Personally, I prefer yukon to russet as the result of the mash turns out to taste more superior with a creamier texture plus it adds a deeper yellow gold colour to your dish. However, yukon will need longer cooking time to break down it’s starch so that it is mashable. What kind of potatoes do you like for your mash?
Sloppy Joe Shepherd's Pie
- 2 large russet potatoes cut into 2 inch pieces
- 1/4 cup milk
- 1-2 tbsp butter
- Salt and pepper
- Prepared mashed potatoes
- 1/2 cup to 3/4 cup shredded cheese mozzarella & cheddar mix
- 300 g minced beef
- 1/2 med yellow onion diced
- 2 cloves garlic minced
- 1-2 stalk celery diced
- 1/8 cup red pepper diced
- 1/8 cup frozen peas
- 1/2 tsp cumin
- 2 tsp brown sugar
- 1 tbsp american mustard
- 1/3 cup ketchup
- salt and pepper to taste
- Bring a large pot of salted water to boil.
- Add potatoes and boil for 15-18 mins or until easily pierced through with fork.
- Drain water, add butter, and milk.
- Mash and season with salt and pepper to taste.
- You may need more milk if you want a creamier consistency.
- Preheat oven to 175C.
- In a COLD pan, add beef, and onion.
- Turn heat to med-high.
- Once beef is browned, add garlic.
- Then add celery and green pepper, then saute.
- Add mustard, cumin, ketchup, sugar, and season with salt and pepper.
- Bring everything to boil, lower heat.
- Then let it simmer to reduce and thicken sauce.
- Layer baking dish with sloppy joe.
- Top with mashed potatoes.
- Then sprinkle cheese on to of mashed potatoes.
- Bake for 20-30 minutes until cheese nicely melted.