Shepherd’s Pie is an easy, weeknight dinner that’s great for when the weather turns cool and crisp. I added a southwest twist to this classic dish that your family will love!
Disclosure: This Southwest Shepherd’s Pie recipe includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter! See the rest of Food Folks and Fun’s disclosure policy here.
This Southwest Shepherd’s pie has quickly become one my family’s favorite dinners. It’s completely delicious, easy to make, and tastes even better the second day! Right now, I need weeknight dinner prep to be under 30 minutes. I ended up microwaving the potatoes, and then making mashed potatoes from the scooped out potato flesh. Consequently, this enabled me make the mashed potatoes portion of the Shepherd’s Pie recipe in just 10 minutes! If you have leftover mashed potatoes then you’ll be able to make this recipe even quicker!
Cook’s Note – Southwest Shepherd’s Pie:
- I used Birds Eye Southwest frozen vegetable blend in this recipe. If you can’t find this blend in your grocery store, then use 1 cup frozen corn, 1/2 cup drained black beans, 1 small red bell pepper, and 1 small poblano chile.
- I only serve this shepherd’s pie with cornbread because they go together SO well! Check out my classic cornbread and cheesy green chile cornbread recipes.
- Leftover Shepherd’s Pie can be covered and chilled for up to 5 days.
Cook’s Tools – Southwest Shepherd’s Pie:
- deep dish pie plate
- potato scrubber (it’s not necessary, but I find that it definitely make scrubbing potatoes a lot quicker!)
- potato masher
- large skillet
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- MASHED POTATOES:
- 4 large russet potatoes scrubbed clean
- ½ cup milk plus more as needed
- 2 Tablespoons butter
- 1 cup shredded Mexican cheese
- salt and pepper to taste
- 1 Tablespoon olive oil
- 1 medium onion small diced
- 2 large garlic cloves minced
- 16 ounces ground beef
- 2 Tablespoons all-purpose flour
- 14 oz bag frozen southwest vegetable bend corn, black beans, poblano chiles, red peppers, roasted onions, thawed
- 2 cups beef broth
- ½ cup water
- 3 Tablespoons taco seasoning
- salt and pepper to taste
- Fresh chopped cilantro
- PREP OVEN AND DISH: Move oven rack to middle position and preheat to 400 degrees F. Lightly spray 9-inch deep-dish pie plate with nonstick cooking spray; set aside.
- MAKE MASHED POTATOES: Using a fork, prick each potato about 5-10 times. Place potatoes in microwave, and cook on high for 5 minutes. Turn potatoes over and cook for another 5 minutes. Cut into largest potato with knife to check for doneness.
- Cut potatoes in half, and cool for 5 minutes. Scoop out potatoes into large bowl, discarding skins. Add milk, butter, cheese, and salt and pepper to taste. Mash with potato masher until smooth, adding more milk as needed.
- MAKE FILLING: While potatoes cook and cool, add 1 tablespoon oil to large skillet over medium-high heat. Add onion and garlic and sauté until softened and fragrant, about 2 minutes. Add ground beef and cook, breaking into chunks with back of wooden spoon. Continue to cook until browned and cooked through, about 5-6 minutes.
- Sprinkle flour over meat mixture and stir until you don’t see any flour pockets. Add southwest vegetable blend, broth, water, and taco seasoning and bring to simmer. Continue to cook, while stirring often, until mixture is thickened and glossy, about 2-3 minutes. Season with salt and pepper to taste.
- ASSEMBLE SHEPHERD’S PIE & BAKE: Pour meat and vegetable mixture into prepared pie dish, and then cover with mashed potatoes. Use fork to make decorative little peaks with potatoes (optional). Bake 10-15 minutes, or until mashed potatoes start to brown on peaks.
- FOR SERVING: Cool shepherd’s pie on wire rack for 5 minutes before serving. Garnish with cilantro and serve.
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