Sunday's Beef Pie
Submitted by SVPorter
Ground beef pie with mashed potato crust, mushrooms, shallots, garlic, and sharp cheddar baked until golden. Think shepherd’s pie meets meat pie, and it’s ready in about an hour.
YIELD
6 servingsPREP
20 minCOOK
35 minREADY
60 minThis right here is what Sunday supper is all about, cher.
Ground round gets browned in bacon drippings with onions, shallots, garlic, and mushrooms, then thickened with a roux and a splash of Worcestershire. That savory filling goes into a pie crust lined with creamy mashed potatoes, more mashed potatoes go on top, and a blanket of sharp cheddar finishes things off before it hits the oven.
It’s a shepherd’s pie that took a detour through Louisiana and picked up a proper pie crust along the way. Hearty, homey, and built to feed six hungry people.
Chef Tips
- Brown the beef in real bacon drippings. It adds a smoky depth you just can’t get from oil.
- Make the roux separately or stir it right into the skillet to thicken the filling. It should be gravy-thick, not soupy.
- Mash the potatoes with cream and butter until smooth. Lumpy mashed potatoes won’t spread evenly in the crust.
- Use sharp cheddar, not mild. You need that bite to cut through all the richness.
Ingredients
Directions
Boil, drain and mash potatoes.
Add butter, cream, milk, salt and pepper.
Set aside.
In skillet, brown ground round in bacon drippings.
Add remaining ingredients except cheese and cook for 15 minutes or until mixture thickens.
Line pie crust with potatoes.
Put in meat mixture and place more potatoes on top.
Sprinkle with cheese and bake about 20 minutes at 400℉ (200℃).
Comments
