Shepherds Pie with a twist. I love Shepherds Pie but wanted to switch it up a little. So thought I would make Mexican Shepherds Pie since I love Mexican food. With trying to eat as healthy as I can during my pregnancy I love that this is filled with so many whole foods,
micronutrients, and protein.
This Mexican Shepherds Pie is made with ground turkey, green chiles, and bell pepper but feel free to add more vegetables like corn or diced zucchini. I used extra lean ground turkey but you can always switch out the ground turkey for ground beef. I know you might think adding greek yogurt to your mash potatoes is weird but I promise its so good. If you don't want to use the greek yogurt feel free to switch it out for sour cream or cream cheese.
1 pound extra lean ground turkey 100g bell peppers, diced
10oz can red enchilada sauce 56g reduced-fat shredded cheese 740g potatoes, peeled and diced 1/2 cup (85g) non-fat Greek yogurt
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1. Fill a medium-size pot with water and a pinch of salt. Add potatoes to water and boil until soft, about 20 minutes. Drain water. Place potatoes back in the pot and add greek yogurt, salt, and pepper. Mash potatoes using a potato masher.
2. Preheat oven to 350 degrees F. Spray a 8 x 11 inch casserole dish with nonstick cooking spray. Set aside. 3. Heat a large frying pan over medium-high heat. Add ground turkey, and season with chili powder, cumin, garlic powder, salt, and pepper. Cook until brown. 4. Add bell peppers, green chiles, and enchilada sauce. Mix well and transfer to prepared casserole dish. Add mash potatoes evenly to the top of meat mixture. Sprinkle with shredded cheese. 5. Bake for 30 minutes. Then, turn oven to broil and broil for 2-3 minutes.
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