Prep 30 mins
Cook 1 hr 30 mins
While not traditional, I really like this version of Shepherd's Pie. Ketchup or HP sauce are excellent condiments for this recipe. You can substitute pretty much any veggie you like for the green pepper - peas and corn are my personal favorites - 1 cup would probably be enough.
- 680.38 g ground beef
- 1 large onion, chopped
- 2 clove garlic, minced
- 14.79 ml italian seasoning
- 2.46 ml crushed red pepper flakes
- 793.78 g can plum tomatoes
- 78.07 ml parmesan cheese
- 14.79 ml olive oil
- 14.79 ml Worcestershire sauce
- 4.92 ml salt
- 4.92 ml pepper
- 4 large potatoes, quartered
- 14.79 ml butter
- 118.29 ml milk
- 0.25 ml nutmeg
- 1 egg
- 1 large green pepper
- salt & pepper
- 4.92 ml sugar
- Brown ground beef in large frying pan, drain grease.
- Add 1 Tbsp oil to pan, return beef to pan, add onion, garlic, Italian seasoning and dried red pepper flakes.
- Fry until onion is softened.
- Stir in drained tomatoes, Worcestershire sauce, 1 tsp each salt and sugar and 1/2 tsp pepper.
- Break up tomatoes with a fork.
- Cook over medium heat, stirring often for about 15 minutes, or until most of liquid has evaporated.
- Meanwhile cook potatoes in boiling water until tender, about 15 minutes.
- Drain potatoes.
- Add butter, milk, nutmeg, salt and pepper.
- Beat potatoes on medium speed of electric mixer until light and fluffy.
- Then beat in egg.
- Fold in 1/4 cup Parmesan.
- Meanwhile seed, core green pepper and cut into 1/4 inch pieces.
- Stir into cooked meat mixture.
- Turn into a 9" square baking dish.
- Spread potato mixture evenly on top of meat mixture.
- Sprinkle with remaining Parmesan.
- Bake right away, or cover tightly and refrigerate for up to 2 days before baking.
- Bake in the center of preheated 350 F oven for 40 to 50 minutes or until potatoes are golden tipped.
- If casserole has been refrigerated it may require an extra 15 minutes baking time.
- Let stand for 10 minutes before cutting.
Traditional or not, this is a wonderful Shepherd's Pie! I followed your easy directions, and the end result was sooo tasty! I used broccoli and corn in place of the green pepper, and sprinkled garlic-flavored romano cheese on top before it went in the oven. YUM!! It was almost too pretty to get into to serve! We really enjoyed! Thanks for sharing ... Laudee