Shepherds Pie Nachos

I have had nachos on my mind a lot lately, more on that soon, to the point where everything I look at I turn into nachos in my head. I was craving shepherds pie recently, as one does this time of the year, and realized it would be awesome as nachos. The bottom part is almost like a chili! Combine that with potatoes that have extra sour cream and you have everything you need for a great pile of nachos. OH and before you yell at me, yes I know "shepherd's" pie is traditionally with lamb

I streamed this recipe on Twitch and YouTube a few weeks ago and you can watch that stream below:

I grew up with a more Irish-American version of shepherds pie with a layer of beef, corn, and potatoes, but when I lived in Bermuda I fell in love with the British version that has more of a stewy beef situation on the bottom. I also made this version with vegan beef cause we have been trying to eat a little less meat, but the recipe I wrote is interchangeable! Pipe the potatoes on top and broil it to brown. I loved these nachos! they have everything you could ever want in a sheet of chips.

Shepherds Pie Nachos

  • meat
  • 1 pound Ground Beef
  • 1 carrot diced
  • 1/2 Small Onion diced
  • 2 cloves Garlic
  • 1 cup Stock
  • 1/2 can Diced Tomatoes
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1 cup Frozen Corn
  • 1 tablespoon Cornstarch
  • 1 tablespoon Water
  • potatoes
  • 2 pounds Russet Potatoes Boiled until tender
  • 1 cup Sour Cream
  • 1 clove Garlic grated
  • 1/2 stick Butter softened
  • Nachos
  • 90 Tortilla Chips
  • 2 cups cheddar chese
  • garnish with parsley and scallions


    1. Brown the beef in a large frying pan until cooked and brown. Remove from the pan and strain excess fat, leaving about a tablespoon of the fat in the pan. If you are using vegan meat like I did, you can skip this step.
    2. Cook the onion and carrot in the pan for about 8 minutes to soften. Add the garlic and cook 2 minutes. Add the meat back in, along with the stock, tomatoes, parsley, and thyme. Cook 5 minutes.
    3. Add in the corn and cook 2 minutes. Mix the cornstarch and water in a bowl until combined. Add about half this mixture to the meat and watch it thicken. Add more if needed to form a thick chili-like texture.
    1. Right when the potatoes are coming out of the boiling water, add the sour cream and butter to them in a large bowl. Mash the potatoes and season with salt and pepper. Put into a piping bag.
    1. Preheat broiler to high
    2. Lay out the chips on the pan. Top with half the cheese, then the meat. Pipe on the potatoes evenly. Top with the remaining cheese.
    3. Broil the chips for 3-5 minutes to brown the potatoes and melt the cheese.
    4. Top with parsley and scallions and serve.