Italian Shepherd's Pie
Ready In: 2 hrs
Serves: 6
Ingredients
- 1 1⁄2 lbs ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon italian seasoning
- 1⁄2 teaspoon crushed red pepper flakes
- 1 (28 ounce) can plum tomatoes
- 1⁄3 cup parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 large potatoes, quartered
- 1 tablespoon butter
- 1⁄2 cup milk
- 1 pinch nutmeg
- 1 egg
- 1 large green pepper
- salt & pepper
- 1 teaspoon sugar
Directions
- 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.
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