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Southwest-Style Shepherd’s Pie

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 chiles. —Lynn Price, Millville, Massachusetts
  • 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 chiles
  • 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


  • 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 chiles and, if desired, pepper sauce. Transfer to a greased 8-in. square baking dish.
  • 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 until bubbly and potatoes are light brown, 25-30 minutes.
  • Freeze Option: Thaw unbaked casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake at 425° as directed until a thermometer inserted in center reads 165°.
Nutrition 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.

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  • lisaann46
    Jul 16, 2019

    I and my husband thought this was very god. Made as is and put homemade mashed potatoes on top . Will make again

  • Jogeng09
    Jan 28, 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
    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
    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