Tex Mex Shepherd8217s Pie
Tex Mex Shepherd8217s Pie

Get your forks ready and dig into this Tex-Mex take on the comfort food classic Shepherd’s Pie. It’s spicy, cheesy, and loaded with chicken, beans, and corn, then topped with creamy mashed potatoes. You’re looking at pure deliciousness for weeknight dinners.

When it comes to this mashed potato casserole, here in the United States, we turn convention on its head — or maybe sideways — and break more than a few rules.

Geographically, this slightly spicy, very cheesy chicken, bean, corn, and mashed potato pie takes a drastic turn southwest from its origins. But roll your eyes if you compare it to the traditional British Isles version of lamb and potatoes.

Time-Saving Tips

The whole dish doesn’t take much prep time if you:

  • Do not peel potatoes: This is a rustic dish and it’s covered in a cheese topping, so shazam! They go into the pan with the skins.
  • Make the filling while you cook the potatoes. The vegetables in this dish take less than 15 minutes to cook, about the same time as the potatoes.
  • Use leftover chicken or about half a roast chicken.
  • Buy grated cheese.

Tips for progressing and freezing shepherd’s pie

Assemble the casserole first (up to step 5).

  • Refrigerate cover the pie with plastic wrap for up to three days before baking. Let come to room temperature and bake for 25 to 30 minutes. You may need an additional 10 minutes if the cake isn’t hot enough in the center. If it browns before the center is hot, cover loosely with foil.
  • Or freeze, covered with a double layer of plastic wrap, for up to two months. Remove from the freezer and thaw in the fridge overnight. Bake as above.

What do you serve with Tex Mex Shepherd’s Pie?

Shepherd’s Pie is an all-in-one meal, but if you’re feeding a crowd or just like a little extra for dinner, add any number of vegetable sides.

Steamed broccoli, green beans, or a simple green salad pair well with this entree.

More Shepherd’s Pie recipes to enjoy

  • Healthy Shepherd’s Pie
  • Vegetarian shepherd’s pie
  • Pressure cooker shepherd’s pie
  • Easy shepherd’s pie

Tex Mex Shepherd’s Pie


preparation time
25 minutes

cooking time
30 minutes

total time
55 minutes

portions
6
up to 8 servings

ingredients

  • 2 1/2 pounds (5 to 6 medium) Yukon Gold potatoes

  • 1 tablespoon salt, divided

  • 4 tablespoons unsalted butter, sliced

  • 1/2 cup milk or more as needed

  • 1 1/2 cups grated sharp cheddar cheese

  • 1/8 teaspoon pepper

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 1 large garlic clove, finely chopped

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground cumin

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 cup frozen corn

  • 2 cups shredded, cooked chicken

  • 2 cups of your favorite salsa

method

  1. Preheat the oven:

    up to 425oF. Have a 9 x 13 inch or 2 quart shallow casserole dish ready.

  2. Boil potatoes:

    Wash the potatoes and cut into 1-inch pieces (peel optional). Put them in a large pot. Fill the pot with cold water until the water is about 1 inch above the potatoes.

    Add 2 teaspoons of salt and taste; the water should taste as salty as the sea. If not, add a few more pinches of salt.

    Bring to a boil over high heat. Reduce the heat to a simmer and cook the potatoes, uncovered, for 15 to 20 minutes, or until tender when you pierce them with the tip of a paring knife.

    Drain in a colander and return to the pot with the potatoes. Place the saucepan over low heat and stir the potato pieces for 1 to 2 minutes to dry them out.

  3. Mash and season the potatoes:

    Add the butter to the saucepan with the hot, drained potatoes (still over low heat) and mash well with a potato masher until the butter melts. There may be a few “rustic” lumps. Push the potatoes to one side of the pot to make room for the milk. Add the milk and heat until hot (this will only take a few seconds).

    Use a sturdy whisk to stir in the milk, beating until potatoes are frothy, adding more milk, 1 tablespoon at a time, if potatoes seem dry. Stir in 1/2 cup cheese, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Taste and add more salt if you like.

  4. Meanwhile, prepare the filling:

    Heat the oil in a large skillet over medium-high heat. Add the onions and garlic and cook for 5 minutes or until soft. If the onions are cooking too quickly, reduce the heat to medium-low.

    Add oregano and cumin and cook for 30 seconds. Add beans, corn, chicken and salsa to skillet. Stir in 1/2 teaspoon salt. Taste and add more salt if you like.

  5. Assemble casserole:

    Pour the filling into the casserole dish. Spread the mashed potatoes on top and sprinkle with the remaining 1 cup cheese.

  6. Bake the casserole:

    Bake for 25 to 30 minutes or until filling is bubbly and cheese is golden. Leftovers will keep in the fridge for up to 3 days.

Previous articleClassic Margarita
Next articleSheet Pan Chicken with Roasted Broccoli and Potatoes
Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!