After creating one recipe using a rotisserie chicken (see Chicken Tater-Tot Pot Pie), I wanted another that both showcased the other half of the chicken and created more comfort food. In a week, this meant the Kids Cooks could have TWO dinners with the one chicken they bought from the store. I make shepherd’s pie and I find it easy; but the time to make the filling, mashed potatoes, and then put it together and wait for it bake — well that’s just TOO long for someone else who may not have the attention or interest. This recipe allows for us to put something together with easily accessed ingredients and have it on the table in no time.
Tex-Mex Shepherd’s Pie Makes 4 servings
8-inch square baking dish
Large mixing bowl
Can opener and strainer or sieve
Rimmed metal baking sheet
- 2 cups prepared mashed potatoes (can use instant – follow box directions to make two cups)
- 15 ounce can of black beans
- 1 cup (4 ounces) shredded pepper jack or Monterey Jack cheese
- 2 cups packed rotisserie chicken meat (no skin or bones)
- To large mixing bowl add:
- 1 cup frozen corn
- 1 cup mild or medium chunky salsa
- Rinse and drain the black beans in the strainer.
- Chop or shred chicken into bite size pieces.
- To mixing bowl with corn and salsa, add and stir to combine:
- Preheat oven to 425°.
- Lightly spray the baking dish with cooking spray.
- Pour the chicken – salsa – vegetable mixture into dish; level out top of filling.
- Spoon potatoes atop filling in dish, covering completely.
- Sprinkle with cheese to cover potatoes.
- Place rimmed baking sheet into oven. Then place dish onto sheet in oven.
- Bake 20 – 25 minutes or until done (filling bubbly, cheese melted, and potatoes start to brown).
- Remove dish from oven. Turn oven off.
- Let the pie rest for 5 minutes before serving.
Adapted from Epicurious.com.
pdf version of recipe >> Tex-Mex Shepherd’s Pie