Ingredients for Mexican Shepherd's Pie
- Beef
- 2 tablespoons butter
- Sweet Onion
- Poblano Pepper
- Red Pepper
- Garlic Cloves
- 2 tablespoons all-purpose flour
- Beef Broth
- 1 teaspoon Worcestershire sauce
- Bay Leaf
- Chipotle Pepper
- Adobo Sauce
- Carrot
- Sweet Corn
- 1/4 cup chopped fresh cilantro
- 2 cups mashed potatoes
- 1/4 cup sour cream
- Salt & Freshly Ground Black Pepper
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How to Make Mexican Shepherd's Pie
- Preheat oven to 400°F (200°C).
- Prepare mashed potatoes using 2 cups of mashed potatoes and 1/4 cup sour cream instead of milk. Season with salt and pepper to taste.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion, chopped, and 1 bell pepper, chopped. Saute until onions are almost translucent (about 5 minutes). Stir in 2 cloves of minced garlic and saute for another minute.
- Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir constantly for approximately 2 minutes until lightly browned.
- Gradually whisk in 1 1/2 cups of beef broth and 1 teaspoon Worcestershire sauce. Bring to a simmer, stirring constantly.
- Continue to simmer for 1 minute, or until the gravy has thickened to your desired consistency.
- Stir in 1/2 cup of cooked carrots, chopped, and 1/2 cup of corn kernels.
- Add 2 cups of cooked and shredded arrachera beef (or leftover roast beef/ground beef with 1 tablespoon taco seasoning). Stir in 1/4 cup chopped fresh cilantro.
- Spoon the beef mixture into a small (approximately 8x8 inch) rectangular baking dish.
- Evenly spoon the mashed potatoes over the meat mixture.
- Bake for 30-40 minutes, or until the potatoes are light golden brown and the filling is bubbly.
- Let stand for 5 minutes before serving. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
31g
Fat
281g
Carbs
19g
