February 1, 2009
This is a pretty standard shepherd’s pie, but with some Mexican seasonings. This is about the easiest recipe you can make, and it’s delicious. Serves 4.
We use medium-spicy (“original”) seasoning mix, but substitute mild or hot if you’d like.
If you use the individual pie dishes and don’t need all four right away, leave the cheese off the extra ones and put them in the refrigerator, covered by foil. You can later add the cheese and bake them.
I prefer 80% fat-free beef.
Don’t stop here. There’s still water left, so it’s no higher than 212 °F and hasn’t browned nicely.
Add the spices, about ¼ cup. Add about a cup of water and stir occasionally for a few more minutes.
Get the taco seasonings on Amazon.
Make the mashed potatoes according to the recipe. Add a bit of extra milk, about ¼ cup, to make it easier to spread later.
Add the whole can of corn, including liquid if you want. I do this toward the end so the corn doesn’t get mushy. Add earlier (with the spices) if you want them cooked more.
Split the meat across four oven-proof bowls. Add the potatoes on top.
Add the cheese to the ones you want to cook right away.
It’s about 15 minutes at 400 °F, but keep watching it after 10 minutes because it goes quickly from barely brown to too brown. If you’re in a rush you can instead just put the toaster oven on “toast” for about 4 minutes.
Let it sit at least 5 minutes, and probably more like 10 minutes, before even trying it. Those potatoes insulate really well.