Cheeseburger Shepherd’s Pie

 

This Cheeseburger Shepherd’s Pie is a BHG recipe that combines flavors of a juicy cheeseburger in this delicious food mashup. They used ground chicken, but you could easily swap for ground turkey or beef. I also substituted the 1.5 cups of frozen whole kernel corn with 1 tomato, diced. Who puts corn on their cheeseburger?  Serves 6 Total Time: 1 hour 

Ingredients:

Nonstick cooking spray

1.5 lbs ground beef, turkey or chicken 

1/2 cup red and/or green pepper, chopped 

1/3 cup yellow or white onion, chopped 

2 teaspoons minced garlic 

1 tomato, diced 

3/4 cup water

1 6oz can tomato paste

1 tablespoon Italian seasoning 

1/4 cup pickle relish

1/4 cup yellow mustard 

1 cup shredded cheddar cheese 

1.5 lbs mashed potatoes, refrigerated 

Garnish: sliced green onions or chopped pickles, optional 

Directions

:

Make your mashed potatoes and refrigerate. Preheat oven to 350°F. Coat an oven-safe 4- to 5-qt. pot with cooking spray. Cook the next four ingredients (through garlic) in the pot over medium-high heat until meat is browned. Drain off any fat. 

Stir the next five ingredients through the mustard into the meat mixture. Bring to boil then reduce heat to simmer for 5 minutes. Stir in 1/2 cup cheese and top with mounds of mashed potatoes. Sprinkle with remaining cheese. Bake uncovered for 20 minutes or until cheese has melted. Top with garnish, if using.