Mexican Sheppard’s Pie – Sort of

It’s not really Mexican and it’s not a traditional Sheppard’s pie, but that’s the only quick way I can describe this dish. And it always raises eyebrows and makes people ask for the recipe so I guess it works.

It’s been a while since I made a Sheppard’s pie so I got some ground chicken and sweet potatoes and was ready to roll. But I had no Sheppard’s pie gravy packet (Yeah, I cheat and use those) so instead I used a fajita seasoning packet. And the result was SO good that I think this will be how I always make Sheppard’s pie from now on.


 

Ingredients

  • 1 or 2 tbsp of grapeseed oil
  • 1 red pepper – chopped
  • 1 onion – chopped
  • 1 package of ground chicken
  • 1 packet of fajita seasoning
  • 1 tsp cumin
  • salt and pepper to taste
  • 1/4 cup water
  • 1 big sweet potato – peeled and cubed
  • 1 big yam – peeled and cubed
  • 3 garlic cloves
  • 1 tbsp butter
  • 1/3 cup milk
  • 1 can of corn
  • 1 cup shredded marble cheese

Preparation

  1. Heat oil in a large skillet over medium heat
  2. Preheat oven to 400F
  3. At the same time fill a large pot with water, add garlic, sweet potato and yam and cook until fork tender
  4. Saute onion and red pepper until onion is translucent
  5. Add ground chicken and cook until chicken isn’t pink
  6. Add cumin, fajita seasoning, salt & pepper and water Mix well and remove from heat
  7. Add corn to the chicken and mix well. Pour into a 8×8 baking dish and flatten evenly with spatula
  8. Drain the water from potatoes, add butter and milk and mash
  9. Spread the mash over the chicken in the baking dish
  10. Sprinkle with cheese and bake until the cheese melts and browns a little – 15-20 mins

 

Serve with salsa and sour cream and enjoy! It will actually taste even better the next day.

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