Sloppy Joe Shepherd’s Pie
Ingredients
1 tsp. olive oil
3 large garlic cloves, finely chopped
1 pound ground chuck
1 cup chopped yellow onion
1 beef bouillon cube
1 1/2 tsp. light brown sugar
1 tsp. dry mustard
1/2 tsp. freshly ground black pepper
1 - 14 oz.can crushed tomatoes
1/2 cup ketchup
1/3 cup beef broth
1 tbsp. tomato paste
1 tbsp. worcestershire sauce
1 - 32 oz. package refrigerated mashed potatoes
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey Jack cheese
chopped chives for garnish
Directions
Preheat the oven to 375 degrees F
Heat oil in a 12-inch cast-iron skillet over medium-high. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
Add ground chuck and cook, until browned, about 6 minutes. Remove from heat, spoon drippings into a small bowl.
Add onion to skillet & cook over medium, stirring often, until onions have softened, about 3 minutes.
Stir in bouillon, sugar, mustard, and pepper until well combined. Stir in crushed tomatoes, ketchup, broth, tomato paste, and worcestershire sauce until well combined.
Bring to a simmer over medium-high; cook, stirring occasionally, until sauce is slightly thickened and glossy, 2 to 3 minutes. Remove from heat.
Spoon mashed potatoes over beef mixture in skillet and gently spread into an even layer to cover beef completely.
Sprinkle evenly with cheeses.
Bake in the preheated oven until potatoes are heated through and cheese is melted, about 10 minutes.
Increase oven temperature to broil; do not remove skillet.
Broil until cheese is lightly browned, 4 to 5 minutes.
Let stand 5 minutes; garnish with chives, and serve.
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