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New Mexican Shepherd’s Pie Recipe {Meatless Monday}

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New Mexican Shepherd’s Pie Recipe {Meatless Monday}

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Course: Main Course
Cuisine: American
Keyword: gluten-free, meatless Monday, potatoes, Shepherds Pie, squash, vegetarian
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 6 servings
Calories: 756kcal

Ingredients

Layer

  • 1 medium onion
  • 1 teaspoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin, ground
  • 15 ounce pinto beans, canned
  • 15 ounce tomatoes with green chilies, canned

Layer

  • 1 medium Spaghetti Squash
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Layer

  • 5 medium russet potato
  • 3 cup sour cream
  • 1 tablespoon butter, unsalted
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Layer

  • 2 cup Green Chili Sauce
  • 4 1/2 ounce diced green chilies, canned
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Instructions

  • Saute chopped onion in 1 tsp. olive oil four about four minutes over medium-high heat, until onions are softened.
  • Add garlic powder, salt, and cumin.
  • Meanwhile, in a 9X13 pan, spread beans in bottom of pan.
  • Top with onions, beans and tomatoes.
  • Pierce skin of squash with a sharp knife all over, about ten times. Put in microwave for 10 minutes. Check for doneness: if you can squeeze the squash and the skin gives in, it is ready to use. If it is still too firm to give in when squeezed, keep microwaving at 2 minute increments until fully cooked. After microwaving, allow squash to cool for about ten minutes before slicing open in half, lengthwise. The squash will be full of steam, so be careful.
  • Scoop out the seeds and dark yellow “hairs” that are in the center of any gourd squash. Divide 1 tbsp. olive oil between two halves of squash, adding it right into the middle of the squash while you use a fork to scrape the squash off the shell. Scoop squash flesh onto bean layer and smooth over. Season with salt and pepper, to taste.
  • In a lidded pot with enough water to cover potatoes, bring potatoes to a boil on high heat. Once water is boiling, turn heat down to low and simmer potatoes until fork tender. Remove from heat. Drain most of water out of pot, but leave in about 1/2 cup of water to keep potatoes moist for mashing. Using a potato masher or kitchen beaters, mash potatoes until smooth, adding in sour cream and butter, and salt and pepper to taste. Cover potatoes while you prep other ingredients.
  • Next add mashed potatoes to casserole, smoothing out each layer as you go.
  • Open the green chili sauce and pour over potatoes. Add can of green chilies on top of sauce, doing your best to evenly disperse the chilies. Top it all with mozzarella and parmesan. Cover with foil.
  • Bake the shepherd’s pie in a preheated oven at 350 degrees for a half hour, or until the pie is heated through. Remove foil covering and broil on low for an additional 3 minutes, or until cheese started to bubble and turn golden. Serve warm.
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Nutrition

Calories: 756kcal | Carbohydrates: 70g | Protein: 24g | Fat: 43g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1309mg | Fiber: 9g | Sugar: 12g

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