Thursday, May 2, 2013

Shepherd's Pie with BACON

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!)

Ingredients

    Pie

    • 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)

    Gravy

    • 3  tablespoons butter
    • 3  tablespoons flour
    • 1 (10 ounce) cans beef broth

    Potato

    • 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

Directions

  1. Preheat oven to 350°F.
  2. 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.
  3. Drain and mash potatoes.
  4. Add 4 oz of cheddar cheeese.
  5. Add all other potato ingredients EXCEPT bacon, and combine.
  6. In a large skillet, brown beef, onions and garlic.
  7. Drain fat if necessary. I actually rinse the beef in hot water to remove the fat better.
  8. Add carrots, peas, corn, salt and pepper. Turn off the heat.
  9. 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.
  10. Add gravy to the meat and transfer to a clear baking 9x13" pan.
  11. Put the potatoes into a gallon baggie, and snip off the corner to "pipe" potato mixture on top of the meat mixture.
  12. Sprinkle bacon on top, and top with extra cheese and pepper. If you want it to look super pretty, dust the top with paprika.
  13. 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.

6 comments:

Ivy and Elephants said...

Love shepherd's pie! Your recipe sounds delicious, I'll have to give it a try. (With some garlic bread, too!)
Hugs,
Patti

Julia Klimek said...

Hi Patti, I hope you like it!

D Stepp said...

Hi! I wanted to stop by and thank you for the sweet comment you left on my "Better than Nachos" post. I love your blog and am following via Bloglovin now. I also want to invite you to start sharing your projects/recipes at the weekly Rock N Share party I host each Wed-Sun. Thanks again...Blessings, D@TheShadyPorch

Julia Klimek said...

I will add you to my blog list and head over on Wednesday!

Cathy said...

Yum!

I would love for you to share this and link up to my TGIF Link Party! Who knows, you just might be featured next week!

http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html

Hugs, Cathy

Tammy said...

Sounds yummy! Thank you for sharing this at Rustic Restorations Weekend!