Southwest-Style Shepherd’s Pie

Name: Southwest-Style Shepherd's Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.

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.

Originally published as Quick Southwest Shepards Pie in Taste of Home December 2014

Reviews

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Average Rating:

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