Mexican Shepherds Pie
- Kev Brown
- Jul 17, 2015
- 1 min read
500 grams Kev's premium course beef mince
1 ( 475 ml) jar chunky salsa (medium, or whatever is your preference)
1 (120gram) bottle chopped green chiles
125 grams Tasty cheese
1/2 bag frozen corn
3 cups mashed potatoes (left overs is great to use)
1/2 cup shallots (added to potatoes); 1/4 cup for garnish on top
1 tbsp. fresh chopped garlic
2 tsp. chili powder
1/8 tsp. cayenne pepper
pinch salt
1.Preheat your oven to 180°C.
2.Place your skillet (or other oven proof skillet) on the stove and let it heat up over medium to medium high heat. Add in the ground beef and break down and brown. When the meat is almost browned add in the chopped garlic and turn the heat down to medium low and cook for a couple of minutes.
3.Turn the heat off under the pan.
4.Re-constitute your left over mashed potatoes by microwaving on the re-heat button.
5.Add in the 1/2 cup shallots and mix.
6.To the skillet add in the salsa, green chilies and spices. Mix well.
7.Layer on the corn.
8.Layer on the potatoes and spread out.
9.Add the cheese on top with some fresh ground black pepper (optional) and toss the 1/4 cup scallions over the top.
10.Bake in a preheated 180° oven uncovered for about 20-25 minutes. Then use your grill and brown the cheese to your liking another 5-10 minutes.
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