As I mentioned in the Sloppy Joe’s post last week…We made a lot of sloppy joe’s! Maybe too much for the amount of people we had over. What this means for me is that I had lunches at work all week that surrounded Sloppy Joe meat.
It’s a good thing this turned out awesome! After the first 2 days of Sloppy Joe sandwiches at work, I wanted something different and then it came to me – meat and potatoes – Sloppy Joe marry Shepard’s Pie. I’m calling it Shepard Joe’s Pie and it is tasty!
So, I boiled some potatoes with whole (peeled) garlic cloves.
And I mixed that with some butter, milk, salt and white pepper.
Topped off the Sloppy Joe meat in the little ramekins.
Baked them in the oven for 15 minutes and ‘BOOM’ – I made Shepard Joe’s Pies!
Public Service Announcement on This Dish – I would highly recommend being a little careful…the mashed potatoes act as a cover and leaves the sloppy joe meat good and hot.
Shepard Joe’s Pie
- Left Over Sloppy Joe Meat
- 8 medium size baby red potatoes, cleaned and unpeeled
- 4 whole cloves garlic
- 3 Tbls butter
- 3 Tbls milk
- Salt & white pepper
- Preheat oven to 350 degrees. Arrange ramekins on a sheet pan and fill half way with Sloppy Joe meat.
- Clean and chop potatoes so that all the pieces are around the same size. Place them in a stock pot, add pealed garlic and fill with water and sprinkle of salt and bring to a boil. Boil until the potatoes are soft and easily pierced with a fork.
- When the potatoes are almost done ready to mash, place the ramekins in the oven and start to warm the meat. Heat up for about 5 minutes.
- When potatoes are soft, strain out the water and mash slightly. Add butter, milk and salt and pepper to taste. Continue whipping/mashing until smooth and creamy.
- Remove the ramekins from the oven and top the meat with mashed potatoes.
- Place back in the oven and bake for 12-15 minutes until the tops of the mashed potatoes are golden.
- Remove and let ramekins cool slightly. Serve and enjoy!
*Recipe original to Experimental Spoon.