My fiance loves Shepards Pie, however, I have always found it rather bland. I came up with this "jazzed up" version to suit my tastes a little more than the traditional recipe.
- 1/2 lb. ground beef
- 1/2 onion, chopped
- 2 cloves garlic, jminced
- tomato juice
- 1 beef bouillon cube
- frozen corn (or use canned)
- Velveeta cheese, shredded or diced
- 1 prepared pie crust
- 6 potatoes, peeled and diced
- 2 cloves garlic
- milk or 1/2 and 1/2 as needed for mashed potatoes
Brown ground beef in a large frying pan. Drain well. Add onion and cook for about 5 minutes til onions are tender. Add garlic, cook for a couple minutes. Add tomato juice til mixture is the consistency of sloppy joes. Add bouillon and corn. Cook for 15-20 minutes. Remove from heat and add Velveeta, stirring til cheese is melted.
While beef is browning, start water for potatoes. Cook potatoes and garlic til tender, about 15 minutes. Mash with milk and butter.
Spread beef mixture in crust. Top with mashed potatoes. Bake at 400° for about 25-30 minutes.
Variations: Add your favorite seasonings to ground beef.