Ingredients
6
6 servings
- •5 potatoes, peeled and quartered
- •2 tablespoons butter
- •0.25 cup milk
- •0.5 teaspoon garlic powder
- •0.5 teaspoon salt
- •1 tablespoon olive oil
- •2 small onions, chopped
- •1 pound ground beef
- •3 cloves garlic, minced
- •1 teaspoon spicy seasoned salt
- •1 tablespoon taco seasoning
- •1 (10 ounce) package frozen peas
- •1 (10 ounce) package frozen corn
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside.
- Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning. Add peas and corn and stir until blended.
- Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.
- Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.
Nutritional Facts
Per 6 servings
- Calories: 425
- Carbohydrate: 52g
- Fat: 16g
- Fiber: 8g
- Protein: 21g
- Sugar: 7g
Related Recipes
Mexican-Inspired Shepherd's Pie
Mexican Shepherd's Pie
Shepherd's Pie V
Marie's Shepherd's Pie
Classic Shepherd's Pie
Shepherd's Pie
Shepherd's Pie IV
Chili Shepherd’s Pie
Vegetable Shepherd's Pie with Baked Beans
French Onion Shepherd's Pie
Vegetable Shepherd's Pie
