Mexican Shepherd’s Pie is a classic with a twist. Shepherd’s Pie is one of those comfort foods that everyone loves. A simple ground meat dish all topped with mashed potatoes. It’s a total comfort dish in a pan.
Shepherd’s Pie In a Skillet
This simple Shepherd’s pie has a (very un-authentic) Mexican twist via the green chiles, chili powder, cumin, peppers, and corn. It was a favorite dish for my kids growing up, and I used to make it frequently. I love it because it gives the dish a little more flavour, and just a tiny bit of heat.
I lightened up this dish by using lean ground turkey, but you can use lean ground chicken, beef, or any other ground meat. And, If you have leftover mashed potatoes, this is an extra easy mealtime fix.
Cream Cheese: My Mashed Potato Secret
I use light cream cheese, not butter and milk in mashed potatoes. This is seriously a great hack, so you’re welcome. Everyone that eats my mashed potatoes always wants to know why they are so good. Light cream cheese is why. If you use light cream cheese, you get about half the fat and calories that you get with butter and milk .But the cream cheese makes the potatoes incredibly rich and creamy. The mashed potato colour also stays beautifully white.
Sharp cheddar cheese, stirred in with the potatoes are extra yummy, but you can use mozzarella, or Monterrey jack,or whatever cheese that you like. If you are craving more cheesy comfort dishes, check out Easy Stove Top Mac & Cheese, or Chipotle Chicken Enchiladas.
I love to cook with my cast iron skillet and used it here so the Shepherd’s pie can start on the stove top and finish in the oven. If you prefer, transfer the turkey mixture to a baking dish before topping with potato mixture.
How to Make Mexican Shepherd’s Pie
Mexican Shepherd’s Pie – Shepherd’s Pie Recipe
Ingredients
- 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
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
Nutrition
Mexican Shepherd’s Pie
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1/4 cup of chili powder?
Hi Cheryl, thank you for questioning this. The chili powder that we buy in Canada has zero heat, just mild chili, paprika, cumin, garlic, and other spices. I know that in other parts of the world it means something different, so this is a good reminder to me to re work some recipes that contain chili powder. Please use less, to taste, of your chili powder for this recipe! Sorry for any confusion.