Mexican Shepherd’s Pie
creamy spiced mashed potatoes.
Equipment
- Baking dish (9 × 13-inch / 23 × 33-cm), Large pot, Medium bowl, Potato masher, Strainer
Ingrediënten
For the potatoes:
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ cup 120 g nondairy sour cream
- ½ cup 32 g chopped scallion
- 2 pounds 910 g russet potatoes, peeled
- 2 tablespoons 28 g nondairy butter
For the crust:
- ½ cup 120 ml canola oil
- ½ teaspoon chili powder
- 1 cup 235 ml veggie broth
- 2 cups 228 g masa harina
For the filling:
- 1¼ cups 280 g enchilada sauce
- 1 recipe MexiMeat
Garnishes (optional):
- Avocado
- Fresh cilantro
- Salsa
- Sour cream
Instructies
- Preheat the oven to 375°F (190°C) and grease a 9 × 13-inch (23 × 33-cm) casserole dish.
- In a large pot, boil the potatoes in enough water to cover.
- Cook until fork-tender, then strain and return to the pot.
- Add sour cream, butter, cumin, coriander, and garlic powder to the potatoes.
- Mash until smooth, then stir in the scallions.
- Set aside.
- In a medium bowl, mix masa harina, veggie broth, canola oil, and chili powder until combined.
- Press evenly into the greased casserole dish.
- Spread the MexiMeat evenly over the crust.
- Pour the enchilada sauce over the MexiMeat.
- Spread the mashed potatoes evenly over the top.
- Bake for 25 to 30 minutes.
- Let stand for 5 minutes before serving.
- Garnish with sour cream, salsa, avocado, and fresh cilantro if desired.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of black beans or a fresh green salad for a balanced meal.
Wine Advice:
A medium-bodied Zinfandel or a fruity Malbec pairs well with the rich flavors of this dish.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 15 g | Fiber: 6 g | Sugar: 4 g | Salt: 1.2 g
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