ITALIAN SHEPHERD'S PIE

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While not traditional, I really like this version of Shepherd's Pie. Ketchup or HP sauce are excellent condiments for this recipe. You can substitute pretty much any veggie you like for the green pepper - peas and corn are my personal favorites - 1 cup would probably be enough.

Provided by Minxkat1

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 lbs ground beef
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon italian seasoning
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes
1/3 cup parmesan cheese
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
4 large potatoes, quartered
1 tablespoon butter
1/2 cup milk
1 pinch nutmeg
1 egg
1 large green pepper
salt & pepper
1 teaspoon sugar

Steps:

  • Brown ground beef in large frying pan, drain grease.
  • Add 1 Tbsp oil to pan, return beef to pan, add onion, garlic, Italian seasoning and dried red pepper flakes.
  • Fry until onion is softened.
  • Stir in drained tomatoes, Worcestershire sauce, 1 tsp each salt and sugar and 1/2 tsp pepper.
  • Break up tomatoes with a fork.
  • Cook over medium heat, stirring often for about 15 minutes, or until most of liquid has evaporated.
  • Meanwhile cook potatoes in boiling water until tender, about 15 minutes.
  • Drain potatoes.
  • Add butter, milk, nutmeg, salt and pepper.
  • Beat potatoes on medium speed of electric mixer until light and fluffy.
  • Then beat in egg.
  • Fold in 1/4 cup Parmesan.
  • Meanwhile seed, core green pepper and cut into 1/4 inch pieces.
  • Stir into cooked meat mixture.
  • Turn into a 9" square baking dish.
  • Spread potato mixture evenly on top of meat mixture.
  • Sprinkle with remaining Parmesan.
  • Bake right away, or cover tightly and refrigerate for up to 2 days before baking.
  • Bake in the center of preheated 350 F oven for 40 to 50 minutes or until potatoes are golden tipped.
  • If casserole has been refrigerated it may require an extra 15 minutes baking time.
  • Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 566.5, Fat 24.9, SaturatedFat 10, Cholesterol 125.2, Sodium 633.7, Carbohydrate 55.1, Fiber 8, Sugar 8.3, Protein 31.7

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