Today is Pi Day. Here in our wonderful Great Northwest it is also an overcast comfort food day; we shall celebrate both. Shepherds Pie meets Twice-Baked Potatoes = Ultimate Comfort Food Fest. I wished I had thought of this meat-veggie marriage years ago.
Anyone remember the ground beef, canned green bean, cream of mushroom, tater tot casserole? Well, I remember a time I loved it, but I have moved on to tastier times. There’s a part of me that will always have fond memories of the tater tot concoction. However, if I had had Twice Baked Shepherd’s Pie back then, I would have lost my mind.
For the meat filling we’re using two kinds of meat (lamb is traditional for shepherd’s pie), for more flavor depth. The vegetables are cooked right in with the meat, and then all the seasonings are added. And the buttery creamy potatoes are spiked with dry ranch dressing mix. I have said this so many times; why didn’t I think of this before? My sister in-law is the one who introduced me to the ranch seasoning in the potatoes. Genius!
After it’s all put together, bake uncovered for 35 to 40 minutes.
I had to show you the back side of a slice. Look at the sizzled cheesy baked edges. It’s so freaking good, almost better than pizza.
If green peas and corn in the filling are not your “thing” I have substituted green beans before. But, they do need to be cooked first. Just toss them in with the carrots when they are cooking with the meat filling, or cook separately. Trust me, the green beans will not cook properly even though the pie bakes for nearly 40 minutes.
If you do not have a 10-inch deep dish pie plate, any 9 x 13 casserole dish will work. Pie does not always need to be round. Another savory pie that’s easy to create is Southwest Chicken & Cornbread Pie. You will recognize my pie plate when you click on it. Regardless, it’s another family/fan favorite.
Twice Baked Shepherds Pie is the best you will have ever tasted. And even though we don’t slice it like a regular pie, you’re gonna want to save the last “slice” for yourself!
Twice Baked Shepherds Pie
Twice-Baked Shepherds Pie, comfort food without a lot of guilt, easily catered to your family's favorite veggies, ranch mashed potatoes and melty cheese.
8
45
minutes40
minutesKeep the screen of your device on
Ingredients
- Twice Baked Potatoes
5 potatoes (Yukon Gold, Russets or Reds), peeled & cubed (about 5 Cups)
4 tablespoons butter
4 ounces cream cheese (one-half of an 8-ounce brick)
3/4 cup shredded cheddar, sharp cheddar or colby jack Cheese
1 tablespoon dry ranch dressing mix
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 cup shredded cheddar cheese for topping
- Meat Filling
1 pound lean ground beef or lamb (lamb is traditional for shepherd's pie)
1 pound ground turkey or ground pork
1 cup chopped onion
2 carrots, peeled & chopped small (about 1 cup)
1 cup frozen corn or peas, or mixture of both.
1 tablespoon minced garlic
1 teaspoon each, salt & pepper
2 tablespoons cornstarch
1 cup (8 ounce can) tomato sauce
1/2 cup beef or chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon each, dried oregano and dried basil
Directions
- Twice Baked Mashed Potatoes
- In a large saucepan cover potatoes with water, sprinkle in salt, and bring to a boil. Cook for about 15 minutes until potatoes are tender, drain off water and add to large bowl.
- Add butter and cream cheese to the hot potatoes immediately and beat with an electric hand mixer (I like my KitchenAid) to melt the butter/cream cheese.
- Add the 3/4 shredded cheese, dry ranch mix, pepper and garlic powder. Beat another minute or so until well combined, set aside.
- Meat – Veggie Filling
- Preheat the oven to 375 F.
- In a large bowl, mix together your two meat choices until well-kneaded together as one meat.
- In a large skillet, at medium-high heat, add the ground meat, onion, carrots, garlic. Break up meat as it is cooking about 10 minutes, and test the carrots to be sure they are fork tender. If not, turn the heat down to medium and cover with lid for about 5 minutes and test again.
- Drain off any fat. Stir the cornstarch into the meat/veggie mixture.
- Add in the salt & pepper, and all other remaining ingredients, cook and stir until mixture is slightly thickened, about 5 minutes.
- Place meat into a large 10-inch deep dish plate or other baking dish.
- Spread the mashed potatoes over entire surface, and top potatoes with remaining 1 cup cheddar cheese.
- Bake uncovered for 35-40 minutes at 375 F.
Americana????? Don’t tell my English son-in-law its just as good if not better than his gran’s. LOL
Oh, I bow down to anyone’s grandmother! My own was a FABULOUS cook!!!
Yay, I am approved for comments!
Sounds yummy to me! If I tell Matt it’s your recipe, I may even be successful in getting him to eat it without complaining too terribly much. You are the expert, after all!
Hahahahaha, love that Matt!