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As we begin to approach Fall, I start thinking of all my yummy recipes that work well on those chilly evenings. I tend to fix heavier meals that stick with you when the evenings begin to cook off. One of those meals that is quick to throw together is Shepherds Pie.

I love shepherds pie but sometimes you want to switch it up a bit and have it in a little different way. I found this recipe awhile back and we love it in our household. It’s a great way to infuse a mexican flavor with our favorite shepherds pie concept. This recipe uses ground turkey so it is a bit healthier than using ground beef. You can also use organic vegetables to make this a clean eating recipe.

Mexican Shepherds Pie

1.5 lb ground turkey
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp cumin
1 Tbsp chili powder
1 Tbsp Olive Oil
1 15 oz can black beans, rinsed
1 15 oz can diced tomatoes
Bag of frozen corn

Mashed Potatoes

1 Tbsp onion powder
2 tsp garlic powder
1 cup milk
1 cup chicken broth
1 tsp cumin
1 tsp salt
1/2 tsp pepper

1. Brown the turkey with all the spices and the olive oil.

2. Place the turkey on the bottom of a pie dish or casserole dish.

3. Layer the beans, tomatoes, and corn.

4. Boil potatoes until fork tender. Drain and mash with all the spices, milk, and broth. (Add 1/2 the liquids at a time and test to ensure they are not too thin for your liking. I found using all the liquids made my potatoes to thin)

5. Spread on top of turkey mixture.

6. Bake at 400˚ for 25 minutes.

* If you are short on time, you can use the Ore Ida frozen potatoes that steam in the microwave and then mash them from there. You can also make this is a bit lower in carbs by using red potatoes.