Recipes Shepherd’s Pie Stuffed Peppers

Recipes Shepherd’s Pie Stuffed Peppers

Recipes Shepherd’s Pie Stuffed Peppers

  1. Mashed Potatoes
  2. 4 big potatoes, diced large
  3. 1/2 cup light cream (or milk)
  4. two tbsp butter
  5. salt and pepper
  6. 1/4 cup shredded cheese
  7. Meats mixture
  8. 1/4 cup frosty peas
  9. 1/4 cup iced corn
  10. 1 carrot, diced small
  11. 1 celery, diced small
  12. 1/3 cup meat broth
  13. 1 small onion, diced
  14. 2 garlic cloves, minced
  15. 1/2 tbsp tomato paste
  16. 1/2 tbsp worcestershire sauce
  17. 1 lb more lean ground beef
  18. 1/2 tsp cornstarch ( this is the thickner)
  19. 4 large bell pepper, cored and cleaned
  1. In a pot, boil potatoes, drain then add cream, butter and salt and pepper and mash. (You can use boxed mashed potatoes, but I always prefer fresh and homemade)

  2. In a separate pan, sautee ground beef with onions and garlic until no longer pink, add the carrots and celery and cook 2 min

  3. Add the frozen corn and peas, then Add tomato paste and stir together to incorporate, then add the cornstarch and mix.

  4. Add worcestershire and beef broth and mix together until mixture thickens a bit. (Add salt and pepper if needed)

  5. Stuff the bell pepper with meat mixture, top with mashed potatoes and sprinkle top with cheese.

  6. Place on baking sheet and bake in 400F oven for 15 min, the place under broiler for 3 min to brown tops. Enjoy!

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