Tex-Mex Shepherd Pie

  • prep time1 min
  • total time 65 min
  • serves 4

Tex-Mex recipes are nothing new, but adding pumpkin seeds is!

2 Ratings
Directions for: Tex-Mex Shepherd Pie


2 lb(s) Yukon Gold potato, peeled, (about 6)

¼ cup milk

¼ cup butter

¾ tsp salt

¾ tsp pepper

1 Tbsp vegetable oil

2 carrot, diced

1 onion, chopped

1 sweet green pepper, chopped

1 Tbsp chili powder

½ tsp ground cumin

1 pinch cayenne pepper

¾ cup bulgur

2 Tbsp all purpose flour

1 ½ cup vegetable stock

1 cup corn, kernels

2 Tbsp chopped fresh parsley

2 Tbsp pumpkin seeds


1. Cut potatoes into 2-inch (5 cm) chunks.

2. In saucepan of boiling water, cook potatoes for about 20 minutes or until tender but not mushy; drain and mash.

3. Blend in milk, butter and 1/2 teaspoon (2 mL) each of the salt and pepper.

4. Meanwhile, in large skillet, heat oil over medium heat.

5. Add carrots, onion, green pepper, chili powder, cumin and cayenne; cook, stirring occasionally, for 5 minutes or until onion is softened.

6. Add bulgur and flour; cook, stirring, for 1 minute.

7. Gradually pour in stock.

8. Reduce heat to low; cover and cook for 10 minutes or until liquid is absorbed.

9. Add corn and remaining salt and pepper.

10. Spread in 8-inch (2 L) square glass baking dish; spread mashed potatoes over top.

11. Sprinkle with parsley. (Make-ahead: Cover and refrigerate for up to 1 day; reheat covered).

12. Bake in 350°F (180°C) oven for about 30 minutes or until filling is bubbling.

13. Broil for 2 minutes or until light golden.

See more: Main, Saute, Mexican, Potatoes, Dinner, Vegetables, North American, Bake, Vegetarian


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