where you won’t need to add extra ketchup — it’s already in the recipe. Magic!

  • ServesServes 6–8
  • Prep time15 min
  • Cook time30 min
  • Timeout-
  • FreezingFreezes well



  • 2 tablespoons butter
  • 1 cup yellow onion, finely chopped
  • 2 lb lean ground beef
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1/2 cup ketchup
  • 1/4 cup relish
  • 14 oz (1 can, 398 ml) creamed corn
  • 19 oz (1 can, 540 ml) corn
  • 1 handful fresh cilantro, to taste
  • 2-3 tablespoon bread crumbs
  • Salt and pepper, to taste
For the mashed potatoes
  • 4-5 large potatoes, peeled and diced
  • 2 tablespoons butter
  • Some milk or cream, to taste
  • Salt and pepper, to taste


  1. Preheat the oven to 350˚F.
  2. In a large pot of salted boiling water, cook the potatoes until soft. Drain and mash. Add the butter and the cream, season generously and set aside. 
  3. Melt the butter in a pan and sauté the yellow onion and meat until browned. Season generously. 
  4. Add the green onion, garlic, and chili powder and simmer for a few minutes before adding the ketchup and relish. Bring to a boil and transfer to an oven-safe dish.
  5. Combine the canned corn and creamed corn and spread evenly over the meat. Add some cilantro and cover with mashed potatoes.
  6. Sprinkle with bread crumbs and bake for 30 minutes. 
  7. Broil for a few minutes until the breadcrumbs turn golden brown. Serve. 
Recipe published on August 19, 2018