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Southwestern Shepard's Pie


The sweet potato topping can be substituted with white potatoes. I would double this recipe.

Rate this recipe 2.8/5 (5 Votes)


  • 2 Tablespoons olive oil
  • 1 Medium diced onion
  • 1 small dice green pepper
  • 1 tablespoon minced garlic
  • 1 Tbsp chopped green jalapeno
  • 1 lb. ground beef
  • 1 Tablespoon tomato sauce
  • q Tablespoon chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • salt & pepper to taste
  • 2 cups tomaotoes chopped
  • 1/2 cup frozen corn
  • 1/2 cup black beans rinsed
  • 1/2 cup cilantro
  • 1 1/2 lbs sweet potato peeled and cut into chunks
  • 2 Tbsp butter
  • 1/2 cup milk


Servings 4
Level of difficulty Average
Cost Average budget


Step 1

Heat oil in large pot, add onion, bell pepper and cook for 10 min's. Add garlic & jalapeno, cook for 2 min.'s. Add beef and brown for 5 min.'s. Drain off any grease. Add tomato paste and spices. Add tomatoes and simmer 15 min.'s until liquid reduces. Add corn, beans and cilantro. Spoon into a 9x9 inch dish.

Step 2

Boil sweet potatoes. Drain and mash with butter and milk. Spread over top of meat mixture. Bake at 400F for 30 minutes until brown


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VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!


  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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