Shepards Pie with Loaded Potato Topping

Shepards Pie with Loaded Potato Topping
Shepards Pie with Loaded Potato Topping

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the potatoes:

  • 4

    russet potatoes

  • water

  • 4

    T. butter

  • 1/2

    C. whipping cream

  • 2

    T. sour cream

  • 1/2

    tsp. salt

  • 1/2

    tsp. black pepper

  • 3

    green onions, chopped

  • 3/4

    C. cooked and crumbled bacon (about 5 strips)

  • 1

    heaping C. shredded sharp cheddar cheese

  • For the potatoes:

  • 4

    russet potatoes

  • water

  • 4

    T. butter

  • 1/2

    C. whipping cream

  • 2

    T. sour cream

  • 1/2

    tsp. salt

  • 1/2

    tsp. black pepper

  • 3

    green onions, chopped

  • 3/4

    C. cooked and crumbled bacon (about 5 strips)

  • 1

    heaping C. shredded sharp cheddar cheese

Directions

Peel the potatoes and cut up into a pot. Cover with water and boil till fork tender. Drain the potatoes and place them back in the pot over the stove eye they cooked on for a minute to dry them out. Add the butter and begin mashing the potatoes with a potato masher or use a hand mixer. Add in the cream, sour cream, salt and pepper. When creamy fold in the onions, bacon and cheese. Set aside. In a skillet over medium high heat, brown the ground beef. Drain off the grease and add the onion and cook for 5 minutes. Sprinkle in the flour and stir to combine, add the broth, Worcestershire and ketchup. Stir as it begins to thicken a bit. Add the seasonings, peas & carrots. Cook for 5 minutes. Pour the filling into the bottom of a 2.5 quart casserole dish. Spoon the potatoes over the top and spread around evenly. Bake in a 350 degree oven for 20 minutes. Allow to sit 5 minutes after the dish comes out of the oven.

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