Here where I live, it is finally getting cold enough to make some of the wonderful comfort foods & casseroles that sustain us through the long winter (if you consider a high of 65º cold lol! We have thin skins here haha) Shepherds Pie is a favorite in my family, and I made it recently. In my opinion, you can’t have too many mashed potatoes. :-) There are many different recipes available, but for the most part, they all include a meat base with vegetables baked under a layer of mashed potatoes. I love that it’s really a one-dish meal, even though you often have to cook everything in a skillet before transferring to a casserole dish.
This is my Shepherds Pie, made in a deep dish pie pan. Depending on the volume of ingredients you have, you may need to make it in a 13×9 pan. The most important aspect of a successful Shepherds Pie is a really rich flavored meat base. You can accomplish that with bullion, soup, Worcestershire sauce, and the like. Use whatever veggies you like in your dish. I use a standard mixed veg.
This particular recipe doesn’t actually call for many veggies, just some mushrooms. And in all honesty, it seems a bit like a meatloaf with the mashed potato layer on top. It still sounds yummy, and really, how can you go wrong with bacon?
Sheppards Pie – 350º 25 min
1 lb ground beef
1 c mushroom soup (don’t dilute)
1 egg slightly beaten
2-3 T chopped parsley
6 pieces bacon
1/2 c shredded mild cheese
1 sm can mushrooms chopped
1/4 c chopped onions
1/4 c bread crumbs or cracker meal
salt, pepper & garlic salt to taste
2 c mashed potatoes
Mix thoroughly 1/2 c soup, beef, onions, egg, bread crumbs, parsley & seasoning. Press firmly into 9″ pie plate. Bake. Spoon off extra fat. Frost with potatoes & remaining soup, cheese. Bake 10 min more or brown in broiler. [Where does the bacon go???]