Southwestern Shepherd's Pie

By Sharon B. from Columbiana Middle School, Columbiana, AL.


Tangy and spicy flavors are what this "Southwestern Shepherd's Pie" provides, as well as less sodium and fat for those that love the traditional "shepherd's pie"!  It also provides more Vitamins A, C and fiber as well as lots of color from the corn, black beans, cauliflower, spinach, butternut squash, and ground turkey!

So if you love the ole classic, you will surely enjoy this updated "Southwestern Shepherd's Pie"!

Nutrition Facts

Serving size: 3/4 c

From Fat27.8%
From Saturated Fat3.08%
From Sugar9.01%


Ingredient 6 servings 50 servings
chicken stock2 oz80 oz
corn starch2 T1 c+1T
corn6 oz50 oz
black beans, cooked & drained6 oz50 oz
spinach, cooked, drained, chopped3 c25 c
butternut squash, peeled/chopped3 c25 c
cauliflower, cooked & pureered3 c25 c
tomato sauce12 oz100 oz
shredded cheddar cheese1 oz8 oz
ground turkey12 oz100 oz
water8 oz20 oz


Pre-heat oven to 375 degrees. Peel, chop, and steam squash until tender. Then puree. Cook turkey until thoroughly done, crumble and drain well. Add chicken stock, water, and cornstarch and make a little surrey. Steam frozen spinach until heated thoroughly. Drain WELL. Then chop into bite size pieces. Peel and finely chop onion. Wash, chop fresh cauliflower, and add to boiling water. Cook until tender and then puree. (Add little chicken stock and water if needed.) Toast cumin in a little water. Add frozen corn and drained black beans. Spoon just enough tomato sauce into bottom of pan to cover the pan. Pour beef over tomato sauce in pan. Add corn and beans. Then top with small amount of tomato sauce. Layer with squash, spinach, and lastly with cauliflower. Sprinkle lightly with cheddar cheese. Bake for at least 10 minutes until thorougly heated and cheese is melted.