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Southwestern Shepherd's Pie Recipe

Southwestern Shepherd's Pie Recipe photo by Taste of Home

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This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! Suzette Jury - Keene, CA

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Southwestern Shepherd's Pie Recipe

Prep: 35 min. Bake: 25 min.

Yield: 14 Servings

35 25 60

Ingredients

3 pounds ground beef
1 cup chopped onion
2 cans (10 ounces each) enchilada sauce
2 tablespoons all-purpose flour
2 teaspoons chopped chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
2-1/2 cups water
2 cups milk
1/3 cup butter, cubed
1 teaspoon salt
4 cups mashed potato flakes
2 cans (4 ounces each) chopped green chilies, undrained
2 cups (8 ounces) shredded Mexican cheese blend, divided
2 cans (11 ounces each) Mexicorn, drained
2/3 cup chopped green onions
Paprika

Directions

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chilies and 1/2 cup cheese.
Transfer meat mixture to two greased 11-in. x 7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
Cover and bake at 375° for 20 minutes. Uncover and bake 15-20 minutes longer or until bubbly. Sprinkle with paprika. Yield: 2 casseroles (7 servings each).

Nutritional Facts 1 cup equals 399 calories, 20 g fat (11 g saturated fat), 77 mg cholesterol, 973 mg sodium, 32 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Southwestern Shepherd's Pie in Simple & Delicious November/December 2009, p15

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Reviews for Southwestern Shepherd's Pie

Southwestern Shepherd's Pie

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Reviewed on May. 02, 2013 by llheath

This recipe is such a winner and is now in the files as a family "fav" I use instant mashed potatoes to reduce prep time and it hasn't affected in the least the kudos received when I serve this....yummy!

Reviewed on Feb. 14, 2013 by IloveSmokey

It was wonderful.... it was pretty spicy, so I would just delete the abodo chili peppers... then it would be just fine....

Reviewed on Jan. 09, 2012 by shecooksalot

I have to admit, I was a little hesitant on the flavors of this one, but it was delicious. Everyone in the family enjoyed it and I love that I have an extra in the freezer for a busy day. I am definately going to try the suggestion of the cornbread topping for next time.

Reviewed on Sep. 07, 2011 by cedg

Made this recipe many times. Love it, but I use a cornbread topping instead of Potatoes. The taste goes better and the cornbread soaks up some of the heat of the peppers.

Reviewed on Mar. 09, 2011 by scrapo

Surprisingly so good! I took a frozen one to a family member who had just had a baby and her fam loved as well.

Reviewed on Sep. 17, 2010 by mcross417

I am looking for recipes to freeze for my son to take to college. I think he will love this one.

Reviewed on Aug. 16, 2010 by valanddansmith

This was very good... I only used one can of chilies and one teaspoon of the chipotle pepper for fear it would be too hot for my kids, and I used an extra cup of cheese cause we like things extra cheesy! So excited to have the extra casserole in the freezer - I don't get to do that very often because I don't have an extra freezer so there's never enough room. Thanks!

Reviewed on May. 14, 2010 by ezondii

Wouldn't change one thing, a yummy family pleasing favorite that freezes nicely!