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.
Russet potatoes (diced) - 2
Salt - ¼ tsp
Egg yolk - 1
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
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.