Mexican Shepherd’s Pie

The filling is packed with taco-inspired seasonings, garlic, onions, and colorful vegetables, creating a rich, slightly smoky base that pairs beautifully with the buttery mashed potato topping. A generous layer of cheddar cheese melts into the potatoes, forming a golden, cheesy crust that makes every serving irresistible.

Perfect for busy weeknights, family dinners, or make-ahead meals, this easy Mexican Shepherd’s Pie is a satisfying one-dish dinner that everyone will love.

Servings and Timing

• Servings: 6–8

• Prep time: 20 minutes

• Cook time: 35 minutes

• Total time: 55 minutes

Ingredients

For the Beef Filling

• 1 1/2 pounds lean ground beef

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 cup corn kernels, fresh, frozen, or canned and drained

• 1 can (14.5 ounces) diced tomatoes, drained

• 1/2 cup tomato sauce

• 2 tablespoons tomato paste

• 2 tablespoons taco seasoning

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper

• 1/2 cup beef broth

• 1 tablespoon Worcestershire sauce

• 2 tablespoons chopped fresh cilantro

For the Mashed Potato Topping

• 2 pounds russet potatoes, peeled and cubed

• 4 tablespoons butter

• 1/2 cup warm milk

• 1/2 cup sour cream

• 1 cup shredded cheddar cheese

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the Topping

• 1 cup shredded cheddar and Monterey Jack cheese blend

• 2 tablespoons chopped fresh cilantro

• Sliced jalapeños, optional

Instructions

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