Tex-Mex Shepherd's Pie


  • Makes6 to 6 servings

If your child doesn't like different foods touching one another, set aside some of the seasoned meat before layering it in the dish. Save some mashed potatoes too, then serve separately.


  • 6 medium potatoes

  • 1 cup milk

  • 3/4 tsp salt

  • 1 cup shredded cheddar

  • paprika, to taste (optional)


  • 1 tbsp vegetable oil, or olive oil

  • 750 g lean ground beef

  • 1 small carrot, finely chopped

  • 1 small onion, finely chopped

  • 1 small stalk celery, finely chopped

  • 1/2 tsp salt

  • 1 cup frozen corn kernels

  • 1 tbsp chili powder

  • 3 tbsp tomato paste

  • 1 tbsp Worcestershire sauce

  • 3 tbsp all-purpose flour


  • Preheat oven to 375°F (190°C). Peel potatoes and cut into large chunks. Place in a large saucepan and cover with water. Bring to a boil, reduce heat and simmer, partially covered, until potatoes are very tender, 15-20 minutes.

  • Meanwhile, in a large frying pan, heat oil over medium heat. Add beef, carrot, onion, celery and salt. Stir frequently, breaking up meat until it is no longer pink and vegetables are tender, about 5 minutes. Add corn and chili powder. Stir until hot. Stir in tomato paste and Worcestershire sauce, then flour. Cook, stirring occasionally, for about 5 minutes to blend flavours. Turn into a 9 in (23 cm) round or square casserole dish. Smooth top.

  • Drain potatoes well. Return to saucepan and set over low heat. Add milk and salt first, then mash potatoes. Remove from heat and stir in cheese. Spread over meat. Sprinkle with paprika.

  • Bake, uncovered, in the centre of the oven until hot, 30-40 minutes. Serve with a side of green salad, steamed broccoli or green beans.

  • Makes 6-8 servings.

  • In a serving: 418 calories, 24.8 g protein, 19.1 g fat, 37.4 g carbohydrates, 3.3 g dietary fibre, 172 mg calcium

This article was originally published on Mar 01, 2010

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