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How To make Mexican Shepard Pie
Ingredients
2
pound
ground beef, lean
1
each
onion, chopped
1
each
taco seasoning (package mix)
1
cup
medium salsa
1
each
corn, can
10
each
potatoes, peeled, cooked, mashed
1/2
cup
margarine
1
salt, to taste
1
pepper, to taste
1/3
cup
milk
1
cracker barrel extra sharp cheese, grated
1
water, amount called for by taco seasoning
Directions:
Preheat oven to 350 degrees. Spray 9x13 pan with nostick spray. Peel and quarter 10 medium potatoes and place in salted water. Bring to a boil and cook until fork tender. Drain off water. Place a stick of butter in pot with potatoes and let melt. Season potatoes with salt and pepper to taste. Beat potato mixture by hand or with mixer. Add 1/3 cup milk while beating. Depending on texture of potatoes, it might take a little more or less milk to get a creamy (but not runny) mixture. Set aside.
Put meat in large skillet on medium high. Season with a little salt and pepper to taste. Chop large onion and add to meat while browning. When meat and onion are cooked well, add taco seasoning mix and the amount of water it calls for (the Old El Paso called for 1/3 cup). Turn meat mixture down and simmer for about 10 minutes. Add corn and salsa and simmer for about 5 more minutes to blend flavors.
To begin assembling, place meat mixture evenly in the bottom of the 9x13 pan. Next, sprinkle just a little of the grated cheese evenly over the meat mixture. Next, spread the mashed potatoes evenly over the meat mixture. Then, sprinkle the bulk of the grated cheese over the potatoes. Place in oven and bake 35 to 40 minutes or until cheese is fully melted and dish is starting to turn golden brown and bubbly.
How To make Mexican Shepard Pie's Videos
Shepherd’s Pie / Cottage Pie ❤️
Shepherd’s Pie or Cottage Pie is a delicious casserole made with ground meat, vegetables and topped with mashed potatoes, here in the States many of us prepare it with ground beef , so we call it Cottage pie, I kept the Shepherd’s pie name because that’s how most of know it. Shepherd’s pie is a one pot dish made with hearty meat, vegetables and mashed potatoes and it can be enjoyed alone, with some crusty bread or a side salad. This Shepherd’s pie can be prepared in a short time and will become your favorite new casserole. Shepherd’s pie is comfort food at its best, and I hope you give it a try.❤️
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INGREDIENTS ___________________
1 lb. Ground beef 80/20
1 medium onion (diced)
1 Tbsp freshly chopped Rosemary
1/2 tsp chopped thyme (or dry)
1/4 tsp rubbed sage
1 Tbsp Worcestershire sauce
2 large garlic cloves (finely minced)
1 Tbsp Tomato Paste
1 C. Frozen peas
3/4 C. Small diced carrots (or frozen)
1 1/2 C. Beef broth
Salt as needed
Pepper as needed
2 1/2 Tbsp All purpose flour
1 chopped celery rib
INGREDIENTS FOR POTATOES ____________
2 lbs. Russet potatoes (about 1 inch cube)
1 1/2 tsp salt to boil potatoes
3 Tbsp butter
3/4 C. Milk
1 egg yolk (optional)
Salt as needed
Pepper as needed
2/3 C. Freshly shredded white extra sharp cheddar cheese
1 Tbsp chopped chives (optional)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#shepherdspie
#casseroles
#rachelcookswithlove
Gordon Ramsay's Shepherd's Pie
Shepherd’s Pie with an Italian accent!
Probably the most delicious Shepherd’s pie you will taste! This one has an Italian accent! Shepherd’s pie is one of those foods that both kids and adults alike, enjoy eating. After all, its meat in sauce with mashed potatoes, and who doesn’t like that, right? It’s truly a comforting food at any time. The way I like to eat it, is to mix it up a little bit at a time using your fork. You need each mouthful to have mixed meat and potato, and wow, heaven!! This recipe is far from the traditional 1800 Irish version, that is why this it comes with an Italian accent. Traditionally you would find Guinness beer, and the potato pie idea was to use up any leftovers. In this version I used a full-bodied red wine. I also love the Parmesan crust on the mashed potatoes. Adding dried porcini or Italian forest mushrooms brings the meat flavour to a higher umami level. People confuse shepherd pie with cottage pie. While there’s subtle differences, shepherd’s pie is made using beef instead of lamb. This is one of those dishes that you can make ahead of time and freeze batches for those readymade meals. How convenient! Simply avoid baking it the first time, until ready to reheat. This way it tastes just as fresh. You can either microwave it or reheat in the oven. Once made, you can store it at least a couple of days in a nice cold fridge, in fact it develops even more flavour the following day. So, get your lamb ready and start making it today. Why not double the recipe and freeze portions ready to eat. Either way you will love this comfort food, enjoy my Shepherd’s Pie and happy cooking!
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Easy Mexican Shepherd's Pie | Spicy Shepherds pie recipe
I was given a family cookbook by one of my followers. I fell in love with this yummy recipe. It is so easy and delicious! I know you will love it too.
Thanks for watching! - Miss Annie
missannieshomeandkitchen.com
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Bob Evans Taco Shepherd's Pie
Recipe by food blogger Holly Nilsson from Centless Meals. Full recipe available here:
Shepherd's Pie Recipe with NM Twist -- How to Make Shepherd's Pie/Cottage Pie
Hey Chile-Heads, and Happy St. Patrick's Day! Today we are sharing a classic Irish recipe with you. Shepherd's Pie is one of those dishes that is special and common all at the same time. We're going to spice it up by using some green chile powder. This hearty beef and vegetable pie is ideal even on a weeknight, but especially for St. Patrick’s Day! Enjoy!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican AND Mexican cuisine. If you have any New Mexican or Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Shepherd's Pie – Cottage Pie
Ingredients:
1 lb ground beef/ground lamb
3 tbsp flour
1 tbsp green chile powder
2 cups beef broth
½ cup Guinness stout – or other dark stout beer
5-6 medium to large russet potatoes
¼ cup milk
2 tbsp butter
1 16oz. package frozen peas & carrots
1 cup panko bread crumbs, divided
½ tsp salt
Directions:
Peel 5-6 potatoes and chop into large chunks. Boil for 20-30 minutes until potatoes are fork tender. While the potatoes are boiling, prepare the filling. Heat a medium to large saucepan on high heat and cook 1 lb ground meat until browned. Lower the heat to medium low and add 3 tbsp flour. Cook for one minute. Now add 1 tbsp green chile powder and cook for one more minute. Add 2 cups beef broth, ½ cup stout beer and stir continuously while bringing up to a boil. Once boiling, cook for about 20 minutes to allow the mix to thicken. Add ½ tsp salt, to taste. Now let’s get back to our potatoes.
Drain the potatoes once they are fully cooked. Add ¼ cup milk and 2 tbsp butter. Mash with a potato masher until light and fluffy. Add more milk or butter, if you prefer. Now set the mix aside.
After the meat mixture has thickened, add 1 16 oz. package thawed peas and carrots to the meat mixture. Make sure they are thawed and drained so that they don’t add any additional liquid to the meat mixture. Stir to combine. Now it is time to assemble.
In a 10x13 baking dish sprinkle the bottom completely with ½ cup of the panko bread crumbs. I do this so that when cooked, the mix will hold together better. Now pour in the meat mixture, then top with mashed potatoes mixture. Add the rest of the panko breadcrumbs to the top of the potatoes. Cook in a 350-degree oven for 30 minutes. Allow the pie to cool for 15 minutes before cutting into it. Enjoy!
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