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!
Course Main Course
Cuisine southwest
Keyword comfort food
Prep Time 7 minutesminutes
Cook Time 23 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Calories 506kcal
Author Jillian - a Food, Folks and Fun original!
Ingredients
MASHED POTATOES:
4large russet potatoesscrubbed clean
½cupmilkplus more as needed
2Tablespoonsbutter
1cupshredded Mexican cheese
salt and pepper to taste
FILLING:
1Tablespoonolive oil
1medium onionsmall diced
2large garlic clovesminced
16ouncesground beef
2Tablespoonsall-purpose flour
14ozbag frozen southwest vegetable bendcorn, black beans, poblano chiles, red peppers, roasted onions, thawed
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.