The Best Shepherd's Pie!

Photo: Bobbi Renee Hass-Burleson

Ingredients

Potato Topping:

4 large russet potatoes, peeled and quartered

10 wholes garlic cloves, peeled

1/2 cup sour cream

1/2 cup beef broth

4 tablespoons butter, softened

salt and pepper to taste

Pie Filling:

6 slices bacon chopped

1 tablespoon olive oil

1 soft ball sized sweet onion chopped

1 teaspoon salt

1 teaspoon sugar

1 pound ground sirloin, (or Lamb for a more traditional pie)

3 carrots, diced

3/4 cup frozen peas

4 garlic cloves, minced

2 tablespoons tomato paste

1 tablespoon all-purpose flour

1 can/bottle Guinness

1/2 cup beef broth

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh thyme

1/2 teaspoon pepper

1/2 cup grated Cheddar, (Gruyere or Swiss can be substituted)

2 tablespoons chopped fresh parsley leaves

Preparation

In a large pot bring the potatoes and garlic to a boil reduce heat to medium and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 min.

Drain and return to the pot.

Add the sour cream, 1/4 cup of broth, butter, salt and pepper, and mash until the potatoes are light and fluffy. If the mixture is too dry, add the remaining 1/4 cup broth.

Cover and set aside.

Preheat the oven to 350 degrees F. Spray a 10-inch round baking d ish with nonstick spray.

Heat a large skillet over medium heat.

Add the bacon and cook, stirring occasionally until browned and almost crisp. With a slotted spoon, transfer the bacon to a plate, set aside.

Add the oil to the drippings in the skillet and over medium heat add the onions and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 min.

Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 5 min.

Stir in the beef and cook, until the beef begins to brown.

Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 min.

Stir in the tomato paste and flour and cook, stirring, until well blended.

Add the beer, bring to a boil for 3 min.

Using a wooden spoon scrape up all the browned bits from the bottom of the pan.

Add the cooked bacon, the broth, rosemary, the remaining 1/2 teaspoon of salt, and pepper to taste, and bring to a boil.

Reduce the heat and simmer until the sauce thickens, about 15 min.

Spoon the filling into the baking dish.

Spread the potatoes evenly over the beef mixture.

Bake until the topping is lightly browned, about 35 min.

Remove from the oven, top with cheese and bake for 10 min.