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Spicy Shepherd's Pie

A mostly traditional shepherd's pie but with a slight spin.

Ingredients

Filling

  • 1 lb ground meat (beef, turkey or lamb)
  • 1 cup frozen peas, thawed
  • 1 cup carrots, diced
  • ½ cup celery, diced
  • 0.5 medium onion, diced
  • ¼ cup mushroom, diced
  • 2 3 cloves garlic, chopped
  • 2 tbsp vegetable oil
  • 1 tsp crushed pepper (optional)
  • salt and pepper to taste
  • 1 tbsp cornstarch powder

Topping

  • 4 medium to large potatoes
  • 2 tbsp mayonnaise
  • 1 tbsp butter
  • 2 tsp stalks green onion - finely chopped
  • ½ cup cheese, shredded (mozarella, pepperjack recommended)
  • 1 tsp garlic powder
  • ¾ cup milk
  • tsp salt/pepper to taste

Directions

  1. For filling, fry onion and garlic in olive oil until slightly brown.
  2. Add celery, carrots and mushrooms; allow to fry for a few minutes.
  3. Add ground meat.
  4. Add salt, pepper and crushed peppers to taste.
  5. Dissolve cornstarch in some cold water and stir until dissolved.
  6. Add into pan and bring to a boil.
  7. Remove meat mix from stove. Set aside.
  8. For topping, boil potatoes until soft so as to allow mashing.
  9. Add butter, salt, pepper, garlic powder, green onion and mix well.
  10. Add mayonnaise and milk and mix well.
  11. Allow mashed potato to cool before adding shredded cheese.
  12. Place meat at bottom of 9x13 pan.
  13. Spread mash potato over meat.
  14. Bake for 20-25 minutes at 350F.
  15. Serve warm.

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