Tex-Mex Shepherd’s Pie Recipe

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Josephine Published: February 7, 2021 Modified: May 31, 2021

How To Make Tex-Mex Shepherd’s Pie

This Tex-Mex-style shepherd’s pie is packed with mashed potatoes, chicken, and beans. It’s topped with cheese baked until golden and bubbly.

Preparation: 25 minutes
Cooking: 30 minutes
Total: 55 minutes

Serves:

Ingredients

  • lbsYukon gold potatoes,(5 to 6 medium)
  • 1tbspsalt,divided
  • 4tbspunsalted butter,cut into slices
  • ½cupmilk,or more as needed
  • cupsgrated sharp cheddar cheese
  • tsppepper
  • 2tbspolive oil
  • 1medium onion,finely chopped
  • 1large garlic clove,finely chopped
  • 1tspdried oregano
  • ½tspground cumin
  • 15ozblack beans,(1 can), rinsed and drained
  • 1cupfrozen corn
  • 2cupscooked chicken,shredded
  • 2cupssalsa,of choice

Instructions

  1. Preheat the oven to 425 degrees F. Have on hand a 9×13-inch or 2-quart, shallow baking dish.

  2. Wash and cut the potatoes into 1-inch chunks (peeling optional). Place them in a large pot. Fill the pot with cold water until there is about 1 inch of water above the potatoes.

  3. Add 2 teaspoons of salt and taste; the water should taste briny. If it doesn’t, add a few more pinches of salt.

  4. 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 pierced with the tip of a paring knife.

  5. Drain in a colander and return the potatoes to the pot. Set the pot over low heat and stir the potato chunks for 1 to 2 minutes to dry them.

  6. Add the butter to the pot of hot, drained potatoes (still over low heat) and mash well with a potato masher until the butter melts. There may be a few lumps.

  7. Push the potatoes to one side of the pot to make space for the milk. Add the milk and heat it until hot (this only takes a few seconds.)

  8. Use a sturdy whisk to stir in the milk, whisking until the potatoes are fluffy and adding more milk, 1 tablespoon at a time if the potatoes seem dry.

  9. Stir in ½ cup of the cheese, ½ teaspoon salt, and ⅛ teaspoon pepper. Taste, and add more salt, if desired.

  10. Meanwhile, make the filling. In a large skillet over medium heat, heat the oil. Add the onions and garlic and cook for 5 minutes, or until softened. If the onions are cooking too fast reduce the heat to medium-low.

  11. Add the oregano and cumin, and cook for 30 seconds. Add the beans, corn, chicken, and salsa to the skillet. Stir in ½ teaspoon salt. Taste and add more salt, if desired.

  12. Transfer the filling to the baking dish. Spread the mashed potatoes over the top and sprinkle with the remaining 1 cup cheese.

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

Nutrition

  • Calories: 580.56kcal
  • Fat: 21.50g
  • Saturated Fat: 10.11g
  • Trans Fat: 0.52g
  • Monounsaturated Fat: 7.18g
  • Polyunsaturated Fat: 2.02g
  • Carbohydrates: 68.53g
  • Fiber: 13.21g
  • Sugar: 6.66g
  • Protein: 31.33g
  • Cholesterol: 68.28mg
  • Sodium: 876.83mg
  • Calcium: 300.65mg
  • Potassium: 1754.49mg
  • Iron: 4.77mg
  • Vitamin A: 142.37µg
  • Vitamin C: 31.47mg
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