Southwest Shepherd's Pie Recipe

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

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This a wonderfully portioned dish which can be served alone or with a side salad and cornbread. It has a delicious flavor with spice!—Veronica Greco, Tampa, Florida
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 medium potatoes, peeled and cubed
  • 1/2 pound lean ground beef (90% lean)
  • 1/2 cup canned diced tomatoes
  • 1/3 cup medium salsa
  • 2 tablespoons canned chopped green chilies
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 cup frozen corn
  • 2 tablespoons butter

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, green chilies and 1/4 teaspoon salt and pepper; heat through. Stir in 1/2 cup cheese. Transfer to a greased 4-cup baking dish; sprinkle with corn.
Drain potatoes and place in a large bowl. Mash potatoes with butter and remaining salt and pepper. Spread over top; sprinkle with remaining cheese.
Bake at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
Originally published as Southwestern Shepherd's Pie in Reminisce Extra May 2009, p52

Nutritional Facts

1 each: 694 calories, 36g fat (23g saturated fat), 146mg cholesterol, 1365mg sodium, 54g carbohydrate (7g sugars, 5g fiber), 40g protein.

  • 2 medium potatoes, peeled and cubed
  • 1/2 pound lean ground beef (90% lean)
  • 1/2 cup canned diced tomatoes
  • 1/3 cup medium salsa
  • 2 tablespoons canned chopped green chilies
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 cup frozen corn
  • 2 tablespoons butter
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
  2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, green chilies and 1/4 teaspoon salt and pepper; heat through. Stir in 1/2 cup cheese. Transfer to a greased 4-cup baking dish; sprinkle with corn.
  3. Drain potatoes and place in a large bowl. Mash potatoes with butter and remaining salt and pepper. Spread over top; sprinkle with remaining cheese.
  4. Bake at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
Originally published as Southwestern Shepherd's Pie in Reminisce Extra May 2009, p52

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