|Loaded Shepherd’s Pie|
This is my take on the classic Shepherd’s Pie. Loaded mashed potatoes and a surprise seasoning make the difference.
Then it came to me if I used loaded mashed potatoes on top of a well-seasoned meat base, this might just taste good. Hey, cheese and bacon–how can it not taste great?
|Delicious way to do Shepherd’s Pie|
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Loaded Shepherd's Pie
- 1 lb lean ground beef
- 1 cup mushrooms sliced
- 1/4 cup onion chopped
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 pkg 0.87 oz brown gravy mix
- Loaded Potato Topping:
- 2 lbs potatoes pared and diced
- 1/2 cup sour cream
- 4 green onions chopped
- 1/2 cup shredded sharp cheddar cheese*
- 4 strips crisp-cooked bacon diced
- water for potatoes
- *You can use more cheese and any variety you like
- Brown ground beef, onions and mushrooms over medium heat in a large skillet. Drain fat and season with salt, garlic powder and brown gravy mix. (I use brown gravy mix as a seasoning in this, and the juices will make some gravy. If you want more gravy, add about 1/2 cup of water-I have not tested this!). Stir well and set aside.
- Place diced potatoes in an appropriate size saucepan–2 quart size should be fine. Cover with water and add about 1-2 tsp salt.
- Boil potatoes until tender. Drain very well.
- Mash potatoes with sour cream, until potatoes are not lumpy. Add green onion and bacon–you can reserve a small amount for a garnish, if desired. Stir in cheese–you can reserve about 2 tbs of this for garnish if desired.
- Preheat oven to 350 degrees F.
- Place reserved ground beef mixture in a 9-inch deep dish pie pan. Distribute evenly across the bottom.
- Top with mashed potatoes, covering meat entirely.
- Bake at 350 degrees F for about 30 minutes or until potatoes begin to get brown around the edges and peaks.
- Remove from oven and garnish with reserved onion, bacon & cheese if you desired to do so.
|Layers of deliciousness|
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