Shepherd’s Pie Recipe
Shepherd's Pie Recipe using Leftover Taco Meat
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 452
- Fat: 17 g
- Carbohydrates: 52.5 g
- Sodium: 295 mg
- Fiber: 7.3 g
- Protein: 23.1 g
- Cholesterol: 65 mg
Recipe type: Main
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Shepherd’s pie can be made with the help of unused meat which is left behind once you make tacos. You will require a few commonly found ingredients to complete this recipe. It is a tasty dish with a potato crust on top, and a beef and vegetable filling underneath.
Ingredients
- Potato Topping:
- Russet potatoes (diced) - 2
- Salt - ¼ tsp
- Egg yolk - 1
- Filling:
- Leftover beef - 12 ounces
- Onions - 1 cup diced
- Black pepper - ½ tsp
- Thyme - ½ tsp dried
- Chili powder - 1 tsp
- Carrots - 2 cups shredded
- Fresh green beans - 1 cup chopped
- Frozen corn - ½ cup
- Tomato paste - 2tbsp
- Low-sodium chicken stock - 1 cup
Instructions
- Preheat your oven to 375 degrees F.
- Put the potatoes in a sauce pan and fill it with cold water; the water should cover the potatoes completely.
- Put a lid on the pot and put it on the stove over medium heat to boil.
- When it starts boiling, reduce it to a simmer, and cook the potatoes for 10 minutes until they get soft.
- Start to prepare the filling while the potatoes are cooking: Put a shallow pan on the stove over medium heat and add in onions and beef; stir it all about and let the beef brown a little.
- Add the beans, spices, carrots and tomato paste to the pan, and give it another stir. Let it simmer over medium heat for around 3 minutes.
- Pour in the chicken stock and the corn, and give it another stir.
- Take the pan off the heat and put the vegetable and beef mixture in the casserole dish - spread it out as the base layer.
- The potatoes will be done by then. With the help of a ricer or masher, mash the potatoes after draining them.
- Add the salt and egg yolk to the mashed potatoes.
- Spread a thick even layer of this potato mixture on top of the vegetable and beef layer.
- Put it in the preheated oven for around 10 minutes, until the potatoes brown a little.
- Serve hot, with a fresh salad.
Instructions
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1
Salad that goes well with Shepherd's Pie:
Fresh Apricot Thai Salad
Fresh salad is the perfect way to enhance the taste of the Shepherd's Pie. Besides, it is extremely easy to prepare as well.
 - 2 Salt - ¼ tsp Egg yolk - 1 Filling: Leftover beef - 12 ounces Onions - 1 cup diced Black pepper - ½ tsp Thyme - ½ tsp dried Chili powder - 1 tsp Carrots - 2 cups shredded Fresh green beans - 1 cup chopped Frozen corn - ½ cup Tomato paste - 2tbsp Low-sodium chicken stock - 1 cup Instructions Preheat your oven to 375 degrees F. Put the potatoes in a sauce pan and fill it with cold water; the water should cover the potatoes completely. Put a lid on the pot and put it on the stove over medium heat to boil. When it starts boiling, reduce it to a simmer, and cook the potatoes for 10 minutes until they get soft. Start to prepare the filling while the potatoes are cooking: Put a shallow pan on the stove over medium heat and add in onions and beef; stir it all about and let the beef brown a little. Add the beans, spices, carrots and tomato paste to the pan, and give it another stir. Let it simmer over medium heat for around 3 minutes. Pour in the chicken stock and the corn, and give it another stir. Take the pan off the heat and put the vegetable and beef mixture in the casserole dish - spread it out as the base layer. The potatoes will be done by then. With the help of a ricer or masher, mash the potatoes after draining them. Add the salt and egg yolk to the mashed potatoes. Spread a thick even layer of this potato mixture on top of the vegetable and beef layer. Put it in the preheated oven for around 10 minutes, until the potatoes brown a little. Serve hot, with a fresh salad. 3.2.1284
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Comments
I think any fresh salad would be lovely along with the shepherd’s pie.
A absolutely agree with you, Jenny! Fresh salads taste delicious. But make sure that you add less vinegar.