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Garlicky Shepherd's Pie

Garlicky Shepherd's Pie Garlicky Shepherd's Pie Garlicky Shepherd's Pie

There are lots of flavor in both topping and filling, love shepherd's pie, then you should make this flavorful and delicious recipe!












Trans-fat Free


For the buttery and garlicky potato topping:
4 large russet potatoes
peeled and quartered
12 cloves garlic
½ cup sour cream
¼ cup beef stock
or more as needed
¼ cup butter, unsalted
softened, or half olive oil, half butter
1 x salt and black pepper
to taste
Fot the filling:
4 slices bacon
cut into thin strips
½ tablespoon olive oil
or other vegetable oil
1 large onions
chopped, or 2 medium
½ teaspoon salt
plus extra 1/2 teaspoon
1 teaspoon sugar
1 pound beef
3 medium carrots
roughly chopped
1 cup peas, frozen
4 cloves garlic
2 tablespoons tomato paste
1 tablespoon all-purpose flour
12 ounces beer
light or dark, 1 bottle
½ cup beef stock
1 teaspoon rosemary leaves
freshly and finely chopped
1 x black pepper
freshly ground, to taste
cup cheddar cheese
shredded, or swiss
3 tablespoons parsley leaves
freshly chopped, or as needed


For the potato topping:

In a large saucepan, add the potatoes and garlic and cover with cold water.

Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, 16 to 18 minutes. Drain.

Transfer the potatoes and garlic to a large bowl with an electric mixer.

Add the sour cream, ¼ cup of the broth, butter (or half olive oil, half butter) salt and pepper to taste, and beat on low speed until the potatoes are light and fluffy, about 2 minutes.

If the mixture seems too dry, add the remaining ¼ cup broth by once 1 tablespoon. Do not overmix. Cover and set aside.

Preheat the oven to 350℉ (180℃).

Coat a 10-inch round baking dish with cooking spray or grease with butter with brush with oil.

For the filling:

Heat a large skillet over medium heat.

Stir in the bacon and cook, stirring often until browned and almost crisp, about 8 minutes.

With a slotted spoon, transfer the bacon onto a plate; set aside.

Add the oil to the drippings in the skillet and put over medium heat.

Stir in the onions and ¼ teaspoon of salt, and cook, stirring often, until the onions are very soft and just starting to brown, 9 to 11 minutes.

Sprinkle the sugar over the top, and cook, stirring several times, until the onions begin to caramelize, 2 to 4 minutes.

Add the beef and cook, stirring often over medium-high heat, until the beef begins to brown, 6 to 8 minutes.

Stir in the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, 4 to 6 minutes.

Add the tomato paste and flour and cook, stirring, until well mixed, 2 to 3 minutes.

Pour in the beer, bring to a boil and boil for 2 to 3 minutes.

Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, 2 to 3 minutes.

Stir in the cooked bacon, the broth, rosemary, salt and freshly ground black pepper to taste, and bring to a boil.

Reduce the heat and simmer, uncovered, until the sauce thickens, 15 to 18 minutes.

Transfer the meat mixture into the prepared baking dish.

Spread the potato topping evenly over the beef mixture.

Bake until the filling is hot and cooked through, the topping is lightly golden and browned and the edges are bubbly, 35 to 38 minutes.

Remove from the oven and sprinkle with the cheese.

Return to the oven and bake for another 10 more minutes.

Remove from the oven and allow to rest for 10 to 15 minutes.

Sprinkle parsley on top and serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 37959% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 413mg 17%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 44g
Vitamin A 87% Vitamin C 18%
Calcium 14% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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