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Prep
- 15 min
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Total
- 45 min
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Serving
- 6-8
Mexican Shepherd’s Pie with Météorite Cheese
Ingredients
- 30 mL (2 tbsp.) olive oil
- 1 onion, chopped
- 10 mL (2 tsp.) chili powder
- 675 g (1 ½ lb) ground beef
- 375 mL (1 ½ cup) mild or spicy salsa
- 4 large potatoes
- 60 ml (4 tbsp) butter
- 1 Météorite cheese (125 g or 4 oz), without the rind
- 250 mL (1 cup) corn kernels
- 398 mL (14 oz) creamed corn
- Salt and pepper
Directions
- Preheat oven to 190 ºC (375 ºF).
- In a large frying pan, heat the oil on medium heat. Add the onion and the chili powder and cook for 2 minutes. Add the ground beef, season with salt and pepper and keep cooking for 4 to 5 minutes, or until the beef is no longer pink. Add the salsa and stir. Pour the mixture into a 13 x 9 inch casserole dish. Cover with corn kernels and creamed corn.
- For the mashed potatoes, cook the potatoes (peeled and cut into large cubes) in a pot filled with boiling salted water. Cook for approximately 20 minutes, or until tender. Drain and transfer into a food processor with the butter. Mix until you obtain a smooth purée.
- Incorporate the cheese into the mashed potatoes and stir until the cheese is melted. Spread on top of the corn. Cook in oven for 30 minutes. Serve immediately.
