Southwestern Style Shepherd’s Pie

July 20, 2020  •  Easy Entrees, Meat & Poultry, One Dish Meals

I made brisket recently, and I have to admit, it wasn’t as moist or tender as I would have liked. I’m pretty sure it’s because I did it in the oven as opposed to slow smoking it, so I’ll be working on perfecting that. Regardless, I didn’t want to waste the leftovers so made this version of shepherd’s pie the next day. I didn’t want the traditional corn or peas, so instead used a variety of vegetables I found in the refrigerator – leeks, carrots, and zucchini.Then I added the leftover chopped brisket and created a sauce with onion soup mix (easy peasy – not everything needs to be from scratch).The potatoes topping is really where the southwestern part comes in – the potatoes are mixed with jalapeño and cheddar cheese, along with sour cream, buttermilk, and butter.Everything is basically cooked when you assemble the dish, so you could simply zap it in the microwave when you’re ready to eat, but I like the way the edges of the potatoes brown a little when you bake it instead. Leftovers hold up well – we had this for lunch for a couple of days.

Southwestern Style Shepherd's Pie
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4 to 6
  • 1 pound potatoes, cubed, cooked until tender and drained
  • ½ cup shredded cheddar cheese
  • ½ jalapeno, minced
  • 2 tablespoons melted butter
  • 2 tablespoons sour cream
  • 2 tablespoons buttermilk
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil or butter
  • 2 cups thinly sliced leeks
  • 2 cups diced zucchini
  • 1 cup diced carrots
  • 1 pound cooked beef or bison brisket, chopped or shredded
  • 3 tablespoons flour
  • 1 package Lipton Onion Soup Mix
  • 2 cups broth or stock
  • 1 tablespoon chipotle paste, optional
  • Extra cheese and chopped parsley, for garnish, optional
  1. Combine the hot cooked potatoes with the cheese, jalapeño, butter, sour cream, and buttermilk and mash with a potato masher. Season with salt and pepper to taste. Set potatoes aside.
  2. Heat the olive oil or butter in a large skillet over medium high heat and add the leeks, zucchini, and carrots (or sub other vegetables as available). Season lightly with salt and pepper and cook until vegetables are soft, about 5 minutes. Add the brisket, flour, and soup mix and stir to combine.
  3. Once the flour has "melted" into the meat and vegetables, pour in the broth or stock, and chipotle paste, if using. Turn up the heat, and stir until the sauce thickens.
  4. Pour the meat and vegetable mixture into a casserole dish and top with the potato mixture. If desired, sprinkle the top with a little cheese an chopped parsley for color. Bake covered at 375 until heated through, about 30-45 minutes.


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