Shepherd’s pie has always been one of my favorite meals. it’s comforting, hot, and hearty. Normally, I wouldn’t “fix” a recipe if it wasn’t broken but I thought we could easily jazz the classic shepherd’s pie recipe up with some cheese and other gloriously tasty ingredients. You guys and gals are really going to like this yummy spin on a traditional food. let me know what you think in the comment section below. Enjoy!
Check out what my pal Freddy had to say about this recipe:
When my wife made this delicious shepherd’s pie I couldn’t stop eating it! I was super glad when there was leftovers for me to take to work the next day.
Leftovers of this casserole are awesome as they always taste better the next day.
3 or 4 raw potatoes, peeled and quartered
2 tablespoons Daisy sour cream
1 tablespoon Kerrygold butter
salt and pepper
1 – 1 1/2 lb. ground beef
chopped red and/or green peppers
1/2 cup tomato sauce
1 or 2 tablespoons Hunt’s tomato paste
1/2 teaspoon McCormick basil
salt and pepper (second amount)
Kraft grated cheddar cheese or a mixture of cheddar and mozzarella
Preheat oven to 350F.
Cook potatoes until tender. Drain and mash, adding sour cream, butter and milk until fluffy and smooth. Set aside.
Brown ground beef in a skillet, breaking it up as it cooks. Add the onions and peppers, keep stirring.
When beef and vegetables are cooked through, drain fat. Add tomato sauce, tomato paste, basil and salt and pepper and mix well.
Place the meat mixture in the bottom of a casserole dish, sprayed with nonstick spray. Spoon mashed potatoes over the meat, completely covering it. Sprinkle with grated cheese and dot with a few dabs of butter.
Bake until casserole is heated through and you can hear it bubbling.
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Quick Tip: Use a sharp cheddar cheese for a bit of a bite.