Main Dishes

Southwestern Shepherd’s Pie

Southwestern Shepherd’s Pie

Difficulty Easy
Serves 0
Prep Time 0
Cook Time 40 minutes
1 pound ground turkey, beef or pork
1 pound red potatoes
1 small bag of frozen peas
1 small bag of frozen corn
1 green pepper, chopped (optional)
1 red pepper, chopped (optional)
1 can of black beans (optional)
1 small yellow onion, chopped finely
1 tablespoon minced garlic
1 tablespoon olive oil
1/2 cup heavy whipping cream
1/2 cup chicken stock, divided
One packet of taco seasoning
Salt and pepper


If you are a vegetarian, just replace the protein with lentils and the chicken stock with vegetable stock. If you want it less spicy, just leave out the taco seasoning. Not a fan of corn or peas? Carrots and green beans work great with this recipe. Just have fun and don’t stress!

Recipe and photo courtesy of Kelly, Thrifty Jinxy


  1. In a medium pot, add potatoes and cover with water, bring to a boil and them simmer for 20 minutes, or until fork tender. Drain and return to pot. Add cream, salt and pepper to taste and 1/4 cup chicken stock. Mash to preferred consistency.
  2. n a large skillet or dutch oven, heat olive oil. Add onion and garlic. Cook until translucent. Add ground protein. Cook thoroughly. Reduce heat.
  3. dd remaining chicken stock and taco seasoning. Next, add peas, carrots and black beans and peppers. Cook until frozen vegetables are tender. Remove from heat.
  4. Grease a 9x12 casserole dish. Add meat/vegetable mixture. Top with potatoes. Cover with foil. Keep refrigerated until ready to serve.
  5. Preheat oven to 350. Place casserole in oven and bake for 20 minutes, or until potatoes begin to brown. Serve immediately.