Southwestern Shepherd’s Pie Bowl

Hey Foodies! I have a good one for you guys today! It may not look like much from the looks of it but let me tell ya this stuff is amazing….I’d go as far as calling it game changing shepherd’s pie my friends! The idea for this recipe can to me as i was scouring my freezer looking for ingredients for pot pie than i thought out of nowhere “hey, i could make a tex-mex pie with a crispy crust, zesty refried bean dip on the bottom, flavorful taco meat filling and load that baby with garlic ranch loaded mashed potatoes topped with cheese & garnished with traditional taco garnishes”! Yes guys…i think that deep! Lol! It really just came to me. Some people think in pictures….i literally think in pictures of food and create spontaneously! I don’t test recipes, I just make them and if they turn out sublime, they go on the blog or in a master list for my future cookbook! See how I just snuck that in…yeah, stay tuned for that! Back to this pie. This had a few steps but were well worth it to make the worlds best shepherd’s pie….i tell ya, after eating this glorious grub….i can’t remember for the life of me why we haven’t been making shepherd’s pie like this all long! News Flash! Lol, but really on the down side I feel I did you guys a disservice by these pics…but come on guys….do you know anyone who can make Shepard’s pie look like anything more than a grubworthy bowl of tempting mashed potatoes with a surprise hidden beneath the surface. Lol! This is food you can chill with during game night or Netflix & chill night….even the kiddos will love this dish! Let me know in the comments what your favorite is….shephereds pie or pot pie?

*Serves 6

Ingredients

Meat Filling

  • 1 lb ground beef
  • 1 small onion or 1 cup, chopped
  • 1 packet taco seasoning
  • 1 tablespoon sazon or Cajun seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon hot sauce
  • 1 can Rotel diced tomatoes with chiles
  • 1 cup frozen peas
  • 1 cup grilled corn kernels (optional)
  • 1/4 cup jarred jalepenos
  • 1 tablespoon garlic, minced
  • 1 cup Colby Jack cheese, freshly grated.

Loaded Mashed potatoes

  • 2 lbs or 4 cups of yukon gold or red potatoes, cleaned & peeled
  • 1/2 block cream cheese, room temperature
  • 1 stick butter, room temperature
  • 1/2 cup up to 1 cup of sour cream and/or whole milk, room temperature
  • 1 cup Colby Jack cheese, freshly grated
  • Sazon,Cajun seasoning or Kosher salt to taste
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Drizzle of ranch dressing
  • Fresh chives, finely chopped

You will also need:

1 1/2 cups my zesty refried bean dip (found on this blog)

Frozen pie crust

1/2 cup colby jack or chedder cheese, freshly grated

Cilantro or parsley, finely chopped for garnish

4 tablespoons butter sliced & softened for garnish

Directions

Taco Meat Filling:

  • In a large nonstick skillet over medium high heat, start cooking your ground beef & season well with taco seasoning, sazon or Cajun seasoning, onion powder, garlic powder and hot sauce. Combine all seasoning in the meat well and be sure to break it up as it cooks. Once it is halfway cooked add in the onions and saute as the meat finishes cooking. The onions tenderize the meat when it releases it juices as the meat cooks.
  • Once your meat is finished cooking, drain most of the fat then add in the Rotel diced tomatoes with chiles,minced garlic, frozen peas, corn kernels, jalepenos and hot sauce then mix very well and simmer on medium heat until your peas are softened about five minutes or so. Now add in one cup of cheese and let it melt into your taco meat filling. Remove from heat and cover.

Loaded Mashed Potatoes:

  • After you’ve peeled your potatoes and rinsed them in cold water, go ahead a rough chop them in medium pieces this will allow them to cook faster.
  • Now fill a stockpot with cold water, add your potatoes and be sure to add a little salt to your water. Boil your potatoes for thirty minutes or so or until they are fork tender and nearly falling apart this will ensure you don’t have hard lumps in your mashed potatoes. Now drain your potatoes.
  • Add the potatoes back to the same pot and turn the stove to low heat. We are now ready to mash our potatoes. Do not use a mixer because it will break your potatoes down to much. Instead use a potato masher or fork to mash your potatoes. Start mashing your potatoes on low heat until fully mashed and most of the steam has escaped from the potatoes then remove the pot from the heat but keep them in the pot.
  • Now add in your stick of softened butter, feel free to slice it up instead of sticking the whole stick in there like I did. Lol. Next add in spoonfuls amounting to 1/2 cup of your glorious cream cheese which is the secret to amazing mashed potatoes. Pour in your 1/2 to 1 cup of whole milk, sour cream or half & half of both. Even though i said use 1 cup we will actually start with 1/2 a cup only using up to one cup if necessary. The key here is to find the perfect consistency. Once you’ve added your butter, cream cheese and milk or sour cream, mash and mix them all together very well. It should have a medium consistency & be creamy and dreamy at this point!
  • Now load it up by adding your Sazon,Cajun or Kosher salt, onion powder and garlic powder. Taste for seasoning adjusting if needed to make sure it is perfectly seasoned. Drizzle with ranch dressing, Colby Jack cheese and fresh chives and mix well.

Let’s Assemble Our Shepherd’s Pie!

  • Preheat your oven to 375 degrees Fahrenheit, once your oven is preheated, prebake your pie crust for twenty minutes.
  • Once pie crust is prebaked, add in your 1 1/2 cups of refried beans (recipe found on this blog). I especially love my homemade refried bean dip but in a pinch i use the Tostinos Bean & Cheese dip for this recipe, it is delicious! (This is not sponsored) Lay it in spoonfuls over your pie crust.
  • Now add your scrumptious taco meat filling and fill up the pie crust.
  • Lay on the mashed potatoes, it’s okay if it is over the level of the pie crust. Top the potatoes with slices of butter, a handful of grated cheddar and more fresh chives.
  • Place your shepherd’s pie on a large baking sheet to pick up any spills that may occur in the oven. Bake for fifteen minutes and keep in mind it will be sloppy when serving. It’s okay this is comfort food not five star dining. Lol!
  • Spoonful this delicious yet messy grub into a bowl and serve just like this or with your favorite taco fixings like chopped raw onions, salsa, sour cream, hot sauce and ranch dressing and enjoy!!!

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