Southwestern Shepherd’s Pie
This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! —Suzette Jury, Keene, California
Ingredients
- 3 pounds ground beef
- 1 cup chopped onion
- 2 cans (10 ounces each) enchilada sauce
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2-1/2 cups water
- 2 cups whole milk
- 1/3 cup butter, cubed
- 1 teaspoon salt
- 4 cups mashed potato flakes
- 2 cans (4 ounces each) chopped green chiles, undrained
- 2 cups shredded Mexican cheese blend, divided
- 2 cans (11 ounces each) Mexicorn, drained
- 2/3 cup chopped green onions
- Paprika
Reviews
I prepared this recipe tonight for my family. It was a hit all around. This southwestern shepherds pie is absolutely fabulous! I mixed red and green enchilada sauce as my family likes it better than all red sauce. Otherwise I made no alterations. Try it! You will not be disappointed.
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Hi Jenn - your enchilada sauce idea is great but what is in it? I had to laugh when I saw 2 cups of cups (i've made that kind of typo...) And what kind of frozen peppers? Do you just blend ingredients together? Help please.
This has been a family favorite for awhile. I now make my own enchilada sauce. Use 2 cups of cups with 1/2 cup frozen peppers (I always keep on hand.) Lastly, an Idaho girl can't use instant potatoes and is the equivalent of 8-12 medium mashed potatoes.
This recipe is such a winner and is now in the files as a family "fav" I use instant mashed potatoes to reduce prep time and it hasn't affected in the least the kudos received when I serve this....yummy!
It was wonderful.... it was pretty spicy, so I would just delete the abodo chili peppers... then it would be just fine....
I have to admit, I was a little hesitant on the flavors of this one, but it was delicious. Everyone in the family enjoyed it and I love that I have an extra in the freezer for a busy day. I am definately going to try the suggestion of the cornbread topping for next time.
Made this recipe many times. Love it, but I use a cornbread topping instead of Potatoes. The taste goes better and the cornbread soaks up some of the heat of the peppers.
Surprisingly so good! I took a frozen one to a family member who had just had a baby and her fam loved as well.
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