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- Prep
- 10 min
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- Total
- 30 min
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- Serving
- 4 - 6
Cheesy Mexican Shepherd’s Pie
Featured product
Tex Mex Shredded Cheese
Taco night made easy. This delicious blend of cheeses is slightly spicy yet creamy, and is perfect for tex-mex dishes. It melts easily.
Ingredients
- 2 white potatoes, peeled and chopped
- 1 sweet potato, peeled and chopped
- 30 ml (2 tbsp.) canola oil
- Approximately 1 lb. (454g) flank steak, roughly chopped
- 5 ml (1 tsp.) ground cumin
- 1 onion, minced
- 1 garlic clove, minced
- 45 ml (3 tbsp.) flour
- 625 ml (2 ½ cups) beef broth
- 125 ml (1/2 cup) corn kernels
- 250 ml (1 cup) salsa
- 150 g Armstrong Tex Mex Shredded Cheese
- 10 ml (2 tsp.) Worcestershire sauce (optional)
- 10 ml (2 tsp.) hot sauce (optional)
Directions
- Preheat oven to 190°C (375 °F).
- In a pot of salted water set over high heat, cook the potatoes until tender. Using a food processor, puree the potatoes until smooth. Set aside.
- In a large pan set over high heat, sear the meat with the spices, 2 minutes each side. Add the vegetables and continue to cook 3-4 minutes, stirring often.
- Stir in the flour and continue to cook 2 minutes. Add the broth, stir, and cook until broth has thickened (4-5 minutes). Reduce heat to low and add the remaining ingredients (except the mashed potatoes and cheese). Continue to cook 3-4 minutes, stirring often.
- Pour the mixture into a rimmed, oven-safe dish. Top with the mashed potatoes and cheese. Cook in the oven for 15 minutes. Serve.
