Shepherd's Pie Recipe


Main Ingredient


 Onion4 Ounce, chopped
 Vegetable oil2 Teaspoon
 Garlic cloves2 Clove (10 gm), minced / crushed through a press
 Garlic2 Clove (10 gm), minced / crushed through a press
 Corn kernels1 1⁄2 Cup (24 tbs) (Fresh Frozen Or Canned)
 Red bell pepper1 Medium, diced
 Lean ground beef1 Pound
 Chili powder1⁄4 Cup (4 tbs)
 Ground cumin1 Tablespoon
 Dried oregano1 Teaspoon, crumbled
 Hot pepper sauce1⁄2 Teaspoon
 Salt1 1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
 Yellow cornmeal2 Tablespoon
 Unsweetened cocoa powder2 Tablespoon
 Canned italian peeled tomatoes28 Ounce (1 Can, With Their Juice)
 Green beans3⁄4 Pound, cut into 3/4-inch lengths
 Sliced pitted black olives3⁄4 Cup (12 tbs)
 Baking potatoes2 Pound, peeled and cut into 1-inch cubes
 Butter1 Tablespoon
 Milk3⁄4 Cup (12 tbs)
 Nutmeg1⁄2 Teaspoon, freshly grated
 Egg1 Large
 Sesame seeds1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 3890 Calories from Fat 1071

% Daily Value*

Total Fat 124 g190%

Saturated Fat 34.4 g171.8%

Trans Fat 0 g

Cholesterol 520.7 mg

Sodium 6099.5 mg254.1%

Total Carbohydrates 547 g182.3%

Dietary Fiber 124.2 g496.9%

Sugars 35.9 g

Protein 194 g387.5%

Vitamin A 569.4% Vitamin C 571.8%

Calcium 120.5% Iron 283%

*Based on a 2000 Calorie diet


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. Sprinkle with the sesame seeds. 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.