Recipe: Mexican Shepherd’s Pie
I love mashed potatoes and my Nana used to make the best ones. On Tuesday I was craving them, but in the mood for some Mexican spices. So, I whipped up this Mexican shepherd’s pie and it was delicious. Quick and easy to make on a week night and it makes left overs, too! Let’s get cooking.
Ingredients
- 2 large chicken breasts
- 1 sweet potato
- 4 small potatoes
- 1/2 cup of salted butter
- 1 red onion
- can of corn
- 1 cup of edamame
- tablespoon of grape seed oil
- teaspoon of chili powder and tex-mex spice
First, cook your chicken with the tex-mex spice. You’ll want to cook it so it pulls – you pick: crockpot, sous-vide or poach. While the chicken is cooking, dice up the sweet and white potatoes (skin and all) and place in a large pot of water, bring to a boil and cook for about 20 minutes, until tender. In a skillet sauté the red onion, can of corn and the edamame with a tablespoon of grape seed oil and the chili powder.
Get out your cast iron skillet. Set the oven to 350 degrees.
When the chicken is done, pull it well and layer on the bottom of the cast iron dish. Once the potatoes are tender, add in about 1/4-1/2 cup of salted butter and mash.
Layer on the sautéd mixture and top with the mashed potatoes. Top with cilantro if you wish, for a bit of colour. Then, cook for 25-30 in the oven. Eat and enjoy!
Looks so good! I’m loving these white and sweet mashed potatoes. So good.
Well, there you have it – my first and delicious attempt at shepherd’s pie, with a Mexican twist. Happy Saturday and thanks for visiting.
Recipe
Mexican Shepherd's Pie
Ingredients
- 2 large chicken breasts
- 1 sweet potato
- 4 small potatoes
- 1/2 cup of salted butter
- 1 red onion
- can of corn
- 1 cup of edamame
- tablespoon of grape seed oil
- teaspoon of chili powder and tex-mex spice
Instructions
- First, cook your chicken with the tex-mex spice. You'll want to cook it so it pulls - you pick: crockpot, sous-vide or poach.
- While the chicken is cooking, dice up the sweet and white potatoes (skin and all) and place in a large pot of water, bring to a boil and cook for about 20 minutes, until tender.
- In a skillet sauté the red onion, can of corn and the edamame with a tablespoon of grape seed oil and the chili powder.
- Get out your cast iron skillet. Set the oven to 350 degrees.
- When the chicken is done, pull it well and layer on the bottom of the cast iron dish.
- Once the potatoes are tender, add in about 1/4-1/2 cup of salted butter and mash.
- Layer on the sautéd mixture and top with the mashed potatoes. Top with cilantro if you wish, for a bit of colour.
- Then, cook for 25-30 in the oven. Eat and enjoy!
