Recipe

Italian Shepherds Pie With Garlic Mashed Potatoes Recipe

	Dvisscher / All my dishes 2 years, 2 months ago Comfort food at it's best! This shepherd's pie has it all. My family loves it! Prep:30m Cook:45m Servings:6	Dvisscher
	easy italian colourful

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Ingredients

2 lb lean ground beef

1 large onion

4 cloves garlic, minced

2 c diced celery

1 c diced carrots

3 tsp dried basil

2 sprigs fresh thyme (stemmed)

1 tsp salt

dash hot sauce

1 can (28oz) crushed or pureed tomatoes

1/3 c tomato paste

Garlic mashed potatoes:

8 large potatoes

2 tbsp olive oil

8-10 cloves garlic, minced

1 can (19oz) white kidney beans, drained and rinsed

1/4 c fresh parsley

4 tbsp grated parmesan

3 tbsp bread crumbs

Directions

In Dutch oven brown ground beef then drain off as much fat as you can.

Stir in onions, garlic, carrots, celery, basil, thyme,and oregano, salt and hot sauce.

Stir and cook for about 6 or 7 minutes until veggies are softened.

Stir in tomatoes and tomato paste then bring to a boil.

Reduce heat and simmer for 20 minutes.

Spread into a greased 9x13 casserole. Set aside while you make potatoes.

For potatoes:

Cook potatoes in boiling salted water for 20 minutes or until softened.

Meanwhile, in a saucepan, combine oil and garlic and cook until softened, taking care not to burn garlic. (5 minutes)

Drain the potatoes, but reserve about 1/2 c of the water.

Mash the potatoes, the kidney beans, and the garlic mixture together, using some of the reserved water for moistening. Stir in the parsley.

Spoon the potatoes over the meat in the casserole dish.

Combine the parmesan and bread crumbs together then sprinkle over top of the potatoes.

Bake for 45 minutes in a 350 oven. Yum

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Comments

kukla 2 years, 2 months ago said:
OK. You hit a hole-in-one here - Italian, Shepherd's Pie, Garlic Mashed - 3 of my Fav comfort foods....all going on at once? My tastebuds salute you! (Guess what's for dinner tomorrow night???) Thanks, Dvisscher!

rosemaryblue 2 years, 2 months ago said:
This is a great, over the top, recipe!

chihuahua 1 year, 9 months ago said:
My husband will love this. Thanks.

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Alterations

dond 2 years, 2 months ago said:
I have a recipe that is somewhat similar. For the potato topping, I simmer about three large, peeled, diced potatoes for 10 minutes or so, then add a cup of peeled, diced parsnips and a cup and a half of peeled, diced butternut squash. Then I simmer this mixture for about 15 or 20 minutes before pureeing it in a food processor. I stir in some unsalted butter, salt, and pepper, and use this mixture as the topping. For the filling, I used cubed chuck roast; but my wife, who is British and grew up on this dish, says ground beef works fine. I've never added hot sauce, but that sounds like an interesting twist, as does topping it off with Parmesan.

dond 2 years, 2 months ago said:
Have you ever tried it with something other than beef, say, lamb? I never have, but have thought about it.

dond 2 years, 2 months ago said:
Oh, one other thing. After adding the drained tomatoes and the tomato paste (I used about two Tbsp), I add about 8 ounces each of chicken and beef stock before simmering for 90 minutes. The long simmer is necessary because I don't use ground beef.

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