Italian Shepherd’s Pie

We had a full house last weekend when my family came for a visit. Being overachievers, especially in the kitchen, Andrew and I decided to make three different types of Shepherd’s Pie for the occasion.

We’d made Shepherd’s Pie before using a quirky and spicy recipe from the New York Times that calls for currying the meat to create an Indian-style dish. Andrew also found a traditional Shepherd’s Pie recipe seasoned with Colman’s mix.

And I was tasked with finding and making the third dish. Naturally, I Googled “Italian Shepherd’s Pie” to see what I’d find. There were thousands of results, but I selected the first recipe from Rachael Ray.

Instead of topping the Shepherd’s Pie with the traditional mashed potatoes, this recipe called for a cheesy pasta top. It’s a unique and tasty take on Shepherd’s Pie. Here’s my tweaked version of the recipe:

Ingredients

• 1 pound whole wheat mini penne
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 pound ground beef
• 3 tablespoons tomato paste
• 3 large cloves of garlic, minced
• 1 large white onion, diced
• 3 medium carrots, diced
• 1 red bell pepper, diced
• 2 1/2 cups chicken stock, divided
• 1 tablespoon poultry seasoning
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 2 cups shredded provolone
• 1/2 cup shredded Romano cheese

Directions

• Preheat the oven to 400.
• Cook the pasta al dente according to package directions.
• Meanwhile, heat the olive oil in a large skillet. When the oil is hot, add the ground beef and crumble it, cooking until brown, about 10 minutes.
• Add the vegetables and cook about 5 minutes until tender. Add 1/2 cup of chicken stock, tomato paste, poultry seasoning, salt and pepper. Continue to cook for 5 more minutes, stirring occasionally.
• While the vegetables are cooking, place a medium-size saucepot over medium heat with the butter. Once the butter melts, add the flour and cook 1 minute, stirring constantly. Pour in the milk and the rest of the chicken stock. Bring to a simmer and cook until thickened. Then take the pot off the heat, add the cheeses and stir until melted. Season with salt and pepper. Add the cheese to the drained pasta and mix until coated.
• Pour the beef and vegetable mixture into a large, oven-safe baking dish. Top that with the cheesy pasta, spreading to completely cover the meat and vegetables. Bake until the top is golden brown, about 10 minutes.