Was inspired after seeing a picture of a mexican Shepherds Pie in a magazine at a cooking show.. I have the recipe in the magazine but after reading over it I decided to go my own way and make up my own version.
The one in the magazine was baked in a pie crust and for starters I knew I wanted mine to be juicy.. and the crust would just end up soggy.. plus the way I ended up doing mine I could make it a day ahead and wrap put in fridge and bake the next day. I added several things that I would like to the dish. like my salsa, and sour cream to the potatoes to just name a few… I serve it over some baked crunchy crunched up taco shells with my special garden salsa and sour cream, corn and rolls as a side was a PERFECT combo .. it was delish a definite new favorite for our family. Hope you enjoy my version of a Shepherd Pie – Taco Style =)
Leave feedback, thanks Serena
SERENA’S SHEPHERD PIE – TACO STYLE
1 small onion or half of a large onion diced
about 2 Tbsp chopped green pepper
add onions and peppers to skillet with a small amount of oil.
add 2 of the one lbs ground chuck tubes
Brown the meat with your onions, salt and pepper well as you brown the meat
Drain and return to skillet.
return the meat to the same pan
Add 1 pkg of Taco Seasoning (Today I used El Paso)
add 1 cup Chunky Salsa (I used my own garden canned salsa, sweet n spicy, if you get store bought buy the thick and chunky MILD salsa.. and add a 1/2 sugar to it and a drop of texas pete )
add 2/3 cup water and stir till thickens.
Pour in 9×13 pan
I already boiled potatoes and mashed them with a whole stick of butter, salt and pepper, some milk and two big scoops of sour cream. Should be creamy but thick.. not runny.
make sure you add the sour cream
Layer with Cheddar Sandwich cheese… or you can add shredded if you like – I use what I have on hand- and pour mashed potatoes over
Spread over top of your layered cheese evenly
sprinkle with a small amount of shredded cheese and shake parsley flakes over lightly
Bake in 350 degree oven for 25 minutes.
Serve over top of crunched taco shells and dollop Sour cream over top with chives and or extra salsa if desire
I thought Corn and Rolls were good sides to go with it .. also MAKE Sure you have extra sour cream and Salsa on hand
ENJOY!!!
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