Mexican Shepherd`s Pie
A tasty Mexican twist on a family favourite.
For 6 people
Time: 60 minutes
- 340g Green Giant Sweet Corn, drained
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 500g lean minced beef, 5% fat content
- 2 garlic cloves, crushed
- 1 red pepper, seeded and diced
- 35g sachet Old El Paso Taco seasoning
- 400g can chopped tomatoes
- 400g can red kidney beans, rinsed and drained
- 1 tbsp tomato puree
- 700g potatoes
- 25g butter
- 50g reduced fat grated cheddar cheese
- Deep frying pan or saute pan
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- Heat the oil in a deep frying pan or saute pan. Cook the onion over a medium heat to soften. Increase the heat, add minced beef and cook until browned, breaking it up with a wooden spoon.
- Add garlic, red pepper and Taco seasoning and cook 1 minute then stir in tomatoes, kidney beans, puree and 150 ml water. Cover and simmer for 15 minutes until thickened, season if needed, then turn into and ovenproof dish.
- While the meat mixture is cooking, heat the oven to 200C/400F/gas mark 6. Peel the potatoes and cook in lightly salted water until tender. Drain very well, then mash with the butter. (if the potatoes are a little dry, add enough milk to make them soft and creamy ) Season and fold in the drained sweet corn.
- Spoon the potato mixture on top of the pie, scatter over the cheese. Bake in the oven for 25 minutes or until golden
Tip: If you prefer to use spices instead of the Taco seasoning measure 2 tsp chilli powder, (mild, medium or hot depending on taste) 1 tsp ground cumin 1 tsp paprika and 1 tsp dried oregano. Another Mexican tip, add 1 tbsp finely chopped Old El Paso pickled jalepeno chillies to the potatoes mixture.