I’m not sure why, but up until December, I always thought “Shepherds Pie” just sounded gross. The title just didn’t sound appealing to me for some reason…. I believe it’s because I’d only had the “school cafeteria” version of the recipe up until I found this recipe at Tammy’s Recipes. To view her blog on this recipe click here. AMAZING! I’ll be making it this week so I’d love to share it with you to make as well. Enjoy!
A flavorful beef and vegetable mixture, topped with mashed potatoes and cheddar cheese, baked until hot.
Yield: 6-8 servings
1 pound ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1 teaspoon salt
1/8 teaspoon black pepper
3 cups mixed vegetables, either frozen, canned, or leftover*
4 cups (approximately) mashed potatoes (made from about 8 potatoes)
8 ounces (2 cups) shredded cheddar cheese
1/2 cup whole milk
1. Brown ground beef with onion, pepper, and garlic. Drain grease.
2. In a large bowl, combine the meat, crushed red pepper, salt, pepper, and mixed vegetables.
3. Grease a (deep) 10-inch glass pie plate. (You could also use an 8-inch square glass dish.) Spread the meat and vegetable mixture in the dish. Top with a layer of the mashed potatoes, sealing to the edges. Sprinkle cheddar cheese on top.
4. Pre-heat oven to 350 degrees. Just before baking, pour milk over cheese. Bake for 35-45 minutes, until pie is hot and cheese is lightly browned.
My Side Note:
I always substitute the ground beef with ground turkey because 1) its a healthier option and 2) usually a cheaper option. I normally use my MY FAVORITE mashed potato recipe found here. I also normally don’t have any green bell peppers in my kitchen so I just leave that out;-) Also, substituting black pepper for Crushed red pepper works just as well. Enjoy!