Southwestern Shepherd’s Pie
Gluten Free Living – 2023
Shepherd’s Pie is probably one of my favorite meat entrees. I LOVE the stuff. I decided I wanted to try a Tex-Mex version so that’s why I whipped up Southwestern Shepherd’s Pie. Oh my! This fantastic entree includes several kinds of beans, Fiesta corn, tomatoes with green chilies, and even a little jalapeno pepper to jazz it up. I also use a lot of ground beef and Italian sausage so the pie is very meaty. The Cheesy Mashed Potato Topping sets everything off perfectly.
I know this recipe uses a LOT of ingredients, but it’s worth it. No kidding. I made it in the crockpot as well as making part of it in the oven. Either way works fine, although my preference would probably be to bake the entree in the oven and then add the Cheesy Mashed Potato Topping and bake it again. Regardless, this is one of the tastiest Shepherd’s Pie recipes I’ve ever made.
I used only one jalapeno, so while the main dish had a little heat, it’s not overpowering. Those who are used to a lot of heat would probably want to use two or three jalapeno peppers. Italian sausage also gives it a tiny kick. All in all, the combination of flavors is sumptuous and mouthwatering.
I got my idea for this tasty main dish from my Mixed Bean Chili recipe. After I made that a couple of times last year, I thought it would be a good base (with a few additions) for a Southwestern version of Shepherd’s Pie. I was right. The dish was phenomenal. I served it with a delectable Cheesy Mexican Cornbread. The two paired perfectly together.
This recipe makes a lot – probably 15 servings or so. I recommend it for company dinners or potlucks, although my husband and I managed to finish it off by eating the leftovers for lunches or dinners for about a week. We both loved it. You will too!
Southwestern Shepherd’s Pie is phenomenal in my opinion.
I made one version in the crockpot and another was baked in the oven.
Southwestern Shepherd’s Pie is marvelous served with fresh fruit and Cheesy Mexican Cornbread.
Seriously, we were drooling over every bite.
Here’s what I did.
I used these ingredients for the filling.
Crumble lean ground beef and Italian sausage into a large skillet. My skillet is 14-inches.
Break the meat down into small pieces with a hamburger chopper.
Chop the meat up into small pieces while browning. Drain grease if you need to.
Add diced green and red bell peppers, onions, cilantro, diced leeks, minced garlic and sliced jalapenos.
Stir to combine and continue sautéing until the veggies are tender–about 3-5 minutes.
Transfer mixture to a crockpot or to a large mixing bowl. Add diced tomatoes with green chiles, tomato paste, black beans, kidney beans, chili beans and Fiesta corn.
Add salt, pepper, paprika, chili powder, red pepper flakes and bay leaves.
Stir to combine.
CROCKPOT METHOD: Cover with lid. Cook on high heat about 90 minutes; stirring occasionally.
OVEN METHOD: Mix ingredients in a large bowl. Transfer to a large deep-dish 9×13″ glass baking dish (NOT A PYREX DISH WITH ONLY ONE OR TWO INCH SIDES). Bake at 350 degrees for about 30 minutes or until hot.
I used these ingredients for the Cheesy Mashed Potato Topping, plus water to boil the potatoes.
While beef mixture is cooking, prepare topping. Peel potatoes and slice in chunks. Bring to a boil, and boil until potatoes are completely tender. This will probably take about 15 minutes. Make sure potatoes are fork tender.
Drain potatoes in a colander in the sink.
Transfer cooked potatoes back to the stock pot or Dutch oven. Mash with a potato masher until smooth.
Add butter and salt and pepper.
Stir ingredients to combine.
Add 1 2/3 cups sharp cheddar cheese.
Stir cheese into ingredients to combine again.
FOR CROCKPOT METHOD: Spread Cheesy Mashed Potato Topping over Beef Filling.
FOR OVEN METHOD: Remove baking dish from oven. Spread Cheesy Mashed Potato Topping over top of baking dish.
FOR CROCKPOT METHOD: Sprinkle remaining 1 1/3 cups sharp cheddar cheese over top of Mashed Potatoes.
FOR OVEN METHOD: Sprinkle cheese over top of Mashed Potatoes as evenly as possible, spreading cheese to the edges of the dish.
FOR CROCKPOT METHOD: Sprinkle paprika very generously over top of Mashed Potatoes and Cheddar cheese. Cover with lid. Reduce heat to low. Cook an additional 15-20 minutes or until cheese melts. Garnish with chopped fresh cilantro before serving.
FOR OVEN METHOD: Sprinkle paprika very generously over top of Mashed Potatoes and Cheddar cheese. Bake an additional 10 minutes or so, until cheese melts. Sprinkle with chopped fresh cilantro for garnish before serving.
Here’s Southwestern Shepherd’s Pie in the crockpot.
Here’s Southwestern Shepherd’s Pie using the oven method.
Eat and enjoy!
The combination of flavors in this zesty, Tex-Mex casserole entree is spectacular. We loved every bite!
Cilantro adds delightful flavor.
Southwestern Shepherd’s Pie is wonderful served with Cheesy Mexican Cornbread.
Here’s the recipe.
SOUTHWESTERN SHEPHERD’S PIE
(My own concoction)
Southwestern Shepherd’s Pie
- 1 deep dish 9×13" glass baking dish not the typical pyrex clear baking dishes (those don't have deep enough sides)
- 1 large mixing bowl
- 1 wooden spoon
- 1 sharp knife to cut and pare vegetables
- 1 stock pot with lid
- 1 potato masher
- 1 colander
- measuring cups
- measuring spoons
- 1 14-inch skillet
- 1 crockpot if you don't wish to make this in the oven
- 1 spatula to serve
- 2 lbs. lean ground beef
- 1 lb. sweet Italian sausage
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 medium jalapeno pepper seeded and sliced
- 1 leek green top removed, washed thoroughly and diced
- 2 cloves garlic finely minced
- 29 oz. can diced tomatoes with green chiles (two 14.5-ounce cans)
- 6 oz. can tomato paste
- 15 oz. can Fiesta corn Mexicorn or Southwestern corn, undrained
- 15.25 oz. can black beans rinsed and drained
- 15.5 oz. can chili beans in chili sauce, undrained
- 15.5 oz. can dark red kidney beans rinsed and drained
- 1/2 cup fresh cilantro leaves
- 1 tsp. sea salt
- 1/3 tsp. ground black pepper
- 1/4 tsp. red pepper flakes
- 1/4 tsp. paprika
- 1 1/2 tsp. chili powder
- 2 bay leaves
CHEESY MASHED POTATO TOPPING:
- 4 lbs. Yukon gold potatoes boiled until tender
- 1/2 cup salted butter (1 stick)
- 1/2 cup half-and-half
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 3 cups sharp Cheddar cheese divided use
- 1 tsp. paprika
- 1 tsp. fresh cilantro chopped, for garnish
- Brown ground beef and Italian sausage in large saucepan over medium heat and cook until no longer pink.
- Use a hamburger chopper to break the meat up into tiny pieces while frying.
- Add onion, garlic, leek, red and green bell peppers, jalapeno pepper and about ½ cup fresh cilantro leaves.
- Cook about 5 minutes over medium heat.
- Transfer ingredients to a crock pot.
- Add remaining ingredients and stir well to combine.
- Cover with lid and cook on high about one-and-a-half hours, stirring occasionally.
- Remove bay leaves.
- Top with Cheesy Mashed Potato Topping.
- Reduce heat to low; cook an additional 20 minutes, or until cheese melts.
CHEESY MASHED POTATO TOPPING:
- Peel and boil potatoes until tender.
- Drain potatoes in a colander.
- Transfer potatoes from colander back to the Dutch oven used to cook them.
- Mash potatoes with a potato masher.
- Add butter, half and half, salt, pepper and 1 2/3 cups Cheddar cheese.
- Stir until well-combined.
- Spoon over top of beef mixture to the edges of the crockpot.
- Sprinkle remaining cheddar cheese over top.
- Then sprinkle the paprika as evenly as possible over top of the cheese and potatoes.
- Reduce heat to low.
- Cook an additional 20 minutes or until the potatoes are hot and cheese has melted over top.
- Sprinkle with diced cilantro as garnish over top.
© Can’t Stay Out of the Kitchen
Southwestern Shepherd’s Pie is savory and sumptuous.
This casserole is fantastic with Cheesy Mexican Cornbread. We gobbled up both in just a few minutes!
Whether you cook this in the crockpot or the oven, it turns out sensationally!
Southwestern Shepherd’s Pie is a great one-dish meal. It serves a lot so it’s great for company or potlucks. Add some Cheesy Mexican Cornbread and you’re good to go!