Traditional Shepherd's Pie Recipe
- 1 pound ground beef
- 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/2 cup tomato sauce
- 1 can (4-1/4 ounces) chopped ripe olives, drained
- 5-1/2 cups hot mashed potatoes (prepared without milk and butter)
- 2 eggs, lightly beaten
- 2 tablespoons butter, softened
- 1 tablespoon minced fresh cilantro
- 1/4 teaspoon salt
- Additional butter, melted
- 1. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp; drain. Stir in the tomato sauce, olives and beef. Simmer, uncovered, for 10 minutes or until heated through.
- 2. Meanwhile, combine the mashed potatoes, eggs, butter, cilantro and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Layer with beef mixture and remaining potato mixture.
- 3. Bake at 375° for 20 minutes. Brush the pie with melted butter. Bake 10 minutes longer or until top is golden brown. Yield: 6-8 servings.
1 piece: 288 calories, 13g fat (5g saturated fat), 100mg cholesterol, 354mg sodium, 23g carbohydrate (1g sugars, 5g fiber), 16g protein.
Reviews for Traditional Shepherd's Pie
"Plain tasting but my husband loved it."
"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!"
"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."
"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."
"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."