Originally I posted this recipe before but since I’m all over the place today (kids and hubby are home) I don’t have the time to put up my post for Sabroso Saturday that my friend Migdalia has created on her site.
Enjoy my recipe and I hope you’ll make it for your family one day!
Shepherd’s Pie – Latina-Style
5-pounds of potatoes (Russet or Idaho works great for mashing)
2-pounds of lean ground beef
1-bag/box of frozen mixed vegetables (corn, carrots, green beans, peas)
1-2 tablespoons of all-purpose flour (it depends how thick you want it)
2-cloves of garlic
2 tablespoons of tomato paste or sauce – which ever you have on hand.
*Seasonings that you would use to season meat. I use a packet of sazon, adobo, pepper, cilantro, sofrito, garlic powder, onion powder, cumin, oregano. (I like my foods well-seasoned )
HOW TO MAKE:
Peel and cut potatoes as you would for mashed potatoes. Don’t forget to place the potatoes in cold water. You don’t want your papas (potatoes) to be hard on the inside.
While the potatoes are boiling, Brown the meat in a pan and add seasonings while you are browning it. I think if you season the meat while it browns, it makes the meat more flavorful because the seasonings has time to marinate with the meat.
Drain the meat if it’s too greasy. Add your flour by sprinkling it over the meat.
Than add your paste/tomato sauce. Add the veggies and mix it around.
Place your meat/veggie mixture into a casserole dish and set aside.
When the potatoes are done, drain it and place them back into the hot pot. Add your ingredients that you would use for mashed potatoes. I use warm milk, butter, cream cheese and mayonnaise.
Once the mashed potatoes are done, place the potatoes over the meat & veggie mixture and place it in a preheated oven set to 350 degrees for 30 minutes and voila.
You’ve got dinner!
Serve it with some dinner rolls and a nice salad and you’ve got yourself a well-balanced meal for you and your family.
Buen Provecho!! Happy Eating!! For more Sabroso Saturday, click HERE.