I’m not going to lie to you, I don’t really know the origins of Shepherd’s Pie or the “right” way to cook it. All I know is that it seems like everyone one pretty much knows what it is and a lot of families have their version of it. The problem is, I’m a really picky eater (though I am learning how not to be) and I never really like any version of it. I don’t like the tomato sauce in any of them, I don’t like the carrots in some, or the ground lamb meat in others. However, my husband really likes Shepherd’s Pie. So years ago when we started living together, I had to figure out how I could make one of his favorite dishes in a way I wouldn’t absolutely hate. So I traded the tomato sauce for a beef sauce, the carrots for his favorite veggie: green beans, and the traditional lamb for ground beef. At this point, I’m not exactly sure this is a “Shepherd’s Pie”, but it’s my version of it and is now my husband’s favorite meal. This is the one he asks for for special occasions like his birthday and I don’t actually hate it! So go ahead, give this untraditional version of a traditional meal a try, and maybe you’ll fall in love with it like he did!
Ingredients:
- 6 cups diced potatoes
- olive oil for sauteing
- 1 tsp minced garlic
- 1/2 cup small diced yellow onion
- 1 1/2 pounds ground beef
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 1/2 cups beef broth
- 1 can french style green beans
- 3 tbsp butter
- 1 cup whole milk
- 1 1/2 cups cheddar cheese
Directions:
1. Boil the cubed potatoes until soft.
2. Heat the olive oil in a pan over medium heat and saute the minced garlic and diced onion until the onion is translucent.
3. Add the ground beef to the pan and break it up. Then add the salt, pepper, red pepper, garlic powder, and onion powder and mix it all around.
4. When the meat is browned, drain the grease and return to the pan.
5. Preheat the oven to 375℉.
6. Add the beef broth to the pan with the ground beef and bring it to a simmer. Let simmer until the liquid has reduced to about 1/3 of the original amount.
7. While the meat simmers, add the butter and milk to a bowl with the boiled potatoes. Use an immersion blender, potato masher, or fork to mash the potatoes with the butter and milk until they are completely smooth.
8. When the beef broth has reduced, remove from the heat. Then open the green beans and drain as much liquid from the can as possible.
9. In a rectangular oven-safe dish that is about 6 x 13 inches, spread the green beans evenly across the bottom.
10. Next, spread the meat out on top of the green beans.
11. Then spread the smooth mashed potatoes out on top.
12. Lastly, sprinkle the cheese all over the top. Then bake in the preheated oven for 20 minutes, or until the cheese is crispy.
Remove from the oven and let stand at least 5 minutes before serving.
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