Southwestern Shepherds Pie With Chicken And Chili Mashed Potato Recipes

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CHICKEN POTATO PIE - SHEPHERD'S PIE



Chicken Potato Pie - Shepherd's Pie image

This I had mostly left overs! And the family didn't know the difference! It did disappear!! They loved it just as your family would love it!

Provided by Rita1652

Categories     Curries

Time 35m

Yield 1 pie

Number Of Ingredients 11

2 left over chicken breasts, that were seasoned, grilled, and diced
2 cups left over mashed potatoes
1/2 cup corn
1/2 cup frozen peas
1/2 cup cooked asparagus, cut into 1/4 inch pieces
1/2 fresh red pepper, diced
1 (11 ounce) can cream of chicken soup
1 tablespoon curry powder
2 tablespoons butter
grated cheese
paprika

Steps:

  • Spray a pie pan with pam.
  • Layer chicken in bottom of pan.
  • Follow with all the veggies except the mashed potatoes.
  • Mix curry with soup and spread over vegies.
  • Spread potatoes over veggies to seal in all.
  • Add dabs of butter over potatoes sprinkle with paprika and cheese.
  • Bake 25 minutes 350 degrees.
  • Slice, serve, and enjoy!

SOUTHWEST-STYLE SHEPHERD'S PIE



Southwest-Style Shepherd's Pie image

I was born in Montreal and lived in New England and the Southwest, so I've merged these influences into recipes like this shepherd's pie with turkey, corn and green chiles. -Lynn Price, Millville, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1-1/4 pounds lean ground turkey
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt, divided
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles
1 to 2 tablespoons chipotle hot pepper sauce, optional
2-2/3 cups water
2 tablespoons butter
2 tablespoons half-and-half cream
1/2 teaspoon pepper
2 cups mashed potato flakes

Steps:

  • Preheat oven to 425°. In a large skillet, cook turkey, onion, garlic and 1/4 teaspoon salt over medium heat 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Stir in corn, green chiles and, if desired, pepper sauce. Transfer to a greased 8-in. square baking dish. , Meanwhile, in a saucepan, bring water, butter, cream, pepper and remaining salt to a boil. Remove from heat. Stir in potato flakes. Spoon over turkey mixture, spreading to cover. Bake until bubbly and potatoes are light brown, 25-30 minutes., Freeze Option: Thaw unbaked casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake at 425° as directed until a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 312 calories, Fat 12g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

CHICKEN SHEPHERD'S PIE



Chicken Shepherd's Pie image

This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice.

Provided by Karyn Knight

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Yield 6

Number Of Ingredients 12

8 potatoes
¼ cup butter
⅔ cup milk
1 medium head roasted garlic
1 pound cooked, shredded chicken breast meat
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
½ cup red bell pepper, diced
1 cup fresh corn kernels
1 cup shredded Cheddar cheese

Steps:

  • To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
  • Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
  • Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.

Nutrition Facts : Calories 556.2 calories, Carbohydrate 60.1 g, Cholesterol 99 mg, Fat 20.7 g, Fiber 7.5 g, Protein 33.7 g, SaturatedFat 10.9 g, Sodium 446.4 mg, Sugar 5.1 g

SOUTHWESTERN SHEPHERD'S PIE



Southwestern Shepherd's Pie image

This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! -Suzette Jury, Keene, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (7 servings each).

Number Of Ingredients 17

3 pounds ground beef
1 cup chopped onion
2 cans (10 ounces each) enchilada sauce
2 tablespoons all-purpose flour
2 teaspoons chopped chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
2-1/2 cups water
2 cups whole milk
1/3 cup butter, cubed
1 teaspoon salt
4 cups mashed potato flakes
2 cans (4 ounces each) chopped green chiles, undrained
2 cups shredded Mexican cheese blend, divided
2 cans (11 ounces each) Mexicorn, drained
2/3 cup chopped green onions
Paprika

Steps:

  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chiles and 1/2 cup cheese., Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 casserole for up to 3 months. , Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika., Freeze option: Thaw casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika.

Nutrition Facts : Calories 399 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 973mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

SOUTHWESTERN SHEPHERD'S PIE



Southwestern Shepherd's Pie image

Provided by Sheila Lukins

Categories     Onion     Tomato     Dinner     Casserole/Gratin     Ground Beef     Corn     Bell Pepper     Sweet Potato/Yam     Fall     Jalapeño     Parade     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 tablespoon minced garlic
1 tablespoon chopped green jalapeño
1 pound ground beef
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
2 cups tomatoes, chopped
1/2 cup cooked corn
1/2 cup black beans, rinsed
1/4 cup chopped cilantro
1 1/2 pounds sweet potatoes, peeled and cut in chunks
2 tablespoons butter
1/2 cup milk

Steps:

  • 1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.
  • 2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9x9-inch baking dish.
  • 3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400°F oven until brown, 30 minutes. Garnish with more cilantro.

CHICKEN DIJON SHEPHERD'S PIE



Chicken Dijon Shepherd's Pie image

Dinner for five in under an hour? This creamy potato-topped casserole is the answer.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 5

Number Of Ingredients 13

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup coarsely chopped onions (2 medium)
2 cups frozen mixed vegetables (from 1-lb bag)
1 jar (12 oz) chicken gravy
1/2 cup milk
1 tablespoon Dijon mustard
1/4 teaspoon dried thyme leaves
1 1/4 cups water
3/4 cup milk
1/4 cup sour cream
1/2 teaspoon garlic salt
2 cups plain mashed potato mix (dry)
Paprika

Steps:

  • Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.
  • Stir in remaining filling ingredients. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
  • In 2-quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika. Spoon topping over chicken mixture; sprinkle with paprika.
  • Bake uncovered 25 to 30 minutes or until bubbly.

Nutrition Facts : Calories 350, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 9 g, TransFat 0 g

HERBED CHICKEN SHEPHERD'S PIE



Herbed Chicken Shepherd's Pie image

Green beans, chicken, herbs, a creamy sauce, and mashed potatoes are the foundation of this variation of a classic comfort food. I have made this my wife and for her family and all have enjoyed it.

Provided by Catman-do

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
⅔ cup diced onion
1 clove garlic, minced
1 pound cooked, shredded chicken
1 (6 ounce) can chopped green chilies
1 ½ teaspoons chopped rosemary leaves
½ teaspoon ground thyme
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup evaporated milk
2 cups canned green beans
4 cups mashed potatoes
¼ cup grated Parmesan cheese
1 teaspoon dried basil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until onion is soft and translucent, 5 to 7 minutes. Stir chicken, chiles, rosemary, and thyme into onion mixture. Cook and stir until chicken is heated through, about 5 minutes.
  • Stir cream of chicken soup and evaporated milk together in a saucepan over medium-high heat until mixture is warm, 3 to 5 minutes.
  • Spread green beans into the bottom of an 8-inch square baking dish and pour chicken mixture over the beans. Top chicken layer with cream of chicken soup mixture and spoon mashed potatoes over the top. Sprinkle Parmesan cheese and basil over the mashed potatoes.
  • Bake in the preheated oven until potatoes are lightly golden and casserole is heated through, about 20 minutes.

Nutrition Facts : Calories 429.4 calories, Carbohydrate 37 g, Cholesterol 78 mg, Fat 18.9 g, Fiber 4 g, Protein 27.1 g, SaturatedFat 6.2 g, Sodium 1342.1 mg, Sugar 7.6 g

SOUTHWESTERN SHEPHERD'S PIE WITH CHICKEN AND CHILI MASHED POTATO



Southwestern Shepherd's Pie With Chicken and Chili Mashed Potato image

Make and share this Southwestern Shepherd's Pie With Chicken and Chili Mashed Potato recipe from Food.com.

Provided by swissms

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 20

3 tablespoons olive oil
2 tablespoons unsalted butter
1 red onion, diced
2 celery ribs, diced
1 red bell pepper, cored, seeded, and diced
1 green bell pepper, cored, and diced
3 garlic cloves, minced
1 jalapeno, seeded and minced
1/4 cup all-purpose flour
8 cups shredded cooked chicken
3/4 cup dry white wine
3 cups low sodium chicken broth
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon red pepper flakes
1 cup fresh corn or 1 cup frozen corn
salt, to taste
fresh ground black pepper, to taste
4 cups prepared mashed potatoes (approximately)
2 teaspoons chili powder

Steps:

  • Preheat the oven to 400 degrees.
  • Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until slightly brown, about 5 minutes. Add the celery, red bell pepper and green bell pepper and cook 3 minutes more, stirring occasionally. Add the garlic and jalapeño and cook 3 minutes more, stirring occasionally.
  • Add the flour and cook, stirring constantly, until the flour starts to brown slightly, about 5 minutes. Add the chicken and wine and stir until the wine begins to evaporate, about 1 minute. Slowly add the chicken broth, and continue to cook, stirring frequently, until the mixture begins to thicken and coats the back of a spoon. Reduce heat to low, bring the mixture to a low boil, and cook 5 to 10 minutes or until the mixture thickens and is creamy.
  • Remove from the heat and add the parsley, thyme, red pepper flakes, and corn. Season with salt and pepper, and transfer the mixture to a 9 by 13-inch baking dish.
  • Mix the prepared mashed potatoes with 1 teaspoon of the chili powder in a bowl until well combined.
  • Spoon the chili mashed potatoes on top of the chicken and bake 20 to 30 minutes or until the potato peaks are slightly brown and the chicken mixture is bubbling around the sides of the dish. Remove from the oven, sprinkle with the remaining 1 teaspoon chili powder. Serve immediately.

Nutrition Facts : Calories 474.5, Fat 18.9, SaturatedFat 5.6, Cholesterol 114.7, Sodium 470.7, Carbohydrate 31.1, Fiber 3.5, Sugar 4.5, Protein 40.6

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