Southwest-Style Shepherd's Pie Recipe
Southwest-Style Shepherd's Pie Recipe photo by Taste of Home
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Southwest-Style Shepherd's Pie Recipe

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I was born in Montreal and lived in New England and the Southwest, so I’ve merged these influences into recipes like this shepherd’s pie with turkey, corn and green chilies. —Lynn Price, Millville, Massachusetts
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings


  • 1-1/4 pounds lean ground turkey
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt, divided
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (4 ounces) chopped green chilies
  • 1 to 2 tablespoons chipotle hot pepper sauce, optional
  • 2-2/3 cups water
  • 2 tablespoons butter
  • 2 tablespoons half-and-half cream
  • 1/2 teaspoon pepper
  • 2 cups mashed potato flakes

Nutritional Facts

1 cup: 312 calories, 12g fat (5g saturated fat), 78mg cholesterol, 583mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.


  1. Preheat oven to 425°. In a large skillet, cook turkey, onion, garlic and 1/4 teaspoon salt over medium heat 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Stir in corn, green chilies and, if desired, pepper sauce. Transfer to a greased 8-in. square baking dish.
  2. Meanwhile, in a saucepan, bring water, butter, cream, pepper and remaining salt to a boil. Remove from heat. Stir in potato flakes. Spoon over turkey mixture, spreading to cover. Bake 25-30 minutes or until bubbly and potatoes are light brown. Yield: 6 servings.
Originally published as Southwest-Style Shepherd's Pie in Taste of Home December 2014, p33

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Jogeng09 User ID: 7370803 242775
Reviewed Jan. 28, 2016 Edited Mar. 3, 2016

"I liked the idea of this recipe, because we make shepherd's pie often, and I thought this was an interesting spin on my standard recipe. As I was mixing it, the texture seemed really unappealing, so I added a cup or so of whole kernel corn, which did help. It tasted OK but it was very soupy and somewhat bland, in need of some additional seasoning. I'll try it again, but I think I'll leave out the creamed corn altogether and just use the corn kernels, and I'll add something -- cumin? smoked paprika? chili powder? coriander? -- to bump up the flavor. And maybe a little cheese sauce or something to help bind it. (Of course, then it won't be the same recipe anymore!) I think it's worth playing around with, so thanks to Lynn Price for the inspiration."

browns19fan User ID: 919833 214949
Reviewed Dec. 15, 2014

"We really enjoyed this dish. A half-recipe fits a glass loaf pan perfectly and was just right for two generous servings. Will definitely make again!"

dublinlab User ID: 1682119 184331
Reviewed Nov. 11, 2014

"There can't be an easier dinner recipe out there. You can have everything handy in the pantry. I did substitute moose for Turkey. It was a little bit sweet but I'm sure that would make it more attractive to young children. You could use leftover mashed instead of instant. Very tasty and l think will be good leftover for lunch. Janet. FE"

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