Mexican-Inspired Shepherd's Pie
Description
This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
Ingredients
•
2 1/4 cups peeled and cubed potatoes
•
1 pound ground beef
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1 (1 ounce) packet taco seasoning mix
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3 tablespoons vegetable oil
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1 onion, diced
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1 red bell pepper, diced
•
1/2 (10 ounce) package frozen corn
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3 tablespoons water
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2 tablespoons tomato paste
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1 cup shredded Emmentaler cheese
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3 tablespoons taco sauce
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2 tablespoons butter, cut into pieces
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1/2 cup milk
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salt and ground black pepper to taste
Directions
1
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.
2
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.
3
Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
6
Bake in the preheated oven until potatoes begin to brown, about 30 minutes.