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“I like shepherd's pie, but I can't eat lamb. My mother found this recipe from a company that sells pepperoni and passed it on to me.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 4 medium potatoes, peeled and quartered, save 1/2 cup cooking liquid
  • 14 teaspoon salt, to taste
  • 14 teaspoon onion powder, to taste
  • 10 ounces pepperoni, diced
  • 1 cup frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 13 cup smooth peanut butter
  • 12 cup water
  • 1 tablespoon soy sauce

Directions

  1. Preheat oven to 350°F.
  2. Place potatoes in a large sauce pan, adding just enough water to cover.
  3. Boil for 15 to 20 minutes, or until potatoes are tender.
  4. Drain potatoes, reserving liquid.
  5. Mash cooked potatoes with hot cooking liquid, salt, and onion powder.
  6. Add additional liquid for desired consistency.
  7. Set aside.
  8. Combine pepperoni, corn, and peas in a 9" pie pan.
  9. In a separate bowl, whisk together peanut butter, water or cooking liquid, and soy sauce or seasoning until smooth.
  10. Pour peanut butter sauce evenly over vegetables.
  11. Top with mounds of mashed potatoes.
  12. Sprinkle with paprika and bake for 30 to 40 minutes or until potatoes start to brown.
  13. Serve hot or at room temperature.

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