Description
A cozy Tex-Mex inspired shepherd’s pie with a saucy ground beef, bean, corn, and tomato filling topped with creamy mashed potatoes and melted cheddar cheese.
Ingredients
Scale
- 2 1/2 pounds russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter
- 1/2 cup warm milk
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 pounds ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 can red kidney beans, 15 ounces, drained and rinsed
- 1 cup corn kernels, frozen or canned and drained
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped, optional
Instructions
- Preheat the oven to 400°F and place the oven rack in the center.
- Add the potato chunks to a large pot and cover with cold water. Bring to a boil and cook for 15 to 18 minutes, until fork-tender.
- Drain the potatoes well, return them to the warm pot, then mash with butter, warm milk, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth and fluffy.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4 to 5 minutes, until softened.
- Stir in garlic and cook for 30 seconds, just until fragrant.
- Add ground beef and cook for 6 to 8 minutes, breaking it up as it browns. Drain excess grease if needed.
- Stir in chili powder, cumin, smoked paprika, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.
- Add diced tomatoes, tomato paste, beef broth, kidney beans, and corn. Simmer for 8 to 10 minutes, until slightly thickened.
- Spoon the beef and bean mixture into a 9×13-inch baking dish.
- Spread the mashed potatoes evenly over the filling, then sprinkle shredded cheddar cheese over the top.
- Bake for 20 to 25 minutes, until the filling is bubbling and the top is lightly golden.
- Let rest for 10 minutes, then garnish with cilantro if desired and serve warm.
Notes
- Let the filling thicken before assembling so the casserole holds together better.
- Warm milk helps the mashed potatoes stay soft and creamy.
- Rest the dish for 10 minutes before serving for cleaner scoops.
- Use mild chili powder for a gentler flavor or add jalapeño for more heat.
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Tex-Mex Shepherd’s Pie, ground beef casserole, mashed potato casserole, Tex-Mex dinner, easy family dinner