Mexican shepherd’s pie
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!
Particularities
- ServesServes 6–8
- Prep time15 min
- Cook time30 min
- Timeout-
- FreezingFreezes well
Ingredients
- 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
Steps
- Preheat the oven to 350˚F.
- 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.
- Melt the butter in a pan and sauté the yellow onion and meat until browned. Season generously.
- 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.
- Combine the canned corn and creamed corn and spread evenly over the meat. Add some cilantro and cover with mashed potatoes.
- Sprinkle with bread crumbs and bake for 30 minutes.
- Broil for a few minutes until the breadcrumbs turn golden brown. Serve.
Recipe published on August 19, 2018
