Featured Maple Leaf Product: Pulled Beef (26985)
Mexican Shepherd’s Pie
Recipe Information
Method
- Preheat oven to 177° C (350° F).
- In large mixing bowl, combine beef, tomatoes, kidney beans, corn, salsa, chili powder, garlic and cilantro. Stir to combine.
- Transfer mixture to 37.5 x 45 cm (15 x 18 inch) baking pans. Top each pan with 1 L (4 cups) mashed potatoes. Spread and using a fork, create wave pattern. Cover with foil.
- Bake for 45 to 60 minutes or until temperature reaches 71° C (160° F).
Yield
25
Portion Size
208 g/7.3 oz
Preparation Method
Baked/Roasted
Suggested Accompaniments
<p>Garnish with fresh chopped cilantro.</p><p>Serve with mixed green salad.</p>
Global Cuisine
North American, Fusion/Contemporary
Theme Inspired
Cinco de Mayo
Nutritional Information
per 208 g/7.3 oz
| Nutrient | Quantity |
|---|---|
| Calories (20.3% from fat) | 214 kcal |
| Fat | 5 gm |
| Saturated Fat | 1.78 gm |
| Trans Fat | 0.117 gm |
| Cholesterol | 48 mg |
| Sodium | 568 mg |
| Carbohydrates | 20.7 gm |
| Dietary Fiber | 2.4 gm |
| Sugars | 3.4 gm |
| Protein | 23.2 gm |
| Vitamin A | 9 RE |
| Vitamin C | 11 mg |
| Calcium | 41 mg |
| Iron | 3.05 mg |
| Potassium | 567 mg |
| Phosphorous | 192 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Schneiders Pulled Beef | 1.75 kg | 3.9 lbs |
| Tomatoes, Canned, Chili-style | 600 ml | 2.5 cups |
| Kidney Beans, Canned, Rinsed | 400 ml | 1.7 cups |
| Corn Kernels, Frozen | 750 ml | 3.2 cups |
| Salsa, Medium | 300 ml | 1.3 cups |
| Chili Powder | 60 ml | 2 Fl oz |
| Garlic, Finely Minced | 25 ml | 1.7 tbsp |
| Cilantro, Fresh, Finely Chopped | 125 ml | 4.2 Fl oz |
| Mashed Potatoes, Prepared | 1.5 L | 6.3 cups |