Loaded Shepherd’s Pie
(Courtesy: Jennifer Warren)
1 lb 80% ground beef
¼ cup chopped onion
¼ cup plain bread crumbs
½ teaspoon dried sage leaves
1 teaspoon salt, divided
4 medium potatoes, peeled (if desired) and cut into 1” squares
¼ cup butter
½ tsp black pepper
⅓ cup sour cream
1 tbsp horseradish (optional)
1 cup shredded Cheddar cheese (4 oz)
¼ cup chopped fresh tomato
2 slices bacon, cooked and crumbled
2 medium green onions, chopped (2 tablespoons)
Heat oven to 350°F.
In a large bowl, mix beef, onion, bread crumbs, sage, ½ tsp salt and egg until well
blended. Press in the bottom of an ungreased 8-inch square glass baking dish.
Place potatoes in a large pan and cover with water. Bring to a bowl and cook until tender, about 10 minutes. Drain and return to the pot.
Add butter, ½ tsp salt and pepper to potatoes. Use a hand masher or electric mixer to blend together. Add sour cream and horseradish. Mix until smooth, adding more sour cream, if necessary. Allow to cool for 30 minutes
Once potatoes are cool, spread evenly over the top of the ground beef mixture. Sprinkle evenly with cheese.
Bake uncovered for 50 minutes until the internal temperature reaches 160℉. Sprinkle with tomato, bacon and green onions.
Serve immediately or store tightly covered in the refrigerator for up to 5 days
6 servings, 495 calories per serving
Hack: ¼ cup of chopped frozen onions can be substituted for fresh onion in this recipe.
Hack: Separate any remaining uncooked bacon slices and roll them into individual pinwheels. Place on a cookie sheet in the freezer to freeze bacon slices. Place in a sealable freezer-safe bag or container. The frozen slices can then be used in the portions desired.
Hack: Store any leftover bacon grease tightly covered in the refrigerator for up to 6 months. It can be used as a substitute for butter in various dishes. Caution: Use caution when cooking with bacon grease. It has a smoke point similar to butter, which is lower than oils.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.