Southwestern Shepherd's Pie Recipe

5 8 12
Southwestern Shepherd's Pie Recipe
Southwestern Shepherd's Pie Recipe photo by Taste of Home
Publisher Photo

Southwestern Shepherd's Pie Recipe

Read Reviews
5 8 12
Publisher Photo
This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! —Suzette Jury, Keene, California
MAKES:
14 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

Ingredients

  • 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 whole 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 shredded Mexican cheese blend, divided
  • 2 cans (11 ounces each) Mexicorn, drained
  • 2/3 cup chopped green onions
  • Paprika

Directions

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.
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.
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.
Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
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

Nutritional Facts

1 cup: 399 calories, 20g fat (11g saturated fat), 77mg cholesterol, 973mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 26g protein.

  • 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 whole 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 shredded Mexican cheese blend, divided
  • 2 cans (11 ounces each) Mexicorn, drained
  • 2/3 cup chopped green onions
  • Paprika
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSouthwestern Shepherd's Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
llheath User ID: 6590379 108728
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!"

MY REVIEW
IloveSmokey User ID: 7135008 176036
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...."

MY REVIEW
shecooksalot User ID: 5888460 96111
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."

MY REVIEW
cedg User ID: 5948816 176131
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."

MY REVIEW
scrapo User ID: 2908723 117011
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."

MY REVIEW
mcross417 User ID: 2490031 164704
Reviewed Sep. 17, 2010

"I am looking for recipes to freeze for my son to take to college. I think he will love this one."

MY REVIEW
valanddansmith User ID: 988113 159391
Reviewed Aug. 16, 2010

"This was very good... I only used one can of chilies and one teaspoon of the chipotle pepper for fear it would be too hot for my kids, and I used an extra cup of cheese cause we like things extra cheesy! So excited to have the extra casserole in the freezer - I don't get to do that very often because I don't have an extra freezer so there's never enough room. Thanks!"

MY REVIEW
ezondii User ID: 1189790 107930
Reviewed May. 14, 2010

"Wouldn't change one thing, a yummy family pleasing favorite that freezes nicely!"

Loading Image