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!
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.
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.
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.