Mexican Shepherd’s Pie – Shepherd’s Pie Recipe

Mexican Shepherd's Pie

Mexican Shepherd's Pie is a classic with a twist. Shepherd's Pie is one of those comfort foods that everyone loves, right?  A simple ground meat dish all topped with mashed potatoes. It's a total comfort dish in a pan.

Mexican Shepherd's Pie
Mexican Shepherd's Pie

This simple Shepherd's pie has a (very un-authentic) Mexican twist via the green chiles, chili powder, cumin, peppers, and corn. It was a favorite dish for my kids growing up, and I used to make it frequently. I love it because it gives the dish a little more flavour, and yes, a tiny bit of heat.

I lightened up this dish by using lean ground turkey, but you can use lean ground chicken, beef, or any other ground meat. And, If you have leftover mashed potatoes, this is an extra easy mealtime fix.

I use light cream cheese, not butter and milk in mashed  potatoes. This is seriously a great hack, so you're welcome. Everyone that eats my mashed potatoes always wants to know why they are so good. Light cream cheese is why. If you use light cream cheese, you get about half the fat and calories that you get with butter and milk .But the cream cheese makes the potatoes incredibly rich and creamy. The mashed potato colour also stays beautifully white.

Sharp cheddar cheese, stirred in with the potatoes are extra yummy, but you can use mozzarella, or Monterrey jack,or whatever cheese that you like. If you are craving more cheesy comfort dishes, check out Easy Stove Top Mac & Cheese, or Chipotle Chicken Enchiladas.

I love my cast iron skillet and used it here so the Shepherd's pie can start on the stove top and finish in the oven. If you prefer, transfer the turkey mixture to a baking dish before topping with potato mixture.


Mexican Shepherd's Pie
Mexican Shepherd's Pie


Mexican Shepherd’s Pie – Shepherd’s Pie Recipe

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 servings

Serving Size: 1 cup

Calories per serving: 362

Fat per serving: 20.8g


  • 1-1/2 pounds potatoes, peeled, cut into quarters
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced or pressed
  • 1 lb lean ground turkey
  • 2 sweet bell peppers (preferably two different colours, I like red and orange) diced
  • 1 50 gr can chopped,mild green chile
  • ¼ cup chili powder
  • 2 tsp cumin
  • Juice of one lime
  • 2 tbsp cilantro leaves, dried, or ¼ cup chopped fresh
  • ½ cup frozen corn kernels (optional)
  • ¼ cup light cream cheese
  • 1/2 cup grated sharp cheddar cheese
  • 1 egg, beaten


  1. Peel, quarter and boil potatoes in a large pot of salted water.
  2. While potatoes are cooking, heat an oven safe 10" skillet over medium high and add olive oil. When oil is hot, add onion and garlic, sauteing for about 5 minutes or until onions are soft.
  3. Add ground turkey to the skillet, and continue cooking, breaking up the ground turkey with a spoon, until turkey is cooked through.
  4. Add peppers, corn, chiles, chili powder, cilantro, cumin and lime juice. Continue cooking for about 5 minutes or until peppers are slightly softened.
  5. Heat oven to 350 degrees
  6. Drain potatoes, and mash with cream cheese, and cheddar
  7. Spread potatoes on top of ground turkey mixture. Brush top with beaten egg
  8. Bake in pre-heated oven for about 45 minutes, or until potatoes are golden and filling is bubbling.
  9. Serve hot, with a salad

Mexican Shepherd's Pie
Mexican Shepherd's Pie

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