- 1 pound ground beef
- 3 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
- 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.
- 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.
- 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.
Reviews forTraditional 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."