Believe it or not, last week was the first time I've ever tried shepherd's pie. It was actually pretty good and definitely a good comfort meal. I know there's lots of variations for this traditional dish but I came across this particular recipe in an old Taste of Home magazine. I think it was the bacon inside that caught my attention!
For a weeknight meal it was pretty easy to pull off. The most time consuming step is the potatoes, but you could always make those up ahead of time and put in the fridge. I didn't measure out my potatoes and I think next time I will try not to use quite so much, but overall this was a really good, comforting meal. Does your family enjoy shepherd's pie? If so, I'd love to hear how you make yours!
1 lb. ground beef
3 bacon strips, diced
1/4 tsp. oregano
2 garlic cloves, minced
3/4 c. tomato sauce
3/4 c. frozen corn
hot mashed potatoes ( I used 9 potatoes, you could probably use a little less)
2 tbsp butter, softened
1 tbsp parsley
salt to taste
1 additional tbsp melted butter
In a large skillet, cook beef over medium heat until no longer pink. Drain and set aside. In the same skillet, cook bacon and oregano until bacon is crisp. Add in garlic, cook for 1 minute longer. Stir in tomato sauce, corn and reserved beef. Bring to a boil. Reduce heat and let simmer for about 5-10 minutes.
Meanwhile, combine mashed potatoes with eggs, butter, parsley and salt. Spread half of potato mixture onto bottom of a greased 9-inch pie plate. Top with beef mixture and remaining potato mixture. Bake at 350 for 20 minutes. Brush with melted butter. Bake 10 minutes longer.