A flavorful twist on the classic shepherd's pie, featuring a zesty filling and creamy mashed potato topping.
Peel and boil the potatoes until tender.
Cut the potatoes into smaller chunks to reduce boiling time.
Mash the cooked potatoes with butter and milk until smooth.
For extra creamy potatoes, use a hand mixer instead of a masher.
Cook the ground beef and onion in a skillet until the beef is browned.
Drain any excess fat from the skillet to keep the dish lighter.
Add the tomatoes, corn, olives, chili powder, salt, and garlic powder to the skillet. Stir and cook for 5 minutes.
Taste the filling and adjust the seasoning as needed.
Transfer the filling to a greased baking dish.
Spread the filling evenly to ensure consistent layers.
Spread the mashed potatoes over the filling and sprinkle with cheddar cheese.
Use a fork to create ridges on the mashed potatoes for a crispy texture.
Bake in a preheated oven at 350°F (175°C) for 20 minutes or until the cheese is melted and bubbly.
Place the dish on a baking sheet to catch any drips.
Let the pie cool for a few minutes before serving.
Garnish with fresh parsley for a touch of color and flavor.
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