Southwestern Style Shepherd’s Pie

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Southwestern Style Shepherd’s Pie

 

Shepherd's Pie

Well, I thought we were in full spring mode here in Texas but today was a yucky, windy, rainy day! On days like these I want comfort food and this Southwestern Style Shepherd’s Pie is just the ticket. You really can’t go wrong with meat and potatoes, right? I didn’t realize there were so many ways to make shepherd’s pie. I’m going to assume that this is Southwestern Style because of the extra spices and taco seasoning. But feel free to correct me if I’m wrong. Either way, it is a delicious dish that hit the spot!

Southwestern Style Shepherd's Pie

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Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Main
Servings 6

Ingredients
  

  • 2 pounds of russet potatoes
  • 1 cup of milk
  • 4 tablespoons of butter
  • 1/4 cup of sour cream
  • salt and pepper to taste
  • 2 tablespoons of vegetable oil
  • 1 medium onion chopped
  • 1 jalapeno seeds removed and minced
  • 1 pound of ground beef
  • 2 cloves of garlic minced
  • 1 packet of taco seasoning
  • 1/2 cup of vegetable or beef stock
  • 4 small tomatoes diced (I use a regular size can of diced tomatoes)
  • 1 cup of corn frozen or canned
  • 1 cup of shredded cheddar cheese optional
  • 2 green onions diced (optional)

Instructions
 

  • Preheat oven to 400 degrees F.
  • Wash, peel and cut the potatoes into 1 inch cubes. Put potatoes in a large pot and add water until potatoes are just covered. Bring to a boil, reduce the heat and simmer until potatoes are tender. Drain well.
  • Add the butter, sour cream and half of the milk. Using a hand mixer, whip the potatoes until smooth. Continue to add milk, little by little, until potatoes are creamy.
  • While the potatoes are cooking, add the oil to a large skillet and place on medium high heat. Saute the onion and jalapeno until onions are golden brown (2 to 4 minutes).
  • Add the ground beef, season with salt and pepper to taste and continue to cook until beef is browned. Just before the beef is done, add the minced garlic and mix well.
  • Sprinkle in the taco seasoning and add the beef stock. Bring to a boil, then reduce to a simmer. Continue to cook until the liquid is reduced.
  • Add the tomatoes and corn and saute until all vegetables are softened.
  • Spread the meat mixture into a 10 inch pie plate or a 2 quart baking dish. Top with the mashed potatoes and bake for 25 to 30 minutes or until the potatoes start to brown.
  • If you are topping with the cheese, add it just before you remove the pie from the oven to allow time for the cheese to melt.
  • Let the dish cool slightly before serving and top with green onions if desired.

Notes

You could also use instant potatoes to cut some of the prep time in this recipe.

Nutrition facts are provided as a courtesy.

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Enjoy!

 

 

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