Southwestern Style Shepherd's Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4 to 6
Ingredients
  • 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
Instructions
  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.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2020/07/southwestern-style-shepherds-pie/