Shepherds Pie Nachos
December 7, 2020
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
- 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
- 2 pounds Russet Potatoes Boiled until tender
- 1 cup Sour Cream
- 1 clove Garlic grated
- 1/2 stick Butter softened
- 90 Tortilla Chips
- 2 cups cheddar chese
- garnish with parsley and scallions
- 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.
- 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.
- 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.
- 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.
- Preheat broiler to high
- 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.
- Broil the chips for 3-5 minutes to brown the potatoes and melt the cheese.
- Top with parsley and scallions and serve.