How to make scalloped potato shepherd's pie

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If you're anything like me, you love finding cool new ways of preparing old family favorites. This new version of a classic Irish shepherd's pie uses scalloped potatoes as the topping, instead of the traditional mashed potato. The thinly sliced potatoes are crisped in the oven and add an extra layer of flavor and texture to the dish that smooth mashed potatoes just can't mimic.
The scalloped potatoes are creamy, cheesy, and have the perfect amount of crunch in every bite, you'll start to prefer this method over traditional mashed potatoes! While this recipe may take a bit longer time to cook, the results are definitely worth the wait! The recipe below is delicious, family-friendly, and even impressive to serve at a dinner party!
Cooktop Cove
Scalloped Potato Shepherd's Pie
15 mins
1h 10 mins
1h 25 mins
2 1/2 pounds Russet potatoes, peeled
3/4 cup heavy cream
1 1/2 pounds ground beef, 80/20
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
2 cloves garlic, minced (for filling)
2 cloves garlic, thinly sliced (for topping)
1 cup low-sodium beef stock
2 tablespoons all purpose flour
1 tablespoon Worcestershire sauce
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 tablespoon tomato paste
2 teaspoons freshly chopped parsley
1/2 teaspoon paprika
2 tablespoons olive oil
Kosher salt & freshly ground black pepper
Cut the peeled potatoes in 1/8" thick slices.
Put the potato slices in a large pot, and cover completely with water.
Place pot on high heat and bring to a boil, until the potato slices are fully cooked and fork tender. Drain and set aside.
While the potatoes are cooking, put 2 tablespoons of olive oil in a large skillet and set on medium-high heat.
Add ground beef to the skillet, and a pinch of salt and pepper to taste. Cook until the ground beef is fully browned. Remove ground beef and set aside, but leave the drippings in the skillet.
Add the onion, minced garlic, carrots, and celery to the beef drippings, and sauté until the vegetables start to become soft and translucent, about 5-7 mins.
Add the tomato paste, parsley, peas, paprika, Worcestershire sauce, and beef broth to the skillet. Mix well and reduce heat to medium.
Return the cooked ground beef to the skillet. Add flour, and heat all the way through until the gravy thickens, mixing frequently. Season with salt and pepper to taste. Allow to cool.
Preheat oven to 400 F.
In a small saucepan, add the heavy cream, sliced garlic, nutmeg, salt & pepper, and bring to a simmer. Allow to thicken, about 3-5 mins.
Pour the cooled pie mixture into a well-greased 9x13 baking dish.
Place one layer of thin potato slices on top of the pie mixture, overlapping them like roof tiling.
Pour half of the cream mixture on top of the potatoes, and sprinkle half of both cheddar and parmesan cheeses on the entire dish.
Repeat the layering of potatoes, cream and cheese until all ingredients are used up.
Place baking dish in the oven and cook until the topping is golden brown and the whole dish is bubbling, about 25-30 mins.
Pro-tip: Leave the skins on the potatoes for a more nutritious potato topping!
Pro-tip: If you want to be even more adventurous, swap out Russet potatoes for sweet potatoes!
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