Make Ahead Southwestern Shepherd’s Pie
Stock your fridge or freezer and prepare dinner ahead of time to have this hearty Make Ahead Southwestern Shepherd's Pie any night of the week.
Servings: 6
Calories: 540kcal
Ingredients
- 1 pound ground turkey beef or pork
- 1 pound red potatoes
- 1 small bag of frozen peas
- 1 small bag of frozen corn
- 1 green pepper chopped (optional)
- 1 red pepper chopped (optional)
- 1 can of black beans optional
- 1 small yellow onion chopped finely
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- ½ cup heavy whipping cream
- ½ cup chicken stock divided
- One packet of taco seasoning
- salt and pepper
Instructions
- In a medium pot, add potatoes and cover with water, bring to a boil and them simmer for 20 minutes, or until fork tender.
- Drain and return to pot.
- Add cream, salt and pepper to taste and ¼ cup chicken stock.
- Mash to preferred consistency.
- In a large skillet or dutch oven, heat olive oil. Add onion and garlic. Cook until translucent.
- Add ground protein. Cook thoroughly. Reduce heat.
- Add remaining chicken stock and taco seasoning. Next, add peas, carrots and black beans and peppers.
- Cook until frozen vegetables are tender. Remove from heat.
- Grease a 9x12 casserole dish. Add meat/vegetable mixture. Top with potatoes. Cover with foil. Keep refrigerated until ready to serve.
- Preheat oven to 350. P
- Place casserole in oven and bake for 20 minutes, or until potatoes begin to brown. Serve immediately.
Nutrition
Serving: 1g | Calories: 540kcal | Carbohydrates: 38g | Protein: 34g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Cholesterol: 128mg | Sodium: 522mg | Fiber: 7g | Sugar: 6g
