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.
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
A sheet tray of tortilla chips topped with meat and veggies in a gravy, and some sour cream loaded potatoes. All the flavors of shepherd’s pie!
Servings: 4 people
Ingredients
- 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
Instructions
- 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.