Mexican Shepherd's Pie is a delicious twist with mashed potatoes, cheese, and veggies over a creamy layer of meat and black beans. Make this Mexican cottage pie as a family dinner or make ahead and bring for a potluck. Leftovers reheat well and this recipe is very flexible to suit your tastes.
In a large nonstick skillet, brown the meat with the onion until beef is no longer pink. Drain the juice. Add the carrot and cook 1 minute.
Add the condensed soup, salt, oregano, cilantro, chili powder, and black beans. Combine.
On a floured surface, roll out the pie crust and line a large pie plate fluting the edges. Add the meat mixture and press flat into the pie shell. Layer the corn, bell pepper, and cheese, pressing a bit to get it to fit. Top with the smashed potatoes. Dust more chili powder on top.
Bake at 375°F for 1 hour until crust is cooked through. Let sit 5 minutes before serving. Serves 6.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword mexican shepherd's pie
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