4.6 from 99 votes
Mexican Shepherd’s Pie – Shepherd’s Pie Recipe
Mexican Shepherd's Pie is a delicious one pan version of a classic comfort dish, livened up with chili and corn.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 242 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
- 1-½ pounds potatoes peeled, cut into quarters
- 2 tablespoon olive oil
- 1 small onion diced
- 1 clove garlic minced or pressed
- 1 lb lean ground turkey
- 2 sweet bell peppers preferably two different colours, I like red and orange diced
- 1 50 gr can chopped mild green chilies
- 2 tablespoon chili powder
- 2 teaspoon cumin
- Juice of one lime
- 2 tablespoon cilantro leaves dried, or ¼ cup chopped fresh
- ½ cup frozen corn kernels
- ¼ cup light cream cheese
- ½ cup grated sharp cheddar cheese
- 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
Cup of Yum
Notes
- An oven-safe skillet like a cast iron pan will take the dish from stovetop to oven in just one pan, but you can also transfer the cooked turkey mixture to a 9x9 baking dish for the oven.
- You can make this recipe up to a day ahead of time and store it in the fridge until you're ready to bake it. Just allow it to cool completely, then cover with foil before putting it in the fridge. Alternatively, you can make the two components (potatoes and filling) and keep them separate until it's time to bake.
- To reheat, put it, still covered in foil, in a 350° oven for about 30 minutes, until heated through.
- To Freeze a cooked shepherd's pie, allow it to cool completely before transferring it to an airtight freezer container. Freeze up to 2 months. Cook from frozen, covered in foil, at 350° for one hour, or until heated through.
Nutrition Information
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
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1435IU
(29%)
Vitamin C
57.8mg
(64%)
Calcium
93mg
(9%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 242
% 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.