I’m not really sure Shepherd’s Pie originated in Ireland, and Lamb is the meat used in most “authentic” recipes, but this is my version and a thoroughly enjoyable one at that.
This recipe has a sweet potato topping instead of the more traditional russet mashed potato topping. I first made it with sweet potatoes because, one particular day when I decided to make this, that’s the only kind of potato I had in the house. I loved it and prefer making it that way now. The sweet potato topping just adds a slightly sweet flavor that you don’t get with regular mashed potatoes.
I think it’s best to prepare the potato topping before you even start cooking the filling. While the potatoes are baking you can get the vegetables chopped for the filling so everything is ready to throw into the skillet.
Potato Topping
- 2 pounds sweet potatoes, baked and skinned
- 2 TBSP brown sugar
- 2 TBSP butter
- 1/4 cup milk
- 1/2 tsp cinnamon
Mix all the ingredients together an mix with either a hand mixer or potato masher and set aside while you’re making the filling.
For the filling:
Saute 4 slices of bacon in skillet. Remove bacon and drain on paper towels. Now, I know that seeing this delicious bacon would make you want to add more because bacon makes everything better, but really, 4 slices is enough.
Add 2 chopped onions to the bacon drippings to caramelize adding about 1 TBSP canola oil, 1/2 salt, and 1 tsp sugar. The sugar helps to caramelize the onions quicker.
I know that 2 sounds like a lot of onions but I promise it will be absolutely perfect. You won’t even realize it.
Once the onions are caramelized . . . .
add 1 lb ground beef. and cook till no longer pink.
Add carrots, minced garlic, and other vegetables to the skillet and cook for about 5 minutes. I used carrots, green beans and chopped bell peppers because I had those in the freezer from last summer’s garden. I also added mushrooms. But you can use whatever vegetables you like. The vegetables don’t have to be frozen, they can be fresh.
Sprinkle 1 TBSP flour over mixture and add tomato paste. Cook for 1-2 minutes.
Pour in the beer to deglaze the skillet. .
Add fresh Rosemary, salt and pepper to taste. The picture with a whole sprig of rosemary is a little deceiving. I did chop it before adding it to the skillet.
Add bacon back to skillet and cook till sauce thickens.
MMMM bacon!
Transfer to an 8 x 8 baking dish sprayed with nonstick cooking spray.
Top with potato mixture and bake at 350 degrees for about 35 minutes till edges are bubbly.
Top with grated cheese and bake another 10 minutes. Top with fresh chopped parsley.
Then do the Irish Jig because it’s soooo delicious!
Shepherd’s Pie
- 4 Slices Bacon
- 2 chopped onions
- 1TBSP canola oil
- 1/2 tsp salt
- 1 tsp sugar
- 1 pound ground beef
- 2 chopped carrots
- 3 cloves minced garlic
- 2-3 cups vegetables of choice such as peas, green beans, bell peppers, and/or mushrooms
- 1 TBSP flour
- 2 TBSP tomato paste
- 1 bottle dark beer
- 1-2 TBSP finely chopped Rosemary
- Salt and Pepper to taste
- Fresh chopped parsley
- 1/2 cup shredded sharp cheddar cheese
Potato Topping
- 2 pounds sweet potatoes, baked and skinned
- 2 TBSP brown sugar
- 2 TBSP butter
- 1/4 cup milk
- 1/2 tsp cinnamon
Prepare potato topping before starting the filling part of this recipe.
Mix all ingredients together with a hand mixer or potato masher and keep covered in a dish to top filling.
For the Filling:
Saute bacon in skillet. Remove bacon and drain on paper towels. Add chopped onion to bacon drippings to caramelize adding about 1 TBSP canola oil, salt, and 1/2 tsp sugar. The sugar helps to caramelize the onions quicker.
Once the onions are caramelized, add 1 lb ground beef. and cook till no longer pink.
Add carrots, minced garlic, and other vegetables to the skillet and cook for about 5 minutes.
Sprinkle 1 TBSP flour over mixture and add tomato paste. Cook for 1-2 minutes. Pour in the beer to deglaze the skillet. Add fresh chopped Rosemary, salt and pepper to taste.
Add bacon back to skillet and cook till sauce thickens.
Transfer to and 8 x 8 baking dish sprayed with nonstick cooking spray.
Top with potato mixture and bake at 350 degrees for about 35 minutes till edges are bubbly.
Top with grated cheese and bake another 10 minutes. Top with fresh chopped parsley.
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