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Southwestern Shepherd’s Pie

This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! —Suzette Jury, Keene, California
  • Total Time
    Prep: 35 min. Bake: 25 min.
  • Makes
    2 casseroles (7 servings each)


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


  • 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 chiles and 1/2 cup cheese.
  • Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 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.

  • Freeze option: Thaw casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
  • Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika.
Nutrition Facts
1 cup: 399 calories, 20g fat (11g saturated fat), 77mg cholesterol, 973mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 26g protein.

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  • Sherrie
    Feb 22, 2020

    I prepared this recipe tonight for my family. It was a hit all around. This southwestern shepherds pie is absolutely fabulous! I mixed red and green enchilada sauce as my family likes it better than all red sauce. Otherwise I made no alterations. Try it! You will not be disappointed.

  • ksandjs1
    Mar 20, 2019

    No comment left

  • Ann
    Feb 22, 2019

    Hi Jenn - your enchilada sauce idea is great but what is in it? I had to laugh when I saw 2 cups of cups (i've made that kind of typo...) And what kind of frozen peppers? Do you just blend ingredients together? Help please.

  • Jenn
    Feb 8, 2019

    This has been a family favorite for awhile. I now make my own enchilada sauce. Use 2 cups of cups with 1/2 cup frozen peppers (I always keep on hand.) Lastly, an Idaho girl can't use instant potatoes and is the equivalent of 8-12 medium mashed potatoes.

  • llheath
    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!

  • IloveSmokey
    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....

  • shecooksalot
    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.

  • cedg
    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.

  • scrapo
    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.

  • bsaltysiak
    Dec 31, 2010

    No comment left