Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Somehow the combination of the spicy beef, the sweetness of the corn and red bell pepper, and the simplicity of mashed potatoes makes a mouthwatering dish my whole family loves!


Recipe Summary

30 mins
1 hr
1 hr 30 mins
1 shepherd's pie


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes.

  • While potatoes are cooking, cook ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and stir until meat is coated; set aside.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until slightly browned, about 5 minutes. Stir in frozen corn, water, and tomato paste. Bring to a simmer and cook for 3 minutes. Transfer corn mixture to a shallow baking dish and spread to cover the bottom. Top with seasoned meat.

  • Drain potatoes. Add Emmentaler cheese, taco sauce, and butter and mash with potatoes. Add milk, salt, and pepper, mash until smooth, and spread on top of seasoned meat.

  • Bake in the preheated oven until potatoes begin to brown, about 30 minutes.

Nutrition Facts

537 calories; protein 25.6g; carbohydrates 30.7g; fat 34.6g; cholesterol 90.8mg; sodium 710.3mg. Full Nutrition