No mashed potatoes here. This Mexican version goes beyond tradition with easy-pleasin' flavors that toss together in a snap.
One of the first recipes I ever made for a boy was a traditional Shepherd's pie.
I remember being in somewhat of a time crunch and was feverishly peeling and dicing potatoes to then continue on to chop, boil, and mash the potatoes before placing the dish in the oven for an even longer amount of time. We sat there and waited patiently while I exercised my conversation skills as it baked.
The point is that it was WAY too much work. If only I would have had made this Mexican Shepherd's Pie
Start out this pie with a crust made out of Pillsbury Crescent Rolls.
The rolls bake up buttery and flaky -- the perfect kind of crust. Of course you could also use a regular pie crust but this happened to be what I had on hand.
You're in charge here, so whatever Mexican flavors you love, you can add. I added a layer of refried beans...
And some taco flavored beef.
You could definitely add a layer of black beans if you wanted or some diced chilies. Sprinkle on some cheese and throw it back in the oven for just a couple of minutes to get the cheese all nice and melty.
Then top with your favorite toppings: lettuce, tomato, sour cream, or salsa. And there my friends, is a Mexican Shepherd's Pie. How easy is that?
What's next? An Italian Shepherd's Pie?Christy blogs at The Girl Who Ate Everything. She joined Tablespoon to inspire family food fun, so check out her Tablespoon profile for great new ideas!