Not your traditional shepherd's pie, but this recipe is so much better!

Shepherd’s Pie With A Twist

May 1, 2014 by Michelle

It’s May 1. I should be posting about grilling and salads and other light summer dishes. Instead, I’m turning my heat back on in my house and making hearty winter dishes still because the weather forgot to look at the calendar. The wee ones have requested loaded baked potato soup, which is on the docket for tomorrow, and I’m still making my version of shepherd’s pie.

Not your traditional shepherd's pie, but this recipe is so much better!

I say it’s “my version” because I don’t like your typical shepherd’s pie. In fact, I don’t like most casseroles. They’re too heavy and too creamy and use too much condensed soup – or things that taste like it – to suit me. I’m not a big fan of lamb, and I don’t care for carrots in it. And I’ll be honest that I don’t like the baked taste of the mashed potatoes with it either. And of course, it needs cheese in my world.

It’s an easy recipe to put together, and it’s perfect for these days when you need something truly filling. And warming you from the inside out. And just all around tasty and comforting. When the wee one request it, you know it’s a winner of a recipe, and I consider this to be fairly healthy, too. Win all around.

Shepherd’s Pie (with a twist)

Ingredients:
1 lb russet potatoes
1/3 c chicken stock
1 c chopped onion
3 cloves garlic, chopped
1 lb ground beef (or lamb or a mixture)
1 14.5 oz can diced tomatoes
1 t salt
1/2 t pepper
1 c corn kernels
4 oz cheddar cheese, sliced or shredded

Directions:
Add cold water to a medium saucepan. Peel your potatoes and cut them into large cubes, adding them to the water as you cut them. This will help keep them from turning brown. Once all potatoes are cut, cover the pan and bring it to a boil. Once it is boiling, take off the lid and reduce it to a simmer. Simmer 10-15 minutes until it breaks with a fork.

While the potatoes are simmering, chop your onion. Heat a pan on medium high, then add a little oil once the pan is hot. When the oil starts to shimmer, add the onion, and saute until it is translucent. Once the onion is soft, add the ground beef.

Add ground beef to lightly sauteed onions

Preheat your oven to 400 degrees.

Ensure that the beef is broken up into crumbles as it browns. Once it is fully browned – usually 3-5 minutes – remove it from the heat.

Fully browned ground beef is ready to be mixed with tomatoes

Place the cooked beef into an 8×8 pan, and add the can of tomatoes, including juice. Stir until just mixed.

Add tomatoes to your ground beef mixture for Shepherd's Pie, and stir

Top with the corn in a new layer, and return to your potatoes.

Once your potatoes are cooked, drain them but do not rinse them. Rice them back into your pan, and add the chicken stock, salt, and pepper, and gently stir until just mixed. If you don’t have a potato ricer, get one (just kidding – you can mash them the way you normally do your potatoes, but the ricer gives them an amazing texture and lightness).

Riced potatoes make the best mashed potatoes

Spread the potatoes in a layer over the corn, then add your cheese to the top. I used a dairy free shredded cheese in one corner for Little Miss since she has a dairy allergy. Using shredded cheese for her and the sliced cheese for us that doesn’t spread when baked this way means that we can keep her section segregated easily. When I’m making two batches and giving her a separate dish, I use shredded cheese for “our” dish, as well.

Top Shepherd's Pie with cheese, and it's ready to bake

Bake in a 400 degree oven for 25 minutes. Let the shepherd’s pie sit for 10-15 minutes before serving, then cut and enjoy.

Shepherd's pie needs to rest for 10-15 minutes after baking before serving

Shepherd’s Pie With A Twist

Prep Time: 25 minutes

Cook Time: 40 minutes

Shepherd’s Pie With A Twist

Ingredients

  • 1 lb russet potatoes
  • 1/3 c chicken stock
  • 1 c chopped onion
  • 3 cloves garlic, chopped
  • 1 lb ground beef (or lamb or a mixture)
  • 1 14.5 oz can diced tomatoes
  • 1 t salt
  • 1/2 t pepper
  • 1 c corn kernels
  • 4 oz cheddar cheese, sliced or shredded

Instructions

  1. Add cold water to a medium saucepan. Peel your potatoes and cut them into large cubes, adding them to the water as you cut them. This will help keep them from turning brown. Once all potatoes are cut, cover the pan and bring it to a boil. Once it is boiling, take off the lid and reduce it to a simmer. Simmer 10-15 minutes until it breaks with a fork.
  2. While the potatoes are simmering, chop your onion. Heat a pan on medium high, then add a little oil once the pan is hot. When the oil starts to shimmer, add the onion, and saute until it is translucent. Once the onion is soft, add the ground beef.
  3. Preheat your oven to 400 degrees.
  4. Ensure that the beef is broken up into crumbles as it browns. Once it is fully browned - usually 3-5 minutes - remove it from the heat. Place the cooked beef into an 8x8 pan, and add the can of tomatoes, including juice. Stir until just mixed. Top with the corn in a new layer, and return to your potatoes.
  5. Once your potatoes are cooked, drain them but do not rinse them. Rice them back into your pan, and add the chicken stock, salt, and pepper, and gently stir until just mixed. If you don't have a potato ricer, get one (just kidding - you can mash them the way you normally do your potatoes, but the ricer gives them an amazing texture and lightness).
  6. Spread the potatoes in a layer over the corn, then add your cheese to the top. Bake in a 400 degree oven for 25 minutes. Let the shepherd's pie sit for 10-15 minutes before serving, then cut and enjoy.
http://www.honestandtruly.com/shepherds-pie-unique-recipe/


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