Shepherd's Pie Mexicana


  • 5potatoes, peeled and quartered
  • 2 tablespoons butter
  • ¼ cup milk
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 2 small onions, chopped
  • 1 pound ground beef
  • 3 cloves garlic, minced
  • 1 teaspoon spicy seasoned salt
  • 1 tablespoon taco seasoning
  • 1 (10 ounce) package frozen peas
  • 1 (10 ounce) package frozen corn
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.


  • Step 2

    Bring a large pot of salted water to a boil.Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside.

  • Step 3

    Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning.Add peas and corn and stir until blended.

  • Step 4

    Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.

  • Step 5

    Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.

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