Mexican Shepherd’s Pie

This is an idea that’s been on my “To Cook” list ever since I first made Refried Beans. The thinking was to replace the mashed potatoes of a classic Shepherd’s Pie with something new and exciting. As you can see in our Shepherd’s Pie Recipe Compilation, we really enjoy doing this…we’ve topped various versions with Stuffing, Mashed Pumpkin, Mashed Peatatoes, Cornbread, and even Rösti. This time, we used Refried Beans as the topper since they have a potatoey texture, are spreadable, and taste great.

Next, we figured that if we’re using refried beans, we should build a filling to match the flavour profile, and we settled upon a caritas-esque component made of slow cooked pulled pork and sautéed peppers and onions! We then added a few extra ingredients to the filling to make it a little saucier before topping it with our beans, melting some cheese, and adorning it all with freshly sliced avocado! I am proud to report that everything was a big hit with my family, who told me that I am not only allowed, but actively encouraged to make it again!

Time: 5 Hours


  • Pork Tenderloin
  • Poblano
  • Red Bell Pepper
  • Jalapeno
  • Roma Tomatoes
  • Corn
  • Garlic Powder
  • Chili Powder
  • Ground Cumin
  • 1 tablespoon Corn Starch
  • 4-6 oz Water
  • Refried Beans (try Making Your Own!)
  • Shredded Taco Cheese
  • Optional: Avodado


  • Prep your pork ahead of time:
    • Add your pork tenderloin(s) to your slow cooker, and cover with chili powder, garlic powder, and ground cumin.
    • Set the temperature to low, and allow to cook for 5 hours, basting every now and then to keep the top of the meat moist.
    • Shred your pork using two forks.
  • Dice your onion, garlic, and all of the various peppers.
  • Heat some olive oil in a large pan, and add your peppers, garlic, and onions. Sprinkle in some more chili powder and ground cumin. Cook until they begin to soften, and the onion turns opaque.
  • Preheat your oven to 350 degrees F.
  • As your peppers/onions cook, dice your tomatoes.
  • When your peppers/onions are ready, add your shredded pork, diced tomatoes, and corn to the pan, stir, and cover to sweat the tomatoes.
  • Once your tomatoes have lost their form, mix a tablespoon of corn starch with 4-6 oz of warm water, and when it’s fully dissolved, pour it into your pan, and stir to thicken and create a sauce.
  • Scoop your meaty/peppery mixture into your pie pan/serving vessels. We used mini cast iron dutch ovens.
  • Spread your refried beans atop, and stash in the oven for about 15 minutes.
  • Sprinkle your cheese over your beans, and put back into the oven to melt.
  • As your cheese melts, slice your (optional) avocado.
  • Once your cheese has melted, remove from the oven, and adorn with (optional) avocado.
  • Plate, devour, and enjoy!

One comment

Leave a Reply