This recipe was introduced to me not to long ago. Its a bit of a change to the typical and classic Shepherds Pie. This new recipe adds cheese and a few subtle touches.
The ingredients list isn’t exact, as we eyeballed most, but you can get the idea!
Start by peeling and quartering potatoes. Based on the serving size you can estimate how many potatoes to use. Once they are chopped and peeled, boil them and get them ready to mash.
While the potatoes are boiling, start two sauce pans. One larger (for the ground beef) and one smaller one (for the veggies). In both, place chopped onions and garlic. I use frozen, portioned garlic from Toppits. Add both and a little bit of olive oil and sauté. Once the onion is almost ready, add the beef to the larger pan, and frozen diced veggies to the smaller. Cook the beef through until browned. The veggies don’t need to completely cook, instead use this time to thaw them and season with onion and garlic.
Once the potatoes are cooked, mash. Adding butter, milk, salt and pepper to taste. Everyones mashed potatoes are “the best”, so make them the way you like!
Layer the beef on the bottom, followed by a layer of shredded cheese. Layer the veggies on top and repeat with a layer of cheese. Top off with your mashed potatoes.
Place in the oven at 400 for 20 minutes. All the ingredients are already cooked, this is just to brown the potatoes and to melt the cheese into the layers.
When the time is up, remove from oven top with paprika and let stand for 10-15 minutes to cool.
Frozen Garlic cubes
Frozen Diced Veggies