Mexican Shepherd’s Pie

I can unequivocally state that tacos and mashed potatoes are my two favorite foods. When made correctly (I am opinionated), both are full of flavor, depth, comfort, and love.  I could eat either for any meal of the day any day of the year–I never tire.  Mmmm.

Put them together and magic happens.

The other evening, the family dinner table conversation was about shepherd’s pie.  How we landed there, I have no idea, but the conversation brought some true stubbornness to light.  Someone at the table (not me) firmly claimed that shepherd’s pie has raisins in it–raisins.  Who the heck puts raisins in shepherd’s pie?  That’s just weird and gross.

My understanding is that traditional shepherd’s pie consists of ground beef, carrots, peas, mashed potatoes, and cheese.  Isn’t there some gravy or something or other?  I don’t know.  I’d never had shepherd’s pie until the loveliest of our book club group made it a couple years ago.  I think I ate the whole pan.

Anyhow, after our dinnertime conversation the other day, I decided we needed to have a shepherd’s pie that included my two favorite things–taco deliciousness on the bottom, cheese, then perfect mashed potatoes.  The result was incredible.

Mexican Shepherd’s Pie:

  • 1lb ground turkey
  • 1 small yellow onion, diced
  • 1 (or less) can of black beans, rinsed
  • 1 1/2ish cups of sweet corn
  • taco seasoning
  • 5 yukon gold potatoes, cut into 1 inch pieces
  • butter
  • sour cream (amount depends on taste)
  • shredded cheddar/jack cheese blend
  • ground black pepper
  • hot sauce and cilantro, optional
  1. Preheat oven to 375.
  2. Place your potato pieces in a large pot of water and bring to a boil.  Cook until just soft.  (I love the skin, so I left it on.)  Drain.
  3. Add your desired amount of beans and corn to the taco mixture.
  4. While potatoes are cooking, saute the onions.  Then add the ground turkey and brown.  Add your taco seasoning.  You may need to add some water.  Cook through.
  5. Add some butter to the potatoes.  begin mashing.
  6. Add a substantial amount of sour cream and a handful or two of shredded cheese to the potatoes and mash until the potatoes meet your perfect consistency and taste.
  7. Sprinkle with ground pepper.
  8. In a 9 x 13 pan, cover the bottom with a layer of the taco/corn/bean mixture–not too much, not too little…just right.  🙂
  9. Sprinkle with shredded cheese.
  10. Add a robust layer of the mashed potatoes.
  11. Cook at 375 for 30-40 minutes or until the mashed potatoes begin to slightly brown on top.
  12. Serve with hot sauce and/or cilantro.
  13. Enjoy!

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