Mexican Shepherd’s Pie
Get ready for a flavor fiesta! This Mexican Shepherd's Pie takes everything you love about the classic comfort dish and gives it a zesty, south-of-the-border makeover. With a spicy, savory base and a layer of unbelievably creamy mashed potatoes, this pie is hearty, flavorful, and guaranteed to become a new family favorite. It's the kind of dish that warms you from the inside out and makes every meal a celebration!
Equipment
- Baking dish (23 × 33-cm / 9 × 13-inch)
- medium bowl
- Potato masher
- strainer
Ingrediënten
For the potatoes:
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garlic powder
- 120 g nondairy sour cream
- 32 g chopped scallion
- 910 g russet potatoes peeled
- 28 g nondairy butter
For the crust:
- 120 ml canola oil
- ½ tsp chili powder
- 235 ml veggie broth
- 228 g masa harina
For the filling:
- 280 g enchilada sauce
- 1 recipe MexiMeat
- Garnishes optional:
- Avocado
- Fresh cilantro
- Salsa
- Sour cream
Instructies
- Preheat the oven to 190°C (375°F) and grease a 23 × 33-cm casserole dish.
- For the potatoes: In a large pot, boil the potatoes in enough water to cover.
- Cook until fork-tender, then strain and return to the pot.
- Add the sour cream, butter, cumin, coriander, and garlic powder to the potatoes.
- Mash until smooth, then stir in the scallions.
- Set aside.
- For the crust: In a medium bowl, mix the masa harina, veggie broth, canola oil, and chili powder until combined.
- Press the mixture evenly into the bottom of the greased casserole dish.
- Assemble and bake: 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 cutting and serving.
- Garnish with sour cream, salsa, avocado, and fresh cilantro if desired.
Notes / Tips / Wine Advice:
Serving Tip:
This hearty pie is a complete meal, but for a balanced plate, serve it with a side of black beans and a fresh green salad. The cool, crisp textures will be a perfect contrast to the warm, savory casserole.
Wine Advice:
With so much rich, spicy flavor, this pie needs a wine that can stand up to the challenge! A medium-bodied Zinfandel is a perfect match, as its bold, jammy fruit and hint of spice will harmonize beautifully with the chili-spiced flavors. For a slightly different twist, a fruity Malbec would also be a fantastic choice. Its dark fruit and smooth finish will complement the richness without overpowering it.
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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