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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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6
Author: Ali

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!