with DelMonte

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Southwest style shepherd's pie

Southwest style shepherd's pie

15 min
20 min
Red Kidney Beans No Salt Added


  • 680 g potatoes
  • 120 g sweet potatoes
  • 15 ml (1 tbsp) vegetable oil
  • 1 onion, diced
  • 500 g ground beef
  • 30 ml (2 tbsp) flour
  • 250 g (1 1/2 cup) Arctic Gardens mixed vegetables
  • 1 Del Monte can 398 ml red kidney beans no salt added, drained and rinsed
  • 125 ml (1/2 cup) beef broth
  • 125 ml (1/2 cup) BBQ sauce
  • 45 ml (3 tbsp) butter
  • 250 ml (1 cup) sharp cheddar cheese, grated
  • Salt and pepper, to taste


  1. Place the potatoes and sweet potatoes in a large saucepan and cover with cold water. Bring to a boil and cook for about 15 minutes, until fork tender.
  2. Preheat oven to 400°F (°C).
  3. In a large pan over medium heat, brown the onion in the oil. Add the meat and cook, breaking up, until browned. Add flour and cook 1 minute.
  4. Add the vegetables, beans, beef broth and BBQ sauce. Add salt and pepper, to taste. Pour into an 8" (20 cm) dish.
  5. Drain the potatoes and sweet potatoes, mash them with the butter and season with salt and pepper to taste. Mix the cheddar with the mash, then spread over the beef and vegetable mix.
  6. Bake for 25 minutes or until top is lightly browned.