In a large frying pan, fry beef, pepper, onion, taco seasoning, cumin and salt until beef is browned and vegetables are tender. Adjust seasonings to taste.
Stir in corn and salsa. Pour into a 2.5qt casserole dish and set aside.
Boil potatoes until tender, about 10-15 minutes depending on the size of your dice. Mash with milk, butter, and salt. Spread on top of beef mixture in casserole dish.
Top with shredded cheese and cover with a lid or tin foil. Bake 20-25 minutes until heated through. Top with cheese and return to the oven until cheese is melted.
Notes
Making ahead of time:
To make ahead of time, prepare as directed up until baking. Instead, cover with plastic wrap or a lid and refrigerate for up to 24 hours. When you’re ready to serve, bake as directed, adding about 10-15 minutes to the cook time to ensure that it cooks all the way through.
Leftovers:
Leftover shepherd’s pie will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw in the fridge (if frozen), then microwave, warm on the stove, or cover with foil and bake at 350ºF until heated through.
Variations:
Spice it up. If you’re a fan of spice, add in a handful of diced jalapeño for a kick of heat.
Add more veggies. I just use red pepper and onion, but you can add in any color pepper, mushrooms, zucchini, etc.