New Mexican Shephard’s Pie

Shepard’s pie is a very versatile dish that can be tailored to many different specialty diets. We have high cholesterol in our family so we tend to try to eat vegetarian. Thus, instead of ground beef we like to use ground Boca or Quorn crumbles. We have also incorporated beans into our meat mix on occasion as well.  For the mashed potatoes, we use a vegan butter and almond milk to whip them up. If you are following a Paleo diet you can use sweet potatoes instead of regular potatoes and in this particular recipe I use corn, so if you are Paleo you could certainly use green beans or other low carb vegetable of choice. You could easily skip the cheese on top for both Paleo or Vegan options and of course you can use green chile instead of red.

 NM shephards pie ingredients

Ingredients

~1lb of Ground meat or one package of vegetarian crumbles or ~2.5 cups of beans
1 medium onion diced
1 tbsp garlic
1 tsp garlic powder
16oz of red chile (see recipe)
1.5 cup vegetable (your choice but pre-cooked – such as corn or green beans)
~4-5 medium potatoes (any variety)
1 cup shredded cheese (optional)
1 tbsp butter or substitute
¼ cup milk (almond or real) – you can also reserve a little of the water the potatoes were boiled in.
salt and pepper to taste

Directions

Cook up your protein source.

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If it is real ground beef you will most likely want to drain the fat after. If you are using an alternate source, you will most likely want to add a little fat to the pan. I use about 2 tbps of a mixed blend of grape seed, canola and olive oil when I use a meat substitute. Add your garlic and onions and cook until the onions are translucent. Then add your vegetable of choice.

shephards pie

Add enough red chile to cover all the ingredients and bring to a slow bubble. Reduce heat and simmer. Season as desired

shephards pie with red chile

At the same time boil your potatoes until tender.

boil your potatoes

Whip up the potatoes with a mixer along with some butter/margarine, garlic, salt, pepper  and liquid of some kind (milk, milk substitute or left over liquid).  Start off with very little liquid if you use this last option. It doesn’t take very much and if you use too much, the potatoes will be very dense.

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Spray a baking dish with non-stick cooking spray and layer your protein/vegetables on the bottom and add the potatoes on the top. Lastly sprinkle some shredded cheese on top.

shephards pie

New Mexican Shephards Pie with Red Chile

Bake at 350 degrees F for ~45 minutes. Let rest for ~10 minutes before serving.

New Mexican Shephards Pie with Red Chile

This is a huge hit at my house. I can always tell when there are no leftovers!

 

Print Recipe
New Mexican Shephard’s Pie
This is a very versatile dish that can be tailored to many different specialty diets. We have high cholesterol in our family so we tend to try to eat vegetarian. Thus, instead of ground beef we like to use ground Boca or Quorn crumbles. We have also incorporated beans into our meat mix on occasion as well. For the mashed potatoes, we use a vegan butter and almond milk to whip them up. If you are following a Paleo diet you can use sweet potatoes instead of regular potatoes and in this particular recipe I use corn, so if you are Paleo you could certainly use green beans or other low carb vegetable of choice. You could easily skip the cheese on top for both Paleo or Vegan options and of course you can use green chile instead of red.
new mexican shephards pie
Course Dinner
Cuisine New Mexican
Cook Time 80 min
Servings
6-8 people
Ingredients
Course Dinner
Cuisine New Mexican
Cook Time 80 min
Servings
6-8 people
Ingredients
new mexican shephards pie
Instructions
  1. Cook up your protein source.
  2. If it is real ground beef you will most likely want to drain the fat after. If you are using an alternate source, you will most likely want to add a little fat to the pan. I use about 2 tbps of a mixed blend of grape seed, canola and olive oil when I use a meat substitute.
  3. Add your garlic and onions and cook until the onions are translucent.
  4. Then add your vegetable of choice.
  5. Add enough red chile to cover all the ingredients and bring to a slow bubble. Reduce heat and simmer.
  6. Season as desired.
  7. At the same time boil your potatoes until tender.
  8. Whip up the potatoes with a mixer along with some butter/margarine, garlic, salt, pepper and liquid of some kind (milk, milk substitute or left over liquid). Start off with very little liquid if you use this last option. It doesn’t take very much and if you use too much, the potatoes will be very dense.
  9. Spray a baking dish with non-stick cooking spray and layer your protein/vegetables on the bottom and add the potatoes on the top. Lastly sprinkle some shredded cheese on top.
  10. Bake at 350 degrees F for ~45 minutes. Let rest for ~10 minutes before serving.
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