Italian Shepherd’s Pie Recipe
Description
While not traditional, this delightful version of Shepherd’s Pie offers a unique twist on the classic dish, blending rich flavors and hearty ingredients. Perfectly complemented by ketchup or HP sauce, it can accommodate your favorite vegetables—peas and corn are my personal go-tos. This comforting meal is both easy to prepare and budget-friendly, making it a perfect choice for a family dinner.
Recipe Information
| Total Time | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| 2 hours | 30 minutes | 1 hour 30 minutes | 6 | 566.5 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Total Fat | 24.9 g |
| Saturated Fat | 10 g |
| Cholesterol | 125.2 mg |
| Sodium | 633.7 mg |
| Total Carbohydrates | 55.1 g |
| Dietary Fiber | 8 g |
| Sugars | 8.3 g |
| Protein | 31.7 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 1/2 lbs | ground beef |
| 1 | onion (chopped) |
| 2 cloves | garlic (minced) |
| 1 tsp | crushed red pepper flakes |
| 1 can (14 oz) | plum tomatoes (drained) |
| 1/2 cup | parmesan cheese (grated) |
| 1 Tbsp | olive oil |
| 1 Tbsp | Worcestershire sauce |
| 1 tsp | salt |
| 1/2 tsp | pepper |
| 4 | potatoes (peeled and cubed) |
| 1/4 cup | butter |
| 1/2 cup | milk |
| 1/4 tsp | nutmeg |
| 1 | egg |
| 1 | green pepper (diced) |
| 1 tsp | sugar |
Instructions
- In a large frying pan, brown the ground beef over medium heat, then drain the grease.
- Add 1 tablespoon of olive oil to the pan and return the beef to the heat. Incorporate the chopped onion, minced garlic, Italian seasoning, and crushed red pepper flakes. Sauté until the onion is softened.
- Stir in the drained tomatoes, Worcestershire sauce, 1 teaspoon of salt, 1 teaspoon of sugar, and 1/2 teaspoon of pepper. Break up the tomatoes using a fork, and let this mixture cook over medium heat, stirring often, for about 15 minutes, or until most of the liquid has evaporated.
- Meanwhile, cook the cubed potatoes in a pot of boiling water until tender, approximately 15 minutes. Drain the potatoes and return them to the pot.
- Add the butter, milk, nutmeg, and a pinch of salt and pepper to the potatoes. Using an electric mixer, beat the potatoes on medium speed until they are light and fluffy. Then, beat in the egg and fold in 1/4 cup of grated parmesan cheese.
- Prepare the green pepper by seeding, coring, and cutting it into 1/4-inch pieces. Stir this into the cooked meat mixture.
- Transfer the meat mixture into a 9-inch square baking dish and spread the potato mixture evenly over the top.
- Sprinkle the remaining parmesan cheese over the potato layer. You can either bake the dish immediately or cover it tightly and refrigerate for up to 2 days before baking.
- Preheat your oven to 350°F (175°C) and bake the casserole in the center for 40 to 50 minutes, or until the potatoes are golden on top. If the casserole has been refrigerated, it may require an additional 15 minutes of baking time.
- Allow the dish to stand for 10 minutes before cutting into servings.
Enjoy this comforting Italian Shepherd’s Pie as a warm, hearty meal that brings smiles to the table!
