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Southwest Shepherd’s Pie

This a wonderfully portioned dish which can be served alone or with a side salad and cornbread. It has a delicious flavor with spice!—Veronica Greco, Tampa, Florida
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    2 servings


  • 2 medium potatoes, peeled and cubed
  • 1/2 pound lean ground beef (90% lean)
  • 1/2 cup canned diced tomatoes
  • 1/3 cup medium salsa
  • 2 tablespoons canned chopped green chilies
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 cup shredded cheddar cheese, divided
  • 1 cup frozen corn
  • 2 tablespoons butter


  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
  • Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, green chilies and 1/4 teaspoon salt and pepper; heat through. Stir in 1/2 cup cheese. Transfer to a greased 4-cup baking dish; sprinkle with corn.
  • Drain potatoes and place in a large bowl. Mash potatoes with butter and remaining salt and pepper. Spread over top; sprinkle with remaining cheese.
  • Bake at 350° for 20-25 minutes or until bubbly.
Nutrition Facts
1 each: 694 calories, 36g fat (23g saturated fat), 146mg cholesterol, 1365mg sodium, 54g carbohydrate (7g sugars, 5g fiber), 40g protein.

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