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  • Prep
    10 min
  • Total
    30 min
  • Servings
    4 - 6

Cheesy Mexican Shepherd’s Pie

Ingredients

  • 2 white potatoes, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 30 ml (2 tbsp.) canola oil
  • Approximately 1 lb. (454g) flank steak, roughly chopped
  • 5 ml (1 tsp.) ground cumin
  • 1 onion, minced
  • 1 garlic clove, minced
  • 45 ml (3 tbsp.) flour
  • 625 ml (2 ½ cups) beef broth
  • 125 ml (1/2 cup) corn kernels
  • 250 ml (1 cup) salsa
  • 150 g Armstrong Tex Mex Shredded Cheese
  • 10 ml (2 tsp.) Worcestershire sauce (optional)
  • 10 ml (2 tsp.) hot sauce (optional)

Directions

  1. Preheat oven to 190°C (375 °F).
  2. In a pot of salted water set over high heat, cook the potatoes until tender. Using a food processor, puree the potatoes until smooth. Set aside.
  3. In a large pan set over high heat, sear the meat with the spices, 2 minutes each side. Add the vegetables and continue to cook 3-4 minutes, stirring often.
  4. Stir in the flour and continue to cook 2 minutes. Add the broth, stir, and cook until broth has thickened (4-5 minutes). Reduce heat to low and add the remaining ingredients (except the mashed potatoes and cheese). Continue to cook 3-4 minutes, stirring often.
  5. Pour the mixture into a rimmed, oven-safe dish. Top with the mashed potatoes and cheese. Cook in the oven for 15 minutes. Serve.

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