Smoky Southwestern Shepherds Pie Recipes

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SOUTHWESTERN SHEPHERD'S PIE



Southwestern Shepherd's Pie image

Clipped from a newspaper food section, but I don't remember which one anymore. The sweet potato topping caught my eye, and I thought it might be good to make. Posted here so I wouldn't lose the recipe.

Provided by Kathy

Categories     Savory Pies

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 tablespoon minced garlic
1 tablespoon chopped green jalapeno pepper
1 lb 90% lean ground beef
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
salt
black pepper
2 cups chopped tomatoes
1/2 cup cooked corn
1/2 cup black beans, rinsed
1/4 cup chopped fresh cilantro
1 1/2 lbs sweet potatoes, peeled and cut into chunks
2 tablespoons butter
1/2 cup milk
fresh cilantro, to garnish

Steps:

  • Preheat oven to 400°F.
  • In a large frying pan, heat oil (medium heat). Add onion and bell pepper and saute for 10 minutes. Add garlic and jalapeno, cook for 2 minutes. Increase the heat to medium-high and add the ground beef, cook for about 5 minutes.
  • Add tomato paste, chili powder, cumin, cinnamon, salt, and pepper. Cook for 2 minutes.
  • Stir in chopped tomatoes and simmer 15 minutes to reduce liquid.
  • Mix in corn, beans and cilantro.
  • Spoon mixture into a 9 x 9 ovenproof baking dish.
  • Put sweet potatoes in a pot and cover with water. Bring to a boil, turn heat down to simmer and cook 30 minutes. Drain, then mash with butter and milk.
  • Spread mashed potatoes over meat mixture.
  • Bake 30 minutes.
  • Garnish with cilantro.

Nutrition Facts : Calories 379.1, Fat 17.4, SaturatedFat 6.7, Cholesterol 62.2, Sodium 204.7, Carbohydrate 36.5, Fiber 7, Sugar 8.4, Protein 20.6

SOUTHWESTERN SHEPHERD'S PIE



Southwestern Shepherd's Pie image

Make and share this Southwestern Shepherd's Pie recipe from Food.com.

Provided by Tarteausucre

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 21

1 medium pie crust
1/2 lb French style green bean
2 tablespoons olive oil
1 medium onion, Chopped
3 garlic cloves, Chopped
1 medium bell pepper, Chopped
2 medium carrots, Chopped
1/2 teaspoon red pepper flakes
1 (14 ounce) can tomatoes, Chopped
1 tablespoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1 medium zucchini, Chopped
2 cups chicken or 2 cups turkey, Cooked and Chopped
3 medium potatoes, Peeled and Chopped
2 tablespoons butter
1 medium bell pepper, Chopped
1 medium jalapeno, Chopped
1/3 cup milk
1/2 teaspoon salt

Steps:

  • Line a pie plate with the pie crust and bake in a 400 degree oven until browned about 10-12 minutes.
  • Saute onion, garlic, bell pepper, carrots and red pepper flakes in oil for 5 minutes. Add tomatoes, chili powder, oregano, cumin, slat and zucchini. Simmer for 5 minutes. Add green beans and poultry. Simmer for 5 minutes.
  • Saute bell pepper and jalapeno in butter for 10 minutes. Add milk and warm through. Remove from heat.
  • Add potatoes to the jalapeno mixture and mash well. Season with salt. Spoon the poultry mixture into the pie crust and layer the potatoes over the top.
  • Place under the broiler until the potatoes are browned.

Nutrition Facts : Calories 224.3, Fat 9.6, SaturatedFat 3.5, Cholesterol 12.1, Sodium 556.3, Carbohydrate 32.5, Fiber 6.7, Sugar 6.5, Protein 5.2

SOUTHWESTERN SHEPHERD'S PIE



Southwestern Shepherd's Pie image

Provided by Sheila Lukins

Categories     Onion     Tomato     Dinner     Casserole/Gratin     Ground Beef     Corn     Bell Pepper     Sweet Potato/Yam     Fall     Jalapeño     Parade     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 tablespoon minced garlic
1 tablespoon chopped green jalapeño
1 pound ground beef
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
2 cups tomatoes, chopped
1/2 cup cooked corn
1/2 cup black beans, rinsed
1/4 cup chopped cilantro
1 1/2 pounds sweet potatoes, peeled and cut in chunks
2 tablespoons butter
1/2 cup milk

Steps:

  • 1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.
  • 2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9x9-inch baking dish.
  • 3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400°F oven until brown, 30 minutes. Garnish with more cilantro.

SMOKY TURKEY SHEPHERD'S PIE



Smoky Turkey Shepherd's Pie image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

3 large Idaho potatoes, peeled and cubed
Coarse salt
2 tablespoons EVOO - extra-virgin olive oil - 2 turns of the pan
1/4 pound smoky bacon or turkey bacon, chopped
1 1/3 pound ground turkey breast
1 tablespoon smoked paprika, available in small cans on spice aisle of market
(You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)\
Coarse black pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme leaves
1 medium onion, chopped
2 carrots, peeled and diced
3 ribs celery from the heart, chopped
1 small red bell pepper, seeded and chopped
2 cups frozen peas
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream, divided
3 tablespoons butter
1 large egg, beaten
10 to 12 blades fresh chives, chopped or snipped

Steps:

  • Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.
  • Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper, and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.
  • Preheat your broiler to high.
  • When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.
  • Pour turkey mixture into a medium flameproof casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.

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