Mexican Shepherd’s Pie is a classic shepherd’s pie with a Mexican twist. It’s an easy weeknight meal that the whole family will love and just may become a permanent part of your standby dinner rotation.
Why You’re Going To Love This Recipe
Shepherd’s Pie is a classic comfort dish and this Mexican-inspired version livens up that classic in a delicious way.
This recipe is a perfect way to use up leftover mashed potatoes.
Mexican shepherd’s pie is very easy to make, especially if you have those leftover mashed potatoes.
Finally, if you do have leftover mashed potatoes, this is a simple, one-pan meal, making cleanup a breeze.
Here’s What You Need To Make It
A starchy potato, like a russet is the best potato for mashing. The starch gives the mashed potato a creamy texture. However, you can also use Yukon Gold or any other variety. Here’s is a guide to all the different potato varieties: A Guide To Every Type of Potato.
I use a smallish onion, which, when diced, should yield half to three-quarters of a cup.
Lean Ground Turkey
Lean ground turkey is ground turkey breast and has fewer calories and less fat than regular ground turkey. You also can use regular ground turkey, ground beef, pork, or chicken.
Although you can certainly use green peppers, I like to use the more colourful yellow, orange, and red ones for their higher nutritional values, and appearance.
Canned green chilies are usually Anaheim chilies and they are mild, without a lot of heat. You can use a hotter chili, such as jalapeno, if you prefer.
Frozen, canned, or fresh corn kernels would all work equally well in this recipe.
Sharp cheddar is my choice, but a milder cheddar will still be just as good, and Monterey Jack works well, too
Tips For Success
Try making extra mashed potatoes for another meal so that you have them to make Mexican shepherd’s pie the next day.
Use light cream cheese, instead of butter and milk in mashed potatoes. If you use light cream cheese, you get about half the fat and calories that you get with butter and milk. And the cream cheese makes the potatoes taste incredibly rich and creamy.
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 baking dish for the oven.
Make It Ahead
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.
What to Serve with Mexican Shepherd’s Pie
Mexican Shepherd’s Pie – Shepherd’s Pie Recipe
- 1-1/2 pounds potatoes peeled, cut into quarters
- 2 tbsp 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 tbsp chili powder
- 2 tsp cumin
- Juice of one lime
- 2 tbsp cilantro leaves dried, or ¼ cup chopped fresh
- ½ cup frozen corn kernels
- ¼ cup light cream cheese
- 1/2 cup grated sharp cheddar cheese
- 1 egg beaten
- 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