Growing up as a kid, one of my favorite meals was shepherd’s pie. My mum made it simple and delicious and I looked so forward to it every time. We often had it for Sunday dinner and I think that’s why I always crave just a good ole comfort food dinner on Sundays. I played around with the recipe a little to make it healthy and Weight Watchers-friendly. This Tex Mex Shepherd’s Pie is so tasty and such a great twist on a classic.
It makes generous servings, considering one serving is just four Weight Watchers points. It’ll be your new favorite Sunday dinner too once you and the family taste how delicious it is. While it is filling, you won’t leave the table absolutely stuffed, which is always a good thing. I hope you and the family enjoy this healthy twist as much as we do. Let’s get into what makes this healthy!
Three reasons why you need to make this recipe!
It’s a hearty, healthy meal that will leave everyone completely satisfied.
Even though it’s just four Weight Watchers points, it’s high in protein and fiber, which means it will fill you up without causing an energy crash later on.
Tex Mex Shepherd’s Pie is a fully balanced meal all in one.
It’s packed with lean protein from the ground turkey. This shepherd’s pie also boasts healthy veggies like bell peppers and corn that will give you a boost of nutrients. You will also get energizing carbohydrates from the potatoes.
It makes fantastic leftovers (if you have any leftovers!)
The flavors meld together as they sit overnight. So the next day, you have an even better tasting tex mex shepherd’s pie for lunch.
Ingredients you need to make Tex Mex Shepherd’s Pie:
- 1 lb fat free ground turkey raw
- ¾ cup diced red onion
- ¾ cup diced green pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Dash of salt and pepper
- 1 cup frozen corn
- ½ cup salsa
- 4 medium potatoes peeled, cut and boiled
- 2 tablespoons nonfat plain Greek yogurt
- 1 tablespoon light butter
- Pinch of garlic salt
- ½ cup reduced fat shredded mozzarella
How to make Tex Mex Shepherd’s Pie (step by step):
- Boil the potatoes over high heat until soft. This takes approx 30 minutes.
- While the potatoes are boiling, brown the ground turkey with the onions and peppers in a large saute pan. Once the turkey is fully cooked, add in the spices, salsa, and corn. Let it simmer on low for 10 minutes.
- Preheat the oven to 375F and spray a 9×13 dish with some nonstick cooking spray.
- Mash the boiled potatoes with the yogurt, butter, garlic, and a dash of salt and pepper.
- Spread the meat mixture into the bottom of the dish then top with mashed potatoes, making sure to cover the meat mixture completely.
- Bake it in the oven for 25 minutes. Remove it from the oven, set to broil, and sprinkle cheese on top. Place it under broil for 3-4 minutes to melt the cheese. Make sure to watch it carefully so that it does not burn.
Makes 6 servings. Nutrition info for 1 serving: Calories 262, Fat 3 g, Saturated fat .93 g, Carbs 34 g, Fiber 3.9 g, Sugars 4.8 g, Sodium 272.95 mg, Protein 26 g.
WW Points
- Ground turkey raw 0 points
- Diced red onion 0 points
- Diced green pepper 0 points
- Cumin 0 points
- Chili powder 0 points
- Salt and pepper 0 points
- Frozen corn 0 points
- Salsa 0 points
- Medium potatoes peeled, cut, and boiled 16 points
- Nonfat plain Greek yogurt 0 points
- Light butter 4 points
- Garlic salt 0 points
- Reduced fat shredded mozzarella 5 points
4 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 1-5 depending on your 0PP foods
Freestyle SP- (blue) 4 using WW recipe builder
Smart Points- (green) 5 using WW recipe builder
Smart Points- (purple) 1 using WW recipe builder
Points Plus- 5 using PP calculator
Different ways to change up this recipe:
- You can use extra lean ground beef if you prefer, but it will add Weight Watchers points.
- Add whatever veggies that you like! It’s a great way to use up any veggies that need to go by the end of the week.
Tips and Tricks for Making Tex Mex Shepherd’s Pie:
- I love baking these in aluminum pans and letting them cool completely. Then I wrap it with saran wrap and aluminum foil and freeze it for up to three months. They can just be thrown in the oven to reheat, and dinner is served in 30 minutes or less.
- If you do have leftovers, store them in the fridge for up to 7 days.
Similar recipes you’ll enjoy:
Tex mex shepherds pie
Ingredients
- 1 lb fat free ground turkey, raw
- 3/4 cup diced red onion
- 3/4 cup diced green pepper
- 1 tsp cumin
- 1 tsp chili powder
- Dash of salt & pepper
- 1 cup frozen corn
- 1/2 cup salsa
- 4 medium potatoes, peeled, cut and boiled
- 2 Tbsp non fat plain greek yogurt
- 1 Tbsp light butter, I use Gay Lea light
- Pinch of garlic salt
- 1/2 cup reduced fat shredded mozzarella, I used Trader Joe's brand
Instructions
- Boil the potatoes over high heat until soft. This takes approx 30 minutes.
- While the potatoes are boiling, brown the ground turkey with the onions and peppers in a large saute pan. Once the turkey is fully cooked, add in the spices, salsa, and corn. Let it simmer on low for 10 minutes.
- Preheat the oven to 375F and spray a 9x13 dish with some nonstick cooking spray.
- Mash the boiled potatoes with the yogurt, butter, garlic, and a dash of salt and pepper.
- Spread the meat mixture into the bottom of the dish then top with mashed potatoes, making sure to cover the meat mixture completely.
- Bake it in the oven for 25 minutes. Remove it from oven, set to broil, and sprinkle cheese on top. Place it under broil for 3-4 minutes to melt the cheese. Make sure to watch it carefully so that it does not burn.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love all of your recipes but wish you had more dairy free options!!! I know how to substitute most things but Subbing out Greek yogurt or cream cheese is near impossible!
Hi Amanda.. being that I myself or anyone in my family is not DF it is something I don’t typically do, and when baking yogurt is a good alternative to keep points down, that said I don’t use it in all of my baking recipes.. and you can always use an almond/cashew milk if it calls for regular milk.. I don’t feel that too many of my recipes call for yogurt and/or cream cheese