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Shepherd's Pie

Diet.Chef's picture
  Onion 4 Ounce, chopped
  Vegetable oil 2 Teaspoon
  Garlic cloves 2 Clove (10 gm), minced / crushed through a press
  Garlic 2 Clove (10 gm), minced / crushed through a press
  Corn kernels 1 1⁄2 Cup (24 tbs) (Fresh Frozen Or Canned)
  Red bell pepper 1 Medium, diced
  Lean ground beef 1 Pound
  Chili powder 1⁄4 Cup (4 tbs)
  Ground cumin 1 Tablespoon
  Dried oregano 1 Teaspoon, crumbled
  Hot pepper sauce 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Yellow cornmeal 2 Tablespoon
  Unsweetened cocoa powder 2 Tablespoon
  Canned italian peeled tomatoes 28 Ounce (1 Can, With Their Juice)
  Green beans 3⁄4 Pound, cut into 3/4-inch lengths
  Sliced pitted black olives 3⁄4 Cup (12 tbs)
  Baking potatoes 2 Pound, peeled and cut into 1-inch cubes
  Butter 1 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Nutmeg 1⁄2 Teaspoon, freshly grated
  Egg 1 Large

1. In a large stovetop casserole or Dutch oven, cook the onion in the oil over moderate heat until softened, about 5 minutes. Add the garlic and cook for 30 seconds longer. Add the corn and red bell pepper and cook until the corn is just tender, 2 to 3 minutes. Remove to a plate and set aside.
2. Crumble the ground beef into the casserole and cook, stirring frequently over moderately high heat, until lightly browned, about 5 minutes. Drain off any fat. Add the chili powder, cumin, oregano, hot sauce, 1 teaspoon of the salt, 1/4 teaspoon of the black pepper, the cornmeal and cocoa. Stir to blend well. Stir in the tomatoes with their juice, breaking up the tomatoes with a spoon. Add the green beans and simmer, stirring frequently, until the sauce thickens, 10 to 15 minutes. Stir in the reserved cornpepper mixture and the olives and simmer for 3 minutes. Turn the filling into a 13-by-9-by-2-inch baking pan. (The recipe can be prepared to this point up to a day ahead. Cover and refrigerate. Let the dish return to room temperature before proceeding.)
3. Preheat the oven to 375°. Drop the potatoes into a large saucepan of boiling water, partially cover and cook until soft and tender, about 15 minutes. Drain and return to the pan. Toss over moderate heat for about 10 seconds to dry; remove from the heat. Add the butter, milk, nutmeg and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Beat with a hand-held electric mixer until fluffy. Beat in the egg.
4. Spread the potato topping over the meat filling, swirling decoratively. Bake until golden brown, 30 to 40 minutes. Let stand for about 15 minutes before serving. Using a knife, mark into 8 large squares; scoop out with a spatula. Serve hot.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3804 Calories from Fat 1009

% Daily Value*

Total Fat 116 g178.6%

Saturated Fat 33.3 g166.6%

Trans Fat 0 g

Cholesterol 520.7 mg173.6%

Sodium 6097.9 mg254.1%

Total Carbohydrates 543 g181.1%

Dietary Fiber 122.5 g489.9%

Sugars 35.9 g

Protein 191 g382.2%

Vitamin A 569.3% Vitamin C 571.8%

Calcium 105.8% Iron 270.9%

*Based on a 2000 Calorie diet

Shepherd's Pie Recipe