Mexican Shepherd’s Pie – Shepherd’s Pie Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
242 kcal
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Course
Main Course
Mexican Shepherd’s Pie – Shepherd’s Pie Recipe
Description
Mexican Shepherd’s Pie features a ground turkey mixture cooked with diced onions, garlic, sweet bell peppers, canned mild green chilies, corn kernels, and warm spices such as chili powder and cumin. The potato topping is made by boiling quartered potatoes, mashing them with cream cheese, and stirring in sharp cheddar cheese for richness. The assembled dish is baked until the mashed potato layer is golden with a slightly crisp surface and the filling is hot and bubbly. The lime juice and cilantro provide freshness to balance the spices.
The dish is baked in an oven-safe skillet or transferred to a baking dish, offering versatility in preparation. It works well as a comforting main course for dinner and can be served straight from the oven while hot.
For convenience, the components can be made ahead and refrigerated separately or combined and chilled before baking. Leftovers reheat well in a covered dish in a 350°F oven. The pie can also be frozen for up to two months when cooled and stored in an airtight container, then baked from frozen, covered, until warm.
Ingredients
- 1-½ pounds potato peeled, cut into quarters
- 2 tablespoon olive oil
- 1 onion diced, small
- 1 clove garlic minced or pressed
- 1 lb ground turkey lean
- 2 bell pepper preferably two different colours, I like red and orange diced, sweet variety
- 1 50 gr green chili canned, chopped, mild
- 2 tablespoon chili powder
- 2 teaspoon cumin
- lime juice juice of one lime
- 2 tablespoon cilantro dried, or ¼ cup chopped fresh, leaves
- ½ cup corn kernels frozen
- ¼ cup cream cheese light
- ½ cup cheddar cheese grated sharp
- 1 egg beaten
Instructions
- Peel, quarter and boil potatoes in a large pot of salted water.
- While potatoes are cooking, heat an oven safe 10" skillet over medium high and add olive oil. When oil is hot, add onion and garlic, sauteing for about 5 minutes or until onions are soft.
- Add ground turkey to the skillet, and continue cooking, breaking up the ground turkey with a spoon, until turkey is cooked through.
- Add peppers, corn, chiles, chili powder, cilantro, cumin and lime juice. Continue cooking for about 5 minutes or until peppers are slightly softened.
- Heat oven to 350°
- Drain potatoes, and mash with cream cheese. Stir grated cheddar into mashed potatoes
- Spread potatoes on top of ground turkey mixture. Brush top with beaten egg
- Bake in pre-heated oven for about 45 minutes, or until potatoes are golden and filling is bubbling.
- Serve hot
Notes
- Use an oven-safe skillet to cook and bake in the same pan, or transfer the filling to a 9x9 baking dish before topping and baking.
- The pie can be assembled up to one day ahead; store covered in the refrigerator if made early.
- To reheat leftovers, cover with foil and bake at 350°F until heated through, about 30 minutes.
- For freezing, cool completely, place in an airtight container, freeze up to 2 months, and bake from frozen at 350°F covered for about one hour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 242kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 23g | 46% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 215mg | 9% |
| Potassium | 562mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1435IU | 29% |
| Vitamin C | 57.8mg | 64% |
| Calcium | 93mg | 9% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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