Mexican-Inspired Shepherd's Pie

Somehow the combination of the spicy beef, the sweetness of the corn and red bell pepper, and the simplicity of mashed potatoes makes a mouthwatering dish my whole family loves!

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 537 Calories

Ingredients

• ½ cup milk
• 3 tablespoons water
• 1 red bell pepper, diced
• 3 tablespoons vegetable oil
• salt and ground black pepper to taste
• 1 onion, diced
• 1 pound ground beef
• 2 tablespoons tomato paste
• 2 tablespoons butter, cut into pieces
• ½ (10 ounce) package frozen corn
• 1 (1 ounce) packet taco seasoning mix
• 2 ¼ cups peeled and cubed potatoes
• 1 cup shredded Emmentaler cheese
• 3 tablespoons taco sauce

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes.

Step 3

While potatoes are cooking, cook ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and stir until meat is coated; set aside.

Step 4

Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until slightly browned, about 5 minutes. Stir in frozen corn, water, and tomato paste. Bring to a simmer and cook for 3 minutes. Transfer corn mixture to a shallow baking dish and spread to cover the bottom. Top with seasoned meat.

Step 5

Drain potatoes. Add Emmentaler cheese, taco sauce, and butter and mash with potatoes. Add milk, salt, and pepper, mash until smooth, and spread on top of seasoned meat.

Step 6

Bake in the preheated oven until potatoes begin to brown, about 30 minutes.