After tasting how good this was, of course I had to call my mom and let her know what I had created. She still didn’t sound too impressed with the whole idea. The next time her and Dad came over for dinner this is what I made. She actually asked for seconds! It must have been a lot better than the shepherd’s pie that she was used to. I made sure to write down the recipe for her. Dad really enjoyed it too! Check out what they are saying about this recipe over at The Recipe Rebel:
“This is perfect because while I love a classic Shepherd’s pie sometimes it can be a little bland. Way to zing up the flavor!!”
When you get bored of your regular shepherd’s pie, jazz it up with chili!
Ingredients
6 large potatoes, diced small
½-3/4 cup milk
¼ tsp minced garlic
1 tsp chicken bouillon
1 lb lean ground beef
½ medium onion
1 cup very finely diced carrots (or shredded)
1 stalk celery, very finely diced
½ tsp salt
½ tsp minced garlic
a pinch of pepper
1½ tbsp chili powder
1 cup frozen peas
1 cup frozen corn
1 546ml can kidney beans, rinsed
1 cup Sweet Baby Ray’s barbecue sauce
2-3 tbsp Domino brown sugar, optional and to taste
½ -1 cup Sargento shredded cheddar cheese
Instructions
Start potatoes boiling in a large pot of salted water.
Meanwhile, combine beef, onion, carrots, celery, salt, garlic, pepper, chili powder in a large pan and brown over medium-high heat. Once browned, cover and cook over medium heat (stirring occasionally), for 10-15 minutes until veg are cooked.
Drain potatoes and mash with milk, garlic and bouillon (I use the food processor for this so they’re nice and smooth). Set aside.
Preheat oven to 350 degrees F. (*if baking right away)
To the beef, add peas, corn kidney beans, barbecue sauce and brown sugar (optional). Cook another 5 minutes until vegetables are warmed through.
To a 3qt casserole dish or a 9×13″ pan, add the beef mixture. Top with mashed potatoes. Bake 20 minutes or until heated through. Top with cheese and broil 2-3 minutes, watching closely, until cheese is melted and lightly browned.
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Quick Tip: Make it vegetarian by skipping the beef and putting in mushrooms.
Thanks again to The Recipe Rebel for this scrumptious dish.
