For an quick & easy dinner that your whole family will enjoy, try my elevated version of classic sheperd's pie. It is loaded with ground beef, crunchy bacon, tender root veggies and plenty of herbs & spices. The creamy top browns to perfection in less than an hour. Smart Recipes, American Recipes, Beef,Vegetables,Pork Recipes, Recipes Beef,Vegetables,Pork American Sheperd's Pie Sheperd's Pie Recipe | PT1H Serves 8 Ingredients: 3 Tablespoons Extra-Virgin Olive Oil 6 Ounces Bacon 2 Pounds Ground Beef 0.5 Teaspoon Salt 2 Medium Onion 1 Small Fennel Bulb 1 Large Carrot 2 Stalks Celery 2 Tablespoons Tomato Paste 1 Tablespoon All-Purpose Flour 1 Cup Dry Red Wine 1 Cup Low-Sodium Chicken Stock 1 Tablespoon Rosemary 1 Tablespoon Thyme Leaves 3 Pounds Thyme Leaves 0.5 Teaspoon Salt 1 Cup Whole Milk 0.5 Cup Unsalted Butter 2 Large Egg Yolks 0.5 Cup Sour Cream 0.25 Teaspoon Freshly Ground Black Pepper Filling: In a large cast iron skillet over medium heat, add 1 tablespoon oil. Cook bacon, stirring often, until browned and crisp, about 8–10 minutes. Transfer bacon to a plate with a slotted spoon and set aside. In the same skillet, increase heat to medium-high and cook half of the ground beef undisturbed until well-browned underneath, about 4 minutes. Break up beef then continue to cook, tossing occasionally and breaking into small pieces, until nearly cooked through but with some pink still remaining. Season with salt and transfer to plate with bacon. Repeat with another 1 tablespoon oil and remaining beef. Resist the temptation to cook all of the beef in one batch; it will steam instead of searing, and you’ll miss out on the flavor that comes from browning. In the same skillet, heat remaining tablespoon oil and add onions, fennel, carrot, and celery. Season with salt and cook, stirring occasionally until vegetables are lightly browned and very soft, 12–15 minutes. Add tomato paste and flour and cook, stirring constantly, until paste darkens, about 1 minute. Add wine, bring to a simmer, and cook until reduced by half, about 5 minutes. Add broth, rosemary, and thyme; return meat to skillet and simmer, stirring occasionally, until liquid is almost completely evaporated and any remaining sauce is the consistency of gravy, 15–20 minutes. Transfer filling to a 3-qt. baking dish. Assembly: Preheat oven to 375 degrees. In a large saucepan, place potatoes and add water to cover by at least 2 inches; season generously with salt. Bring to a boil, reduce heat, and simmer until a paring knife easily slides through potatoes, 25–35 minutes. Let cool slightly. Bring milk and butter to a simmer over medium heat. Halve potatoes, and pass through ricer or food mill set over a large bowl. If you don’t have a ricer or food mill, use a potato masher and aim to get the potatoes as smooth as possible. Mix in warm half-and-half mixture. Whisk egg yolks and sour cream in a small bowl, then mix into potatoes; season with salt and pepper. Carefully top filling with half of mashed potatoes; smooth out over filling so that no meat is peeking up through potatoes. Repeat with remaining potatoes, swirling decoratively. Bake shepherd’s pie until filling is bubbling around edges and top is golden brown, about 45–50 minutes.

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