Shepherds Pie Nachos

All the flavors of shepherd's pie, but in nacho form! A sheet tray of tortilla chips topped with meat and veggies in a gravy, and some sour cream loaded potatoes.

Prep Time15

Cook Time25

potato cooking1 30

Total Time2 10

Course: Appetizer, Main Course

Cuisine: American, British, Irish, Mexican, Tex-Mex

Keyword: Mash-Up, Nachos

Servings: people

Calories: 1212kcal

Ingredients

1 pound ground beef
1 carrot diced
1/2 small onion diced
2 cloves garlic
2 tablespoons red wine or cognac
1 cup stock
1 teaspoon dried thyme
1 cup frozen corn
1 tablespoon cornstarch
2 tablespoons water
2 russet potatoes
1 cup sour cream
1 clove garlic grated
1/2 stick butter melted
90 tortilla chips
3 cups cheddar cheese

Instructions

Add the beef in a large frying pan over high heat and season with salt and pepper. Cook to brown in some areas, about 5 minutes. Remove excess fat from the pan if needed.
Add the onion and carrot to the pan and continue to cook and stir often to soften the veggies and continue to get some color on the meat. about 8 minutes. Add the garlic and cook 2 minutes. Add the wine and mix. Add the stock, thyme, and corn. Cook 5 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 texture.
When the potatoes are done baking, peel the skin and run them through a potato ricer or mill. Stir in the butter and sour cream to combine. Put into a piping bag.
Preheat broiler to high
Lay out the chips on the pan. Top with half the cheese, then the meat, then more cheese. Pipe on the potatoes evenly.
Broil the chips for 5-8 minutes to brown the potatoes and melt the cheese.

Nutrition