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Mexican Shepherds Pie

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“A Traditional Shepherds Pie recipe with a mexican twist. You can eat it by itself or with veg. Whatever you like!”
1hr 10mins

Ingredients Nutrition


  1. Coarsely chop the onion and peppers.
  2. Peel the potatoes and cut into small pieces (about the size of roast potatoes) and put to one side.
  3. Warm a pan on medium heat, add a little olive oil.
  4. Cook the onions for 5 minutes.
  5. Add the peppers and cook for a further 5 minutes.
  6. Remove the veg from the pan and put to one side.
  7. In the same pan, turn the heat up high and brown the mince.
  8. When the mince is browned through, stir in the onion and peppers and season with salt and pepper.
  9. Bring a large pan of water to the boil (boil the kettle to save time!).
  10. Stir in the fajita spice mix to the mince.
  11. Add the lamb stock a little at a time until it is completely incorporated.
  12. Stir in the tomato puree.
  13. Turn the heat down low, cover with lid and leave for 30 mins stirring occasionally.
  14. Add the potatoes to the pan of boiling water for 25 minutes.
  15. Preheat oven to 200°C.
  16. Drain the potatoes, return to the pan (off the heat) and cover with a clean teatowel.
  17. Add the butter to the potatoes and mash.
  18. Spread the mince evenly into an ovenproof dish, then cover evenly with the mash.
  19. Grate some cheese and lightly sprinkle on top of the mash.
  20. Cook in the oven for 15 minutes.
  21. Remove from the oven and sprinkle tacos, salsa and more grated cheese and return to the oven for 10 minutes.

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