The Recipe Rebel / Dinner
written by Ashley Fehr
5 from 2 votes
Prep Time 20 minutes mins
Total Time 45 minutes mins
Servings 6 servings
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Last updated on May 11, 2022
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This Mexican Shepherd’s Pie is a spicy twist on classic shepherd’s pie. Ground beef, corn, and peppers and onions are seasoned generously with taco seasoning, layered with homemade mashed potatoes, topped off with melty cheese, then served with tortilla chips for dipping!
Table of Contents
- What is the difference between shepherd’s pie and cottage pie?
- Mexican Shepherd’s Pie ingredients:
- How to make Mexican Shepherd’s Pie
- Mexican Shepherd’s Pie variations
- Serving suggestions
- Can Mexican Shepherd’s Pie be made ahead of time?
- How to store
- More make ahead meals!
- Mexican Shepherd’s Pie Recipe
Maybe you’ve noticed, but we’re big on classic comfort food around here. And as I’ve said only about 100 times before, I love new spins on classic dishes…especially if those dishes are covered in cheese…and mashed potatoes…and served with chips.
Okay fine, I just love this Mexican Shepherd’s Pie. I mean, what’s not to love though, right?!
It’s made up of ground beef, fajita veggies, taco seasoning, corn, salsa, mashed potatoes, and so much cheese! And if that doesn’t sound good enough, you can swap your utensils out for tortilla chips!
Because let’s be honest…any meal you can eat using chips is a winner!
What is the difference between shepherd’s pie and cottage pie?
Shepherd’s pie and cottage pie are very similar but there is one primary difference: the meat used in the filling. Shepherd’s pie uses ground lamb (hence the word “shepherd” in the name) while cottage pie uses beef. So, I guess technically this Mexican shepherd’s pie should be called Mexican cottage pie.
No matter what you call it, this meat pie is delicious!
Mexican Shepherd’s Pie ingredients:
- Ground Beef: I recommend using lean ground beef so the filling isn’t overly oily.
- Red Pepper and Onion: a veggie duo often used in Mexican food to add flavor, color, and a boost of nutrition. Feel free to use any color peppers!
- Taco Seasoning: start with less and add more to taste.
- Cumin: there’s usually already cumin in taco seasoning, but I love to add a bit more to really highlight it’s warm, earthy flavor.
- Salt: enhances other flavors within the shepherd’s pie. Add more or less to taste!
- Frozen Corn: mixed into the filling for a sweet pop of texture in each bite.
- Salsa: you can use your favorite store-bought salsa or whip up a homemade batch.
- Potatoes, Milk, Butter, and Salt: makes up the smooth, creamy mashed potato layer.
- Shredded Cheese: use any melty cheese you like. Try cheddar, colby jack, Monterey jack, you name it.
How to make Mexican Shepherd’s Pie
This recipe really could not be any easier! It takes just 20 minutes to throw together, 25 minutes to bake, and you’re enjoying a delicious home-cooked meal in no time at all!
- In a large frying pan, fry beef, pepper, onion, taco seasoning, cumin, and salt until the beef is browned and the veggies are tender.
- Stir in corn and salsa, then transfer the mixture to a 2.5 quart casserole dish and set aside.
- Boil the potatoes until tender (about 10-15 minutes), then mash with milk, butter, and salt.
- Spread the potatoes over top of the beef mixture in the casserole dish, then top with shredded cheese, and cover with a lid or tin foil.
- Bake at 350ºF for 20-25 minutes. Remove, top with additional cheese, then return to the oven until the cheese is melted.
Mexican Shepherd’s Pie variations
- Spice it up. If you’re a fan of spice, add in a handful of diced jalapeño for a kick of heat.
- Add more veggies. I just use red pepper and onion, but you can add in any color pepper, mushrooms, zucchini, etc.
- Use another meat. This recipe also works with ground turkey, lamb, or chicken. Got leftover chili? Use that instead! (Check out my Instant Pot Chili or Slow Cooker Three Bean Beef Chili recipes!)
- Add sour cream. Give the mashed potatoes an even creamier texture and slightly tangy flavor by mixing in a generous scoop of sour cream.
Serving suggestions
I highly recommend serving this Mexican shepherd’s pie with tortilla chips for dipping!
You could also serve it as a filling for tacos topped with sour cream and additional cheese or skip the mashed potatoes and serve the meat filling over a plate of french fries for a fun twist on chili cheese fries.
Can Mexican Shepherd’s Pie be made ahead of time?
It sure can! To make ahead of time, prepare as directed up until baking. Instead, cover with plastic wrap or a lid and refrigerate for up to 24 hours. When you’re ready to serve, bake as directed, adding about 10-15 minutes to the cook time to ensure that it cooks all the way through.
How to store
Leftover shepherd’s pie will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw in the fridge (if frozen), then microwave, warm on the stove, or cover with foil and bake at 350ºF until heated through.
More make ahead meals!
- Easy Lasagna Recipe
- Easy Roasted Tomato Soup Recipe — this one freezes great, too!
- Crockpot Shredded Chicken (Slow Cooker) or Instant Pot Shredded Chicken — make a big batch to meal prep for the week!
- Rigatoni Pasta Bake — make ahead and freezer friendly!
Pin this recipe to save for later
Pin this recipe to your favorite boardMexican Shepherd’s Pie
written by Ashley Fehr
5 from 2 votes
This Mexican Shepherd’s Pie is a spicy twist on classic shepherd’s pie.
Save
ReviewPrep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Cuisine American
Course Main Course
Servings 6 servings
Calories 445cal
Ingredients
- 1 lb lean ground beef
- 1 red pepper chopped
- 1/2 medium onion chopped
- 2 tsp taco seasoning to your tastes
- 1/2 tsp cumin
- 1/2-1 tsp salt to your tastes
- 1 cup frozen corn
- 1 1/2 cups salsa
- 6 medium potatoes diced
- 1/2 cup milk
- 1/4 cup butter
- salt to taste
- 1 cup shredded cheese
Instructions
In a large frying pan, fry beef, pepper, onion, taco seasoning, cumin and salt until beef is browned and vegetables are tender. Adjust seasonings to taste.
Stir in corn and salsa. Pour into a 2.5qt casserole dish and set aside.
Boil potatoes until tender, about 10-15 minutes depending on the size of your dice. Mash with milk, butter, and salt. Spread on top of beef mixture in casserole dish.
Top with shredded cheese and cover with a lid or tin foil. Bake 20-25 minutes until heated through. Top with cheese and return to the oven until cheese is melted.
Notes
Making ahead of time:
To make ahead of time, prepare as directed up until baking. Instead, cover with plastic wrap or a lid and refrigerate for up to 24 hours. When you’re ready to serve, bake as directed, adding about 10-15 minutes to the cook time to ensure that it cooks all the way through.
Leftovers:
Leftover shepherd’s pie will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw in the fridge (if frozen), then microwave, warm on the stove, or cover with foil and bake at 350ºF until heated through.
Variations:
- Spice it up. If you’re a fan of spice, add in a handful of diced jalapeño for a kick of heat.
- Add more veggies. I just use red pepper and onion, but you can add in any color pepper, mushrooms, zucchini, etc.
- Use another meat. This recipe also works with ground turkey, lamb, or chicken. Got leftover chili? Use that instead! (Check out my Instant Pot Chili or Slow Cooker Three Bean Beef Chili recipes!)
- Add sour cream. Give the mashed potatoes an even creamier texture and slightly tangy flavor by mixing in a generous scoop of sour cream.
Nutrition Information
Calories: 445cal | Carbohydrates: 48g | Protein: 27g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 939mg | Potassium: 1593mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1345IU | Vitamin C: 47.5mg | Calcium: 169mg | Iron: 4.1mg
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Tag @thereciperebelMeet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
Juanita Drimmel says
Great idea! But I would add a Masa Layer to it……………….
Reply
D. Ashley says
I had this idea to make Mexican shepherds pie and your recipe confirmed it was a pretty good idea. Thanks! I had many variations with my items on hand. I had “Mexican meat” that was seasoned already, added onions, bell peppers, a pinch of jalapenos with most seeds removed, and corn for the filling. Mashed potatoes made from boxed potato flakes. Grated cheese and black olives on top. Delicious!
Reply
Ashley Fehr says
I’m glad you liked it!
Reply
I love shepherd’s pie and what a clever idea to make a Mexican version. Definitely going to give this a try!
Reply
Ashley says
Thanks Caroline!
Reply
Tanya Canedy says
This looks amazing! I’m going to try to make those Cauliflower mashed potatoes to top it so my boys won’t know it’s good for them too! Thanks for this!
Reply
Ashley says
That’s a great idea! That’s actually one thing I haven’t tried yet 🙂
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