Don’t miss our collection of perfect holiday party recipes on Pinterest, and be sure you pin this great Tex-Mex Shepherd’s Pie recipe!
It’s no secret that my family LOVES hot sauce. We have an entire shelf in the refrigerator dedicated to all it. One of our favorites? Tabasco! And not just the original. We use the Chipotle Tabasco sauce table-side to add that smokey-spicy finishing touch to our meals, and I use the Tabasco Green Jalapeno Sauce for cooking. It’s mild enough for the kids, but still packs tons of flavor.
I particularly love to cook spicy foods in the winter and during the holidays. A little hot sauce can make a ho-hum casserole absolutely crave-able. Such is the case with this Tex-Mex Shepherd’s Pie recipe. It’s easy to make and can be prepped ahead of time so if you are doing a little holiday entertaining, you won’t be stuck in the kitchen while everyone else is making seasons bright!
This Tex-Mex Shepherd’s Pie, which uses Tabasco I picked up at Walmart, is amazingly adaptable. My version is vegan, gluten-free and dairy-free; no need to make anything extra for guests with special diets. But, if meat and cheese are your thing? Substitute ground beef or shredded chicken for the mushrooms and mix in some cheddar cheese to the potato mash!
I promise, if you give this recipe a try, it’ll quickly become a regular dish in your weekly meal plan. The mild spice from the Tabasco Green Jalapeno Sauce + lime = total flavor. And, if you’re a hot sauce fiend like me, you can top it with Chipotle Tabasco and some jalapenos for extra kick.
‘Cause that’s how we roll…
- 3 lbs. unpeeled red potatoes
- 1/2 cup unsweetened coconut milk (or regular or soy milk)
- 2 tablespoons of olive oil
- zest of one lime
- salt and pepper to taste
- 2 tablespoons of olive oil
- onion, diced
- poblano pepper, diced and (optional) seeds removed
- 2 cloves minced garlic
- 12 ounces of mushrooms, chopped
- 6 medium plum tomatoes
- 1 cup of salsa (any variety you like)
- 1/2 cup frozen corn
- 1/4 cup vermouth (or veggie broth)
- 1 teaspoon cumin
- 2 cups corn chips, crumbled
- juice of two limes
- 2 tablespoons Tabasco Green Jalapeno Sauce
- 1 can of black beans
- 1 can of kidney beans
- Sliced jalapenos, lime wedges and parsley for garnish (optional)
- Submerge potatoes in dutch oven with room temperature water, then bring to boil. Reduce heat and simmer until potatoes are tender (approximately 20 minutes).
- Drain the potatoes, transfer back to dutch oven and add lime zest, milk and olive oil, along with salt and pepper to taste. Mash until you get your desired consistency, adding more milk if necessary.
- Meanwhile, prepare the stew. Preheat a large skillet of medium high heat with olive oil. Add in the onion and pepper along with a pinch of salt. Saute 5-8 minutes. Add garlic and stir. Add in mushrooms and cook until most of the moisture is released, about 7 minutes.
- Add tomatoes, corn, vermouth, cumin, and salt and pepper. Turn up the heat a bit and cook until tomatoes break down and become saucy.
- Toss in the corn chip crumbs and mix well. Taste for seasoning. Mix in the lime juice, Tabasco, and beans.
- Preheat oven to 350 degrees. In a greased 9×13 baking dish, pour in the stew. Top with potatoes and smooth out with a spatula. Bake for about 30 minutes. Garnish and serve!