Southwest Shepherd's Pie Recipe

Growing up in Texas, I have a special place in my heart for Tex-Mex recipes. Simple dishes like these Tex-Mex lettuce wraps and southwest shepherd’s pie make a regular appearance on our family menu. It’s a delicious twist on the classic shepherd’s pie recipe.

It’s similar to a taco casserole, but with a creamy potato topping. You can also make this easy Southwest shepherd’s pie recipe ahead of time and pop it in the oven for an easy supper. The toppings are customizable, but cilantro and chopped jalapenos are some of our favorites.

Southwest Shepherd’s Pie Ingredients

This recipe uses a variety of southwestern style ingredients. Instead of the classic carrots, celery, and peas, we’re using zucchini, tomatoes, and bell peppers. And the spices get an upgrade too with spicy oregano and chili powder, flavorful cumin, and smoky paprika.

You can even choose your favorite potato for the topping. I like using Russet potatoes since they’re more starchy and give it a good texture. Creamy yellow or red potatoes work well too. Or switch it up and try a southwestern sweet potato shepherd’s pie with orange or white sweet potatoes.

For the meat, I use grass-fed ground beef. It has a better nutrient profile than grain-fed beef (plus it’s overall healthier). I also like to cook ground beef in bulk at the beginning of the week to make meal prep easier. If you prefer, ground chicken or ground turkey work just as well.

Why You’ll Love Southwest Shepherd’s Pie

In addition to the delicious flavor, I love that this recipe has 21 grams of protein per serving. It’s cozy and satisfying for chilly nights when I want something warm for supper. Even though there are a few steps involved, it pulls together fairly quickly with only 20 minutes of prep time.

Sometimes I’ll make a double batch and freeze some for later. Simply place the completely cooled casserole in the freezer (in a freezer-safe container). Once you’re ready to reheat, let it thaw and then pop it in the oven until warmed through and bubbly. Southwest shepherd’s pie tastes even better the next day if you have leftovers. This gives the ingredients some more time to meld.

Here’s how to make it!

Southwest Shepherd’s Pie

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

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 9×9 or medium casserole dish. Spread the mashed potato mixture evenly on top.
Bake for 20–25 minutes, until bubbling and lightly golden on top.

Nutrition Facts

Southwest Shepherd’s Pie

Amount Per Serving (1 serving)

Calories 298
Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 59mg20%

Sodium 480mg21%

Potassium 793mg23%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 4g4%

Protein 21g42%

Vitamin A 1324IU26%

Vitamin C 35mg42%

Calcium 79mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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!

Customize the Toppings

My kids like to choose their own toppings when I make this. You can even make a toppings bar (kind of like a taco bar). Have a few options on the table for the family to choose from, so everyone can tweak the flavors to their liking. Here are some ideas: