Southwest Shepherd’s Pie
Servings: 6 servings
Calories: 298kcal
Equipment
Ingredients
For the Filling:
- 1 lb ground beef (or ground turkey or chicken)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 small zucchini (diced)
- 1 cup black beans (rinsed and drained, optional)
- 14.5 ounces canned diced tomatoes (drained)
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp oregano
- ½ tsp salt ( or to taste)
- ¼ tsp black pepper
- ½ cup beef broth (or water, as needed to moisten)
For the Topping
- 2 medium potatoes of choice (peeled and chopped)
- 2 TBSP grass-fed butter (or avocado oil)
- ¼ cup unsweetened almond milk (or milk of choice)
- ½ tsp garlic powder
- salt to taste
Instructions
- Preheat the oven to 375°F.
- Boil the chopped potatoes in salted water until soft, about 12–15 minutes. Drain and mash with butter, almond milk, garlic powder, and salt. Set aside.
- Brown the meat in a large skillet over medium heat.
- Add onion, garlic, bell pepper, and zucchini and sauté 5–7 minutes until softened.
- Stir in spices, tomatoes, and black beans. Add broth if the mixture looks dry and simmer for 5 minutes.
- Transfer the filling to a greased 9x9 or medium casserole dish. Spread the mashed potato mixture evenly on top.
- Bake for 20–25 minutes, until bubbling and lightly golden on top.
Notes
- Top and serve: Garnish with cilantro, avocado, or a dollop of Greek yogurt.
- Use any potato you'd like here. Russet, sweet potatoes, or white sweet potatoes are all great options!
Nutrition
Serving: 1serving | Calories: 298kcal | Carbohydrates: 27g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 480mg | Potassium: 793mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1324IU | Vitamin C: 35mg | Calcium: 79mg | Iron: 4mg