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Traditional Shepherd’s Pie
Instead of a pastry crust, this traditional shepherd's pie creates a savory crust with mashed potatoes. The bacon adds a fabulous flavor to the filling! 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
Ingredients
- 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 large eggs, lightly beaten
- 2 tablespoons butter, softened
- 1 tablespoon minced fresh cilantro
- 1/4 teaspoon salt
- Additional butter, melted
Directions
- 1. Preheat oven to 375°. 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 tomato sauce, olives and beef. Simmer, uncovered, until heated through, about 10 minutes.
- 2. Meanwhile, combine mashed potatoes, eggs, butter, cilantro and salt. Spread half of the potato mixture onto the bottom and up the side of a greased 9-in. deep-dish pie plate. Layer with the beef mixture and remaining potato mixture.
- 3. Bake 20 minutes. Brush pie with melted butter. Bake until top is golden brown, about 10 minutes longer. If desired, garnish with additional cilantro.
Nutrition Facts
1 piece: 288 calories, 13g fat (5g saturated fat), 100mg cholesterol, 354mg sodium, 23g carbohydrate (1g sugars, 5g fiber), 16g protein.
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