Non-Traditional Shepherd’s Pie

Yields: 6 servings | Prep time: 10 minutes | Cook time: 30 minutes

If you are a purist when it comes to shepherd’s pie, this won’t be the recipe for you. It isn’t too far off of the original, but it definitely has some tweaks! The biggest being – typically shepherd’s pie has a layer of peas and carrots. We aren’t big fans of peas and carrots in my house. What we are fans of, are onions and peppers. And corn. And meat (another switch – I used chuck, not lamb), and potatoes and cheese. So that’s what you’ll find in this recipe. Let’s get to it:

Tips before you cook:

  • This recipe calls for beef broth. If you don’t have beef broth, you can use any version of stock or broth that you do have (chicken, vegetable, etc). If you don’t have any stock or broth, you can use water and bouillon base, wine, beer, or any other liquid that you think would taste good.
  • If you have leftover mashed potatoes, this recipe is a PERFECT way to use them up. If you don’t, use your favorite mashed potato recipe, or use boxed mix (That’s what I did!)
  • Any sized baking dish will work, so long as it will hold all of your mixture. I used a 7×11.
  • If you can find tomato paste in a tube, it is easier to seal up and save in the fridge. If you buy tomato paste in a can, freeze the leftover paste for future use to get a longer shelf life out of it.

What you’ll need:

  • 1 lb. ground chuck
  • 1 tbsp. olive oil
  • 1 bell pepper (I used green, but any color is fine), diced
  • 1/2 a white onion, diced
  • One 15oz can of corn, drained
  • 2 tbsp. Worcestershire
  • 3 tbsp. tomato paste
  • 1 tbsp. flour
  • 3/4 cup beef broth
  • 1/2 tsp. garlic salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. paprika
  • 1/4 tsp. dried rosemary (optional)
  • 3 cups mashed potatoes
  • 1/2 cup shredded cheddar cheese
  • Salt/pepper to taste

How to make it:

  • Preheat the oven to 350ºF
  • Heat a large pan over medium-high heat
  • Once the pan is warm, add the olive oil
  • Once the oil is hot, add the meat and cook until fully brown
  • Add the onion and pepper, sautéing until soft
  • Add salt, pepper, onion powder, garlic salt, paprika and dried rosemary
  • Add tomato paste, stirring until it goes from bright red to more of a rusty orange color, this means you are cooking out the acidity and it will have a more rounded flavor
  • Once tomato paste is properly combined, add Worcestershire and flour
  • Stir until flour is fully incorporated and sauce is slightly thickened
  • Add broth
  • Simmer for 5 minutes
  • Add more salt and pepper as needed, to taste
  • Spread mixture evenly in the bottom of a baking dish (I used a 7×11, any size will work as long as it will fit your mixture plus a layer of mashed potatoes)
  • Spread the mashed potatoes in an even layer on top of the meat/veggies
  • Bake for ten minutes, or until warmed through (may take longer if you are using leftover potatoes that were cold)
  • Remove from oven, top with shredded cheese
  • Put dish back in the oven for 5 minutes, or until cheese is fully melted
  • Allow to sit for at least ten minutes before slicing

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