Instructions
1. Preheat the oven. Preheat to 375°F. Lightly grease a 9-by-13-inch baking dish with cooking spray or butter.
2. Cook the potatoes. Place the peeled, cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–18 minutes, or until fork-tender. Drain thoroughly.
3. Prepare the mashed potatoes. Mash the potatoes with butter, warm milk, sour cream, garlic powder, salt, and black pepper until creamy. Fold in the shredded cheddar cheese and set aside.
4. Brown the ground beef. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles until browned. Drain excess grease if necessary.
5. Add the vegetables. Stir in the diced onion, green bell pepper, and red bell pepper. Cook for 4–5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
6. Season the filling. Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and black pepper. Mix well so the beef and vegetables are evenly coated.
7. Create the sauce. Add the tomato paste, diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir thoroughly and bring the mixture to a gentle simmer.
8. Add the corn. Stir in the corn kernels and simmer for 5–7 minutes, allowing the sauce to thicken slightly and the flavors to come together. Fold in the chopped cilantro.
9. Assemble the casserole. Spread the beef mixture evenly across the bottom of the prepared baking dish. Carefully spoon the mashed potatoes over the filling, spreading them into an even layer. Use a fork to create decorative ridges across the top.
10. Add the cheese. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the mashed potatoes.
11. Bake until golden. Bake uncovered for 20–25 minutes, until the filling is bubbling around the edges and the cheese is melted and lightly golden. For a deeper golden crust, broil for 2–3 minutes, watching carefully.
12. Rest and serve. Remove from the oven and allow the casserole to rest for 10 minutes before slicing. Garnish with fresh cilantro and sliced jalapeños if desired.
Variations
-
Spicy Mexican Shepherd’s Pie: Add diced jalapeños, chipotle peppers in adobo, or extra chili powder to the beef filling for a spicy kick.
-
Black Bean Version: Add one drained can of black beans to the beef mixture for extra texture, fiber, and heartiness.
-
Creamy Mexican Shepherd’s Pie: Stir 4 ounces of softened cream cheese into the beef filling for an extra-rich, creamy sauce.
-
Sweet Potato Topping: Replace russet potatoes with mashed sweet potatoes for a slightly sweet contrast to the savory, spicy beef.
-
Chicken Shepherd’s Pie: Substitute ground chicken or shredded rotisserie chicken for the ground beef.
-
Extra Cheesy Version: Add a layer of pepper Jack cheese between the beef filling and mashed potatoes, then finish with extra cheddar on top.
-
Low-Carb Option: Replace the mashed potato topping with creamy mashed cauliflower and reduce the corn if desired.
Tips
-
Drain the potatoes well. Excess moisture can make the mashed potato topping watery. Allow the potatoes to steam dry briefly after draining before mashing.
-
Let the beef filling thicken. Simmering the filling before assembling prevents excess liquid from collecting at the bottom of the casserole.
-
Use warm milk for the potatoes. Warm milk blends more easily into the potatoes, creating a smooth, fluffy topping.
-
Create ridges with a fork. Textured mashed potatoes develop beautiful golden edges during baking, adding extra flavor and texture.
-
Choose a good melting cheese. Sharp cheddar provides bold flavor, while Monterey Jack adds a creamy, stretchy finish.
-
Allow time to rest. Letting the casserole sit for 10 minutes helps the layers settle, making it easier to serve neat portions.
-
Make it ahead. Prepare the beef filling and mashed potatoes separately, assemble the casserole, cover, and refrigerate for up to 24 hours. Bake when ready, adding approximately 10–15 minutes to the cooking time if starting cold.
-
Store leftovers properly. Refrigerate in an airtight container for up to 4 days. Reheat individual portions in the microwave or larger portions covered in a 350°F oven until heated through.
