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.
Preheat the oven to 425 degrees F. Have on hand a 9×13-inch or 2-quart, shallow baking dish.
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.
Add 2 teaspoons of salt and taste; the water should taste briny. If it doesn’t, 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 pierced with the tip of a paring knife.
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.
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.
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.)
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.
Stir in ½ cup of the cheese, ½ teaspoon salt, and ⅛ teaspoon pepper. Taste, and add more salt, if desired.
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.
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.
Transfer the filling to the baking dish. Spread the mashed potatoes over the top and sprinkle with the remaining 1 cup cheese.
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.
- 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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