Shepherds Pie Nachos

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

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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
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.

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