Southwest Shepherd's Pie Recipe
Recipe type: Main Dish
Cuisine: American
Turn this St. Paddy's Day favorite into an everyday weeknight meal with great Southwest taco flavor. Use leftover mashed potatoes for an even faster way to get dinner on the table.
  • 2 pounds russet potatoes
  • 1 cup milk
  • 4 tablespoons butter
  • ¼ cup sour cream
  • salt and peper to taste
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 jalapeno, seeded and minced
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1 packet of your favorite taco seasoning
  • ½ cup vegetable or beef stock (water may be used)
  • 4 small tomatoes, diced (may use canned)
  • 1 cup of corn kernels
  • 1 cup cheddar cheese, grated
  • 2 green onions, diced (for garnish, optional)
  1. Peel potatoes and chop into 1 inch cubes. Place cubes in a large pot of cold water and bring to a boil. Reduce the heat and simmer until fork tender. Drain well.
  2. Whip or mash the potatoes and add the butter, sour cream and half of the milk. Drizzle in enough of the remaining milk to get a moist, creamy mashed potato but, feel free to leave some out so they don't become to runny.
  3. While the potatoes are boiling, add the oil to a large skillet and heat on medium high. Saute the onion and jalapeno until the onion is golden brown (about 2-4 minutes). Add the ground beef and saute until brown. Break up the beef into small pieces as it browns.
  4. When the beef is almost ready, add the garlic and combine well.
  5. Sprinkle the taco seasoning over the beef and add the water or stock. Bring to a boil and reduce the heat. Cook until the beef is tender and the liquid has reduced. Add the tomatoes and corn and saute until softened at this stage unless you have picky eaters.
  6. Tip for picky eaters: Spread the beef and onion mixture into a 10 inch pie plate,
  7. Return the pan to the heat. Add a touch of oil and lightly saute the corn and tomatoes pressing out the juices as they cook ( you may add the jalapenos to this mixture, as well). Pour the tomato and corn mixture over the beef and spread on only half of the pie. This way, your picky eaters will not have the corn or the tomatoes to worry about.
  8. Cover the pie with the creamy mashed potatoes and bake at 400 degrees for about 25 minutes or until the potatoes begin to brown.
  9. Just before removing the pie from the oven, sprinkle with grated cheese and melt the cheese.
  10. Let the pie cool slightly before serving. Garnish with green onions, if desired.
Recipe by Everyday Southwest at