Ingredients
- 1 kilo Potatoes
- 2 tablespoons Golden Fiesta Canola Oil
- 1 tablespoon Butter, melted
- ½ piece Onion, diced
- 1 teaspoon Garlic, minced
- ¾ cup Regular-size hotdogs, sliced
- 250 grams Ground beef
- 1 kilo UFC Spaghetti Sauce
- 1 tablespoon Water
- ¼ teaspoon Fine salt
- ¼ teaspoon Ground black pepper
- 1 tablespoon Butter, melted
- ½ cup Quickmelt cheese, grated
Recipe Description
Enjoy this version of shepherd’s pie that uses alternate layers of mashed potato, meaty spaghetti sauce and cheese. Great for dinner and excellent warmed-up the next day as well. Two pounds ground beef can be substituted for sirloin.
Recipe Tip: This can be made into two smaller pies so you can freeze one. Simply wrap well and freeze before
Source: https://nutriasia.com/recipes/beef-potato-pie/
Recipe Directions
- Boil potatoes for about 20 minutes until tender when pierced with a fork. Remove, peel and mash with a fork. Set aside.
- Heat Golden Fiesta Canola Oil and butter in a skillet.
- Sauté the onion and garlic. Add the sliced hotdogs and fry for another minute.
- Add the ground beef and cook until brown, about 5 minutes. Skim off the fat and return to heat.
- Add the UFC Spaghetti Sauce and water. Season sauce with salt and pepper. Cover and simmer for 5 minutes to blend the flavors.
- Grease a baking pan with butter. Preheat oven to 350°F.
- Spread a 1-inch layer of mashed potatoes on the pan. Add a generous layer of Meaty Spaghetti Sauce.
- Top with a 1-inch layer of mashed potatoes (B).
- Add a layer of grated quickmelt cheese.
- Bake the pie until golden brown, around 15 minutes
