Shepherd's Pie with Bacon
The weather's nice and the BBQ is up and running, but sometimes I have to prepare something the kids will eat! So, with that in mind, here's a Shepherd's Pie recipe that my kids will devour.
(In fact, that's the reason I have only one photo.
The kids swarmed the kitchen and dug in before I had a chance to plate!)
- 1 lb ground beef (I use the fattier kind, for better flavor, and just drain and rinse)
- 1 onion, chopped (I use a small onion)
- 2 garlic cloves, minced
- salt, to taste
- pepper, to taste
- 1 small carrot, shredded. (Used the cheese grater)
- Frozen Peas
- Frozen Corn (Large handful or two of peas and corn)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 (10 ounce) cans beef broth
- 8 small potatoes (Yukon Gold is my preferred kind)
- 3 tablespoons butter, to taste
- 3 tablespoons cream cheese (I use heaping)
- 8 oz grated cheddar cheese (4 oz for the potatoes, 4 oz for the top!)
- 4 oz Parmesan cheese
- 4 slices bacon, cooked and crumbled
- 1/4 cup milk, to taste
- 3 green onions, chopped
- salt and pepper, to taste
- Preheat oven to
- Peel and quarter potatoes and cook in boiling salted water until tender. Just stick a fork in one, and if it falls off the fork they're done. I don't know, takes about 15 minutes.
- Drain and mash potatoes.
- Add 4 oz of cheddar cheeese.
- Add all other potato ingredients EXCEPT bacon, and combine.
- In a large skillet, brown beef, onions and garlic.
- Drain fat if necessary. I actually rinse the beef in hot water to remove the fat better.
- Add carrots, peas, corn, salt and pepper. Turn off the heat.
- Meanwhile melt butter in a pan, and once bubbling, add flour. Stir for one minute, but do not brown or burn. Add beef broth and whisk to combine.
- Add gravy to the meat and transfer to a clear baking 9x13" pan.
- Put the potatoes into a gallon baggie, and snip off the corner to "pipe" potato mixture on top of the meat mixture.
- Sprinkle bacon on top, and top with extra cheese and pepper. If you want it to look super pretty, dust the top with paprika.
- Bake for 30 minutes until bubbly and brown.
I would serve this with a big, light salad, but Big A and the kids insist on garlic bread with just about everything. So do whatever makes 'em happy.