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!
Yield
8 servingsPrep
30 minCook
2 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the buttery and garlicky potato topping | |||
| 4 | large |
russet potatoes
peeled and quartered |
*
|
| 12 | cloves |
garlic
peeled |
|
| 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
ground |
|
| 3 | medium |
carrots
roughly chopped |
|
| 1 | cup |
peas, frozen
thawed |
*
|
| 4 | cloves |
garlic
minced |
|
| 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 |
*
|
| ⅔ | cup |
cheddar cheese
shredded, or swiss |
|
| 3 | tablespoons |
parsley leaves
freshly chopped, or as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the buttery and garlicky potato topping: | |||
| 4 | large |
russet potatoes
peeled and quartered |
*
|
| 12 | cloves |
garlic
peeled |
|
| 118 | ml |
sour cream
|
|
| 59 | ml |
beef stock
or more as needed |
|
| 59 | ml |
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 |
|
| 7.5 | ml |
olive oil
or other vegetable oil |
|
| 1 | large |
onions
chopped, or 2 medium |
|
| 2.5 | ml |
salt
plus extra 1/2 teaspoon |
|
| 5 | ml |
sugar
|
|
| 453.6 | g |
beef
ground |
|
| 3 | medium |
carrots
roughly chopped |
|
| 237 | ml |
peas, frozen
thawed |
*
|
| 4 | cloves |
garlic
minced |
|
| 3E+1 | ml |
tomato paste
|
|
| 15 | ml |
all-purpose flour
|
|
| 346.8 | ml/g |
beer
light or dark, 1 bottle |
|
| 118 | ml |
beef stock
|
|
| 5 | ml |
rosemary leaves
freshly and finely chopped |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 158 | ml |
cheddar cheese
shredded, or swiss |
|
| 45 | ml |
parsley leaves
freshly chopped, or as needed |
|
Directions
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.
