I have to admit, I wasn’t a huge fan of shepherd’s pie until a few years ago. It always seemed like one of those weird, bland casserole-type dishes that was created from random leftovers…definitely not appealing! However, I tried it at a local restaurant’s new menu preview night and their variety was wonderfully seasoned including caramelized bacon, and it completely changed my opinion! I don’t remember what other ingredients they used exactly – this was at least 6-7 years ago – but with some input from my husband, I came up with a really flavorful pie that all three of us loved.
Storage and Meal Prep Tips
This is a perfect dish to make ahead when you’re anticipating a busy period and want to easily have a filling, comforting food ready quickly. To store in the freezer for up to 2-3 months, let the pie cool to room temperature. If you’d like, you can portion it out now to be able to thaw only what you need later. Wrap the shepherd’s pie tightly with plastic wrap or aluminum foil. Alternatively, use airtight freezer bags or containers. This Pyrex baking dish that comes with a lid is my favorite for meal prepping and storage. abel the packaging with the date and any reheating instructions. When you’re ready, thaw the shepherd’s pie in the refrigerator overnight before reheating. Reheat thawed shepherd’s pie in the oven at 350°F (175°C) until it reaches an internal temperature of 165°F (74°C). Make sure that the pie is piping hot throughout before serving.
Ingredients and Substitutions
We like to make this dish with ground turkey too and think it comes out just as good! Swapping ground turkey out for beef is a great substitution to consider because it is lower in fats, lower in calories, a great source of lean protein, and comes with fewer long-term health risks than red meat. Making small changes can help you sneak in higher-quality proteins while still making really great-tasting comfort food. When we buy bacon, we also look for a locally sourced variety that is uncured and does not contain nitrates or celery salt. If you’re in the mid-Atlantic area, MOM’s is my favorite place for buying things like this!
Shepherd’s Pie with Caramelized Bacon
Ingredients
- 1 pound beef
- 8 slices bacon
- 1/2 cup brown sugar scant
- 1 large yellow onion
- 1 tablespoon garlic minced
- 2 large carrots
- 4 medium potatoes
- 1 cup beef stock
- 1 tablespoon parsley
- 1/2 tablespoon rosemary
- 1/2 tablespoon basil
- 1/2 tablespoon thyme
- 1/4 cup milk
- 2 tablespoons butter
Instructions
- Cut the bacon slices into bite-sized pieces and add to a large pan on medium heat. Add the brown sugar to the pan, stir well, and cook the bacon thoroughly.
- Dice the onions and mince the garlic, and add both to the pan of bacon and cook until the onions are translucent.
- While waiting, brown the beef in a pan over medium heat. When the beef is cooked thoroughly, add it to the pan of bacon, onions, and garlic. Add the beef stock and turn the heat up to bring it to a simmer.
- Add the parsley, rosemary, basil, and thyme, and salt and pepper to taste.
- Dice one potato and the carrots, and add them to the pan of beef.
- In another pot, bring water to a boil and add the remaining three potatoes, cubed, boiling until tender (about 10 minutes). When the potatoes are ready, drain the water, add the milk and butter to the pot, and mash the potatoes with a hand mixer.
- When most of the stock has been absorbed in the pan of beef, spread the meat and veggie mixture on the bottom of a 9" x 13" glass baking dish (spray with a light coat of non-stick spray first). Spread the mashed potatoes on top.
- Bake at 350 for 20 minutes and if you'd like, place the dish under the broiler on high for 1-3 minutes for golden potatoes (watch carefully so you don't burn them!).
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5 COMMENTS
maria
8 years agoHaha yes anything with caramelized bacon and bam it’s delicious
JessBee
8 years ago AUTHORI was amazed the first time I tried it!
Rosa
8 years agoIt looks so delicious that I immediately started to cook. The dish is very tasty. Thanks for the recipe.
JessBee
8 years ago AUTHORThat’s awesome, I’m so glad you like it! I can’t wait to make it again already. 🙂