Mexican Shepherds' Pie

I love Shepherds' Pie! I especially love the vegetarian recipe I have, Lentil Shepherds' Pie. Recently I saw a cooking segment that featured Mexican Shepherds' Pie and was intrigued, so I went looking for the recipe. I had intended to make it for Super Bowl dinner, but we filled up on chips and dip, so the MSP didn't get baked until Monday. What a success! We will undoubtedly being adding this to the rotational repertoire for winter meals. 


Unfortunately I have no pictures as the casserole was devoured almost instantaneously, but here is the tweaked recipe.


2 Tablespoons olive oil
2 lbs. ground turkey
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste

• 1 (14.5 ounce) can diced tomatoes
• 1 (1.25 ounce) package taco seasoning mix (or your favorite taco spices)
• 2/3 cup hot water
• 1 (11 ounce) can whole kernel corn, drained
• 2 (8.5 ounce) package Jiffy corn muffin mix (or your own recipe)
• 2 cups shredded Cheddar cheese
• 1 (2.25 ounce) can sliced black olives (optional)
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• Heat olive oil over medium heat in a large skillet. Break off chunks of ground turkey and place in skillet when oil is hot. Add onions and garlic. Allow turkey to brown, only breaking it up as it begins to brown. 
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• Preheat oven to 400 degrees. Grease a 9x13 casserole.
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• Once turkey is browned, sprinkle on taco mix and stir. Add tomatoes, water and corn (frozen corn may be used instead of canned). Bring to a boil and allow to cook until thickened (at least 5 minutes). Transfer contents to casserole and top with 1 cup cheese and black olives (if using). 
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• Mix cornbread according to package directions and spread over meat mixture. Top with remaining cheese and bake 15-20 minutes, or until puffed and golden.
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• Serves 8 they said we only got 7!
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• Happy eating!