Shepherd's Pie with a Mexican Twist

Ingredients

• 2 ¼ cups peeled and cubed potatoes
• 1 pound ground beef
• 1 (1 ounce) packet taco seasoning mix
• 3 tablespoons vegetable oil
• 1 onion, diced
• 1 red bell pepper, diced
• ½ (10 ounce) package frozen corn
• 3 tablespoons water
• 2 tablespoons tomato paste
• 1 cup shredded Emmentaler cheese
• 3 tablespoons taco sauce
• 2 tablespoons butter, cut into pieces
• ½ cup milk
• salt and ground black pepper to taste

Step 1

Put the potatoes in a large pot, cover them with salted water, and bring it to a boil. Once boiling, turn the heat down to medium-low and let them simmer until they’re tender, which should take about 25 minutes.

Step 2

While the potatoes are cooking, brown the ground beef in a nonstick skillet over medium-high heat. Cook it until it’s crumbly and no longer pink, about 5 to 7 minutes. Drain off any grease, then stir in the taco seasoning until the meat is well coated. Set it aside for now.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

Heat some oil in a large skillet over medium heat. Toss in the chopped onion and bell pepper, cooking them until they get a little browned and soft, around 5 minutes. Add the frozen corn, a splash of water, and the tomato paste. Let everything simmer together for about 3 minutes.

Step 5

Spread the corn mixture evenly in the bottom of a shallow baking dish, then layer the seasoned meat on top.

Step 6

By now, your potatoes should be ready. Drain them well and return them to the pot. Add the Emmentaler cheese, taco sauce, and butter, then mash everything together. Pour in the milk, season with salt and pepper, and keep mashing until the potatoes are smooth and creamy. Spread this mash over the meat layer.

Step 7

Pop the dish into the oven and bake for about 30 minutes, or until the top starts to turn golden brown. Let it cool for a few minutes before serving.