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Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes. The bacon flavor in the filling is fabulous! I think you and your family will love this pleasing pie.—Chris Eschweiler, Dallas, Texas
Nutritional Facts 1 serving (1 piece) equals 288 calories, 13 g fat (5 g saturated fat), 100 mg cholesterol, 354 mg sodium, 23 g carbohydrate, 5 g fiber, 16 g protein.
Originally published as Shepherd's Pie in Taste of Home Ground Beef Cookbook , p270
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Reviewed on Aug. 31, 2011 by glogrizzle
This actually makes up quite a bit- will need to cut it in half next time for just my husband and myself-Left out bacon, added a tablespoon of Heinz Chili Sauce to tomato sauce- and you will need the amt. posted or I think it would be too dry-Finally add some sharp shredded cheese to the top-makes the WOW!
Reviewed on Jun. 14, 2010 by dongreenfield
Made this for the England - US Football game where we had at least three people from England with us - so it couldn't have had a better group to test with. The people from England loved it - and kept eating more and more of it. I personally found the dish to be fairly dry and would add more sauce. The Brits used their special HD sauce (almost like Heinz 57) - I tried the sauce and while it added some flavor - I would rather not have to add sauce after the fact.I did make one change - and that is that for the potatoe topping, I put the topping into a cookie press and pressed the mashed potatoe onto the top. It made the pie look incrediblely fancy - and everyone was very impressed.
Made this for the England - US Football game where we had at least three people from England with us - so it couldn't have had a better group to test with. The people from England loved it - and kept eating more and more of it. I personally found the dish to be fairly dry and would add more sauce. The Brits used their special HD sauce (almost like Heinz 57) - I tried the sauce and while it added some flavor - I would rather not have to add sauce after the fact.
I did make one change - and that is that for the potatoe topping, I put the topping into a cookie press and pressed the mashed potatoe onto the top. It made the pie look incrediblely fancy - and everyone was very impressed.
Reviewed on May. 04, 2009 by VictoriaElaine
I made this substituting mexicorn for the olives and parsley for the cilantro, as advised by FamilyCorner's comments. I also used a full 8oz can of tomato sauce, seemed too dry with just a half cup. Turned out really good, but next time I will skip the bacon and fry up the onion, oregano and garlic with the ground beef. I just didn't care for the bacon taste.
Reviewed on Aug. 26, 2008 by FamilyCorner
Sheesh, sorry for all the comments! I just looked a little closer at the pictures, it's the same submitter (Chris E from Dallas) but the picture online has olives in it, my recipe card has corn. I can't imagine this recipe with cilantro and olives. It was very good with parsley and Mexicorn!
I am posting to amend my previous comment. I have this recipe directly out of the magazine, a cut out recipe card. The photo is exactly the same yet there are two ingredient differences. I made it like the recipe card says: Instead of olives my recipe card calls for an 11 ounce can of Mexicorn and instead of cilantro it calls for 1-2 tbsp fresh parsley. Yuk I can't imagine this recipe with cilantro.
I made this recipe last night, and while it wasn't a quick throw together type meal like a basic hamburger pie is, it had wonderful flavor and smelled awesome while cooking. Everyone enjoyed it and we will definitely have it again :)
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