Mexican Shepherds Pie

Mexican Shepherds Pie


Servings 6
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

4.5 based on 6 ratings.


  • 500 g Beef Mince
  • 1 Onion diced
  • 300 g Jar Of Salsa (we used mild feel free to go hotter)
  • 1 packet Taco Seasoning
  • 1 tbsp Gravox
  • 3/4 cup Water
  • 375 g Corn Kernels drained
  • 4 Potatoes peeled and diced
  • 1/3 cup Milk
  • 2 tsp Butter
  • 1/2 cup Cheese (grated)

Nutrition Information

Qty per
24g serve
Qty per
Energy 161cal 662cal
Protein 0.36g 1.46g
Fat (total) 2.71g 11.11g
 - saturated 1.63g 6.68g
Carbohydrate 1.91g 7.82g
 - sugars 0.89g 3.65g
Dietary Fibre 0.34g 1.39g
Sodium 34mg 138mg

Nutritional information does not include the following ingredients: Beef mince, jar of Salsa , Water, Corn kernels

Please Note - Nutritional information is provided as a guide only and may not be accurate.

My kids love a Shepherds Pie and Taco‘s so we decided to combine the two and the results were 10/10 from the mini critics! It’s a fast easy mid-week dinner that’s done in less than 30 minutes = winner!


  1. Heat frypan and lightly spray with oil, add diced onion and stir for 2 minutes. Add mince and brown. Add taco seasoning and gravox and stir through mince until well coated. Add salsa, stir then add water and reduce heat to a simmer for 5-10 minutes until thickens.

  2. Half fill a medium saucepan with water and add potatoes, bring to the boil for 10 minutes until soft. Remove from heat, drain water and pour in milk and butter. Mash until smooth.

  3. In a medium sized casserole dish pour the mince mix in and make a flat layer. Top mince evenly with the corn kernels. Spoon mash potato on top of corn and sprinkle with grated cheese. Place under the grill to melt the cheese. You can also place in the oven at 160 degrees for 15 minutes.

Recipe Hints and Tips:

  • Mexican Shepards Pie is suitable for freezing for up to 6 months or kept refrigerated in an airtight container for up to 3 days.
  • For a another twist you can top with sweet potato mash.
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

Ask a Question

Close sidebar