Southwestern Shepherd's Pie

Prep Time
Cook Time
1h 15m
Ready In

"I found this recipe years ago in a magazine (don't remember which one). It uses sweet potatoes for the topping instead of white potatoes. It's a delicious variation that I hope you'll try."

Original recipe yields 6 servings


  • Serving Size: 1 (404 g)
  • Calories 565.7
  • Total Fat - 28.6 g
  • Saturated Fat - 8 g
  • Cholesterol - 109.8 mg
  • Sodium - 877.7 mg
  • Total Carbohydrate - 38.8 g
  • Dietary Fiber - 5.1 g
  • Sugars - 7.4 g
  • Protein - 37.8 g
  • Calcium - 71.3 mg
  • Iron - 5.1 mg
  • Vitamin C - 17.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400F.

Step 2

Peel yams and cut up into chunks. Add to a pot, cover with water. Bring to a boil, turn heat down to simmer and cook 30 minutes. While the yams are cooking, prepare the rest of the recipe. When the yams are cooked: drain, then mash with butter and milk.

Step 3

In a large frying pan, heat oil over medium heat. Add onion and bell pepper. Saute 10 minutes. Add garlic and jalapeno, cook 2 minutes.

Step 4

Increase heat to medium-high and add ground beef. Cook 5 minutes.

Step 5

Add tomato paste, chili powder, cumin, cinnamon, salt, and pepper. Cook 2 minutes.

Step 6

Stir in tomatoes and simmer 15 minutes or until liquid is reduced.

Step 7

Mix in corn, beans, and cilantro.

Step 8

Spoon ground beef mixture into a 9 x 9 baking dish. Spread mashed yams over meat mixture. Bake 30 minutes. Garnish with cilantro and serve.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

This is a very tasty recipe containing all the ingredients that I love. I used a tin of chili diced tomatoes and I added a 1/2 teaspoon of nutmeg to the mashed sweet potatoes. There are definately 6 servings - I have frozen 2 serving and will post a further review when I serve the frozen. Thanks Kathy I loved our dinner last night.

(12 Dec 2011)