Italian Style Shepherd’s Pie
1 Pound Ground Beef
1 Large Onion
3 Cloves Garlic
1- 14/5 Can Diced Tomatoes
1/4 Cup Pecorino Romano Cheese
1 Tablespoon Dried Basil
1 -14/5 Can Corn
1 1/2 Cups Shredded Cheddar Cheese
2 Cups Red Potato – Herb Butter Smashed Potatoes *
2 Cups Gold Potato – Pecorino Romano Smashed Potatoes *
Salt and Pepper to Taste
Preheat oven to 350 Degrees.
In large skillet, brown ground beef, just slightly on medium heat, season with salt and pepper to taste. Remove meat from pan and set aside. In the same pan, drain most of oil from the meat, leaving enough to fry onions. Slice onions and fry on medium low until just soft. Add in diced garlic, continue to cook another minute, salt and pepper to taste and place onions in with meat and mix.
Again in the same pan add tomatoes and basil and salt and pepper to taste. Remember tomatoes need a lot of salt. Simmer tomatoes until almost all liquid is reduced.
In large oven safe casserole dish, place beef and onion mixture on bottom, place tomato mixture next topped with pecorino romano cheese. Then place the corn that has been drained on top, add in cheese layer. Then add the red smashed potatoes. Last layer is the white smashed potatoes.
In preheated oven, bake casserole on lower then middle rack, cook for about 40 minutes or until bubbly and slightly browned on top. Serve. Enjoy!
In large pot of water add cut up potatoes (about 5 Large Potatoes) and boil until soft. Drain and return poatoes to pot. Add in 1/2 stick butter and 1/4 cup milk, salt and pepper.
*Herb Butter Smashed Potatoes- with softened butter mix in finely chopped basil, parsley, garlic, roasted red peppers, salt and pepper. Add a half of stick worth of herb butter into potatoes. ( This replaces the butter used in above recipe) Roll into a round stick of butter with plastic wrap and refrigerate. Use herb butter in place of regular butter for anything!
*Pecorino Romano Smashed Potatoes- Add into potatoes 1/4 cup of pecorino romano cheese.