Shepherd\’s Pie!!!

4.7 from 7 reviews


  • 34 cups mashed potatoes
  • 3 strips bacon, chopped (or 2 tablespoons bacon fat or vegetable oil)
  • 1 pound ground lamb, beef, or turkey
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried rosemary, crushed
  • 1 cup beef broth or beer
  • 2 carrots, cut into half-moons
  • 1 stalk celery, sliced
  • 1 cup peas
  • 1/2 cup shredded sharp Cheddar or Swiss


  1. Preheat the oven to 425.
  2. In a large oven-safe skillet, fry the bacon pieces over medium heat until cooked and most of the fat has rendered.
  3. Add the onions and garlic and cook until softened, about 5 minutes.
  4. Add the meat and break it up while it’s cooking so you end up with lots of little crumblies. Cook about 5 minutes or until all the pink is gone.
  5. Add the flour and cook a minute or so until it’s absorbed into the fat.
  6. Add the tomato paste and rosemary.
  7. Add the broth, carrots and celery and stir.
  8. Bring to a simmer and cook about 5 minutes to thicken.
  9. Spread the mashed potatoes on top and sprinkle the cheese over.
  10. Bake about 20 minutes until the cheese is melty and browned.
  11. Let it cool about 10 minutes before serving.


You can sprinkle it with paprika or parsley after baking for a pretty color contrast.

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