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Shepherd's Pie

Shepherd's Pie
Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes. The bacon flavor in the filling is fabulous! Just add a tossed salad or green vegetable and dessert, and you'll have a complete meal that's sure to please your family.—Chris Eschweiler, Dallas, Texas
6-8 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 1 pound ground beef
    XKick-up the flavor

    With Johnsonville Italian Sausage.

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  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 1/4 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1/2 cup tomato sauce
  • 1 can (11 ounces) Mexicorn, drained
  • 5-1/2 cups hot mashed potatoes (prepared without milk and butter)
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, softened
  • 1 to 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • Additional butter, melted

Directions

  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain and set aside. In the same skillet, cook the bacon, onion and
  • oregano until bacon is crisp. Add garlic; cook 1 minute longer. Stir
  • in the tomato sauce, corn and reserved beef. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 10 minutes.
  • Meanwhile, combine the mashed potatoes, eggs, butter, parsley and
  • salt. Spread half of potato mixture onto the bottom and up the sides
  • of a greased 9-in. pie plate. Top with beef mixture and remaining
© Taste of Home 2013

2 of 2

Shepherd's Pie (continued)

Directions (continued)

  • potato mixture.
  • Bake at 375° for 20 minutes. Brush with butter. Bake 10 minutes
  • longer or until top is golden brown. Yield: 6-8 servings.
Nutrition Facts: 1 piece equals 299 calories, 12 g fat (5 g saturated fat), 98 mg cholesterol, 514 mg sodium, 29 g carbohydrate, 5 g fiber, 16 g protein.
© Taste of Home 2013