Southwestern Shepherd's Pie Recipe
Southwestern Shepherd's Pie Recipe photo by Taste of Home

Southwestern Shepherd's Pie Recipe

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This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! Suzette Jury - Keene, CA
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES:14 servings
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES: 14 servings


  • 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

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.


  1. 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.
  2. 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.
  3. Transfer meat mixture to two greased 11x7-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.
  4. Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika.
  5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
  6. 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).
Originally published as Southwestern Shepherd's Pie in Simple & Delicious November/December 2009, p15

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Reviewed May. 2, 2013

"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 Feb. 14, 2013

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

Reviewed Jan. 9, 2012

"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 Sep. 7, 2011

"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 Mar. 9, 2011

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

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