I love homemade mashed potatoes, but I can get tired of them pretty quickly. A good way to use up leftovers is to put them on top of Shepherd's pie. I have already posted one recipe for a sweet potato Shepherd's pie from Natural Home Magazine, and tonight I made a version from the Tillamook Cheese Cookbook. It's actually quite a nice cookbook, especially if you are a fan of Tillamook Cheese like me. Joe and I spent a weekend at the coast this past summer so of course we had to stop by the factory for the free cheese samples!
|Shepherd's pie with salad on the side.|
Shepherd's Pie topped with Cheddar Mashed Potatoes
adapted from the Tillamook Cheese Cookbook
Notes: I only had about half of the mashed potatoes it called for so I planned to just make half the recipe, which would be four servings instead of 8. As I am typing this up however, it occurs to me that the only ingredients I actually halved were the ground beef, the mashed potatoes, and the cheese. I accidentally used the full amount of everything else! Since we thought it tasted really good that way, I'm going to type the recipe up that way too. :-)
1 pound extra-lean ground beef
2 tablespoons vegetable oil
1 cup diced onion
1 large carrot, diced
1 teaspoon minced garlic
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1-14 ounce can crushed tomatoes
1/8 teaspoon freshly ground black pepper
2 cups mashed potatoes
2 cups shredded Tillamook Sharp Cheddar cheese, divided
2 tablespoons freshly chopped parsley
Preheat the oven to 375 F. Heat the oil in a large skillet over medium-high heat. Saute the onion and carrot for 8-10 minutes, or until softened. Add the garlic and cook for another 3 minutes. Add the ground beef, breaking it up with a wooden spoon, and cook until browned. Add the Worcestershire, tomato paste, crushed tomatoes, and pepper. Cook until the mixture has thickened, about 10 minutes. Spoon the mixture into a 9x9 baking dish.
In a medium bowl, combine the mashed potatoes with 1/2 of the cheese and the parsley. Spread this potato mixture over the top of the beef mixture with a spatula. Sprinkle the remaining cheese over the top. Place the pan onto a baking sheet (I guess this is in case the mixture bubbles over. It didn't when I made it, but it's not a bad idea, just in case) and bake until it bubbles, about 25 minutes.