Mexican Shepherd's Pie

Mexican Shepherd's Pie

Michelle Blanchard Ardillo 2

"This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!"

Ingredients 1 h {{adjustedServings}} servings 407 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1223 mg
  • 49%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  2. Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
  3. Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
  4. Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.
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Reviews 299

  1. 400 Ratings

Marcy McClure Mock

I'm one of those weird people who don't like their food to touch on their plate, so wasn't sure how I'd like these flavors all mixed together, but it was quite good, just needed a bit of tweaking to get more flavor. This is how I changed it up the second time to account for our family's taste & we all thought it was OUTSTANDING! I used 2 lb ground turkey which I seasoned w/garlic powder, pepper & cilantro, substituted a can of tomatoes w/green chiles for the diced tomatoes, used 2 packages taco seasoning, omitted the water & used 1/2 cup salsa instead, used 2 packages Jiffy corn muffin mix & mixed the corn in with the mix. Put a very thin layer of the corn bread mix on the bottom, then layered as directed, throwing in a layer of shredded taco/mexican cheese before topping w/the remainder of the corn bread mix. Garnished w/fresh chopped tomatoes, green onions, black olives & non-fat sour cream to make it more visually appealing.


Excellent! This is what I changed and it still turned out great. I added 1 can of refried beans after I added the taco seasoning & water. I made up 2 boxes of Jiffy corn muffin mix instead of 1 and I put the black olives under the corn. I had a nice corn muffin top. It was very good! 2 of us ate 1/2 of the 9X13 pan (oink oink!)


Absolutely delicious!!! I took it to a potluck and it was a hit. I doubled the corn muffin mix as reviewers had suggested which was perfect - one box would not have been enough to cover. I used 1/2 the water suggested in recipe which was perfect - the amount in recipe seemed like it would make it too watery. I used Mexicorn which was great in it; also put 1 cup of shredded cheddar cheese ontop before the cornbread layer. So good!!!