Recipe Background
Mmmm, Cheeseburger Shepherd's Pie! What a culinary concept! It makes perfect sense, doesn't it? The mashed potatoes are fluffy, light, creamy, and filled with sharp cheddar cheese, taking on the role of french fries served next to a cheeseburger. Then beneath that layer is a juicy, savory, beefy mix that tastes like it has ketchup and mustard on it! This Cheeseburger Shepherd's Pie even makes sure not to skimp on the pickles! So don't grab a bun; grab a spoon and head to the table!
Mmmm, Cheeseburger Shepherd's Pie! What a culinary concept! It makes perfect sense, doesn't it? The mashed potatoes are fluffy, light, creamy, and filled with sharp cheddar cheese, taking on the role of french fries served next to a cheeseburger. Then beneath that layer is a juicy, savory, beefy mix that tastes like it has ketchup and mustard on it! This Cheeseburger Shepherd's Pie even makes sure not to skimp on the pickles! So don't grab a bun; grab a spoon and head to the table!
Ingredients
- 1 cup water plus more, to taste, for boiling the potatoes
- 1/2 teaspoon salt plus more, to taste, divided
- 1 1/2 pounds russet potatoes peeled and cubed
- 1/2 cup light sour cream
- 1/4 cup milk
- 1 cup cheddar cheese shredded, divided, plus more, to taste, for topping
- 1 1/2 pounds lean ground beef
- 1 medium red bell pepper chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 (6-ounce) can tomato paste
- 1/2 (12-ounce) package frozen whole kernel yellow corn
- 1/2 cup dill pickles coarsely chopped
- 1/4 cup yellow mustard
- 1 teaspoon dried oregano crushed
- green onions to taste, sliced, for garnish
- bacon optional, to taste, cooked crisp, for topping
Directions
- Preheat the oven to 350 degrees F.
- In a large saucepan, bring the extra water, lightly salted with the extra salt, to a boil.
- Add the potatoes and cook until tender, about 15-20 minutes.
- Drain the potatoes.
- Mash the potatoes with a potato masher or beat with an electric mixer on low speed.
- Gradually add the sour cream, the milk, and 1/2 teaspoon of the salt to the potatoes, while mashing or beating until light and fluffy. Be careful not to over mash.
- Stir 1/2 cup of the cheddar cheese into the mashed potatoes.
- In a large skillet over medium heat, add the beef, the bell pepper, the onion, and the garlic and cook, while crumbling the beef, until the meat is browned, about 5-7 minutes.
- Drain off any excess fat.
- Stir the tomato paste, 1 cup of the water, the corn, the pickles, the mustard, and the oregano into the beef mixture and bring to a boil.
- Reduce the heat and simmer the beef mixture, uncovered, until the flavors blend together, about 5 minutes.
- Stir the remaining 1/2 cup of the cheddar cheese into the beef mixture.
- Spoon the beef mixture into a 2-1/2-quart baking dish.
- Spoon the mashed potatoes in mounds over the beef mixture.
- Sprinkle the top of the potatoes with the extra cheddar cheese.
- Bake the pie until it is heated through and the cheese melts, about 20 minutes.
- Top the pie with the green onions and the bacon, and serve.
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