Description
Shepherd’s pie with a twist for an easy weeknight dinner! A delicious, savory meat and veggie filling topped with crispy sweet potato tater tots and a blanket of cheese.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 medium yellow onion, finely chopped
- 2 carrots, halved and chopped
- 4 tbsp tomato paste
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp celery powder
- 2 tbsp all-purpose flour
- 2 cups green peas, frozen
- 1 cup chicken broth
- Salt and pepper, to taste
- 20 oz frozen sweet potato tater tots
- 1/3 cup cheddar cheese, shredded
Instructions
- Preheat oven to 425ºF.
- Heat a skillet over medium heat. Cook ground beef until it is browned. Use a wooden spoon or spatula to break the meat apart as it cooks down.
- Move the meat to the sides of the skillet and pour chopped onions and carrots into the center of the skillet, and cook until soft. Once they start to get soft, stir them in with the meat.
- Add seasonings and simmer for several more minutes.
- Add 2 tbsp of flour to the veggie-meat mixture and stir to incorporate, and simmer for 1-2 minutes. (Flour will thicken the shepherd’s pie filling.)
- Add chicken broth and green peas to the skillet. Gently stir to mix the peas into the filling. Let the filling simmer for an additional 3-4 minutes.
- Carefully remove the skillet from the heat. (If you are using an oven-safe skillet, like a cast-iron skillet, you can bake the pie in the skillet. If your skillet is not oven-safe, transfer the filling to a casserole dish.) Spread the meat and veggie mixture into an even layer in the bottom of the skillet or casserole dish.
- Cover the filling with a single layer of sweet potato tots and sprinkle shredded cheese on top of the tater tots.
- Cook the pie in the oven for 15-25 minutes until the tots are cooked and the cheese is melty.
- Let the shepherd’s pie sit for 8-10 minutes before serving. Use a large spoon to scoop and serve. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes