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