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Southwest-Style Shepherd’s Pie

I was born in Montreal and lived in New England and the Southwest, so I’ve merged these influences into recipes like this shepherd’s pie with turkey, corn and green chiles. —Lynn Price, Millville, Massachusetts
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 1-1/4 pounds lean ground turkey
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt, divided
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (4 ounces) chopped green chiles
  • 1 to 2 tablespoons chipotle hot pepper sauce, optional
  • 2-2/3 cups water
  • 2 tablespoons butter
  • 2 tablespoons half-and-half cream
  • 1/2 teaspoon pepper
  • 2 cups mashed potato flakes

Directions

  • Preheat oven to 425°. In a large skillet, cook turkey, onion, garlic and 1/4 teaspoon salt over medium heat 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Stir in corn, green chiles and, if desired, pepper sauce. Transfer to a greased 8-in. square baking dish.
  • Meanwhile, in a saucepan, bring water, butter, cream, pepper and remaining salt to a boil. Remove from heat. Stir in potato flakes. Spoon over turkey mixture, spreading to cover. Bake until bubbly and potatoes are light brown, 25-30 minutes.
  • Freeze Option: Thaw unbaked casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake at 425° as directed until a thermometer inserted in center reads 165°.
Nutrition Facts
1 cup: 312 calories, 12g fat (5g saturated fat), 78mg cholesterol, 583mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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