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  • Prep
    15 min
  • Total
    45 min
  • Servings

Mexican Shepherd’s Pie with Météorite Cheese


  • 30 mL (2 tbsp.) olive oil
  • 1 onion, chopped 
  • 10 mL (2 tsp.) chili powder
  • 675 g (1 ½ lb) ground beef 
  • 375 mL (1 ½ cup) mild or spicy salsa
  • 4 large potatoes
  • 60 ml (4 tbsp) butter
  • 1 Météorite cheese (125 g or 4 oz), without the rind
  • 250 mL (1 cup) corn kernels 
  • 398 mL (14 oz) creamed corn
  • Salt and pepper


  1. Preheat oven to 190 ºC (375 ºF).
  2. In a large frying pan, heat the oil on medium heat. Add the onion and the chili powder and cook for 2 minutes. Add the ground beef, season with salt and pepper and keep cooking for 4 to 5 minutes, or until the beef is no longer pink. Add the salsa and stir. Pour the mixture into a 13 x 9 inch casserole dish. Cover with corn kernels and creamed corn.
  3. For the mashed potatoes, cook the potatoes (peeled and cut into large cubes) in a pot filled with boiling salted water. Cook for approximately 20 minutes, or until tender. Drain and transfer into a food processor with the butter. Mix until you obtain a smooth purée.
  4. Incorporate the cheese into the mashed potatoes and stir until the cheese is melted. Spread on top of the corn. Cook in oven for 30 minutes. Serve immediately.