Southwestern Shepherds Pie with Chicken and Chili Mashed Potato
Transform comfort food with a bold twist by making this Southwestern Shepherd's Pie with Chicken and Chili Mashed Potato. This vibrant spin on the classic dish layers tender shredded chicken, smoky spices, black beans, and sweet corn under a creamy topping of chili-infused mashed potatoes. Finished with melted cheddar cheese, this one-pan dinner is loaded with hearty ingredients and Tex-Mex flavors, perfect for any family meal or casual gathering. With a prep time of just 20 minutes and baked to golden perfection in under an hour, this easy-to-make recipe is both satisfying and crowd-pleasing. Ideal for fans of southwestern cuisine, it’s a comforting, protein-packed dinner that delivers a spicy kick in every bite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Butter
- 0.5 cup Milk (or half-and-half)
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 3 cups Cooked shredded chicken
- 1 medium, diced Yellow onion
- 1 medium, diced Red bell pepper
- 1 cup Black beans
- 1 cup Frozen corn kernels
- 2 cloves, minced Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 3 tablespoons Tomato paste
- 0.5 cup Chicken broth
- 0.75 cup Shredded cheddar cheese
Instructions
Peel and dice the russet potatoes into chunks. Place them in a pot of salted water and bring to a boil over medium-high heat. Cook for about 15 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add butter, milk, chili powder, and salt. Mash until smooth and set aside.
Preheat your oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes.
Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper to the skillet. Stir and cook for 1-2 minutes until fragrant.
Stir in the shredded chicken, black beans, frozen corn, tomato paste, and chicken broth. Mix well and allow to simmer for 5-7 minutes until slightly thickened. Adjust seasoning with salt if needed.
Lightly grease a 9x13-inch baking dish. Spread the chicken-and-vegetable mixture evenly across the bottom.
Top the filling with the mashed potatoes, spreading them evenly to cover the entire surface. Use a fork to create light ridges on the surface for better browning.
Sprinkle the shredded cheddar cheese over the mashed potatoes.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let sit for 5-10 minutes before serving. Enjoy your Southwestern Shepherd's Pie!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.8 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 197 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1558 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
