Tuesday, October 28, 2008

Smoky Mountain Shepherd's Pie

Oh, how I love Shepherd's Pie. Did you know I hadn't even heard of Shepherd's Pie until four years ago when my eldest child, Lauren, asked me to make it? The name of the dish did not appeal to me at all; I cringed. Lauren had eaten Shepherd's Pie at school and described to me all the wonders new favorite dish. She and I made her Shepherd's Pie to her exact specifications - absolutely no green things or onions.

I just can't leave well enough alone. For several years I've toyed with Lauren's favorite dish and now, well let's just say it's not her favorite anymore. In an effort to maintain peace and harmony, I make a small one one the side her way.
Smoky Mountain Shepherd's Pie -
Place 2 lbs. of potatoes in a pot, cover the potatoes with water, salt the water when it comes up to a boil and boil potatoes for about 15 minutes, until tender.

Heat a skillet with high sides over medium high heat. Add 1 tablespoon of extra virgin olive oil and four strips of smokey bacon, chopped. When bacon is crisp, remove and drain on paper towel lined plate.
Add 1-1/2 lbs. of ground sirloin to the pan and completely brown. The sirloin will pick up the smoky taste of the bacon.
Add 1/2 lb. of sliced baby bella mushrooms and 1 chopped onion to pan and cook until tender, about 7 more minutes and then season with coarse salt and freshly ground black pepper.

While sirloin is cooking, heat a small sauce pot over medium heat and melt 2 tablespoons of butter and then whisk in 2 tablespoons of all-purpose flour (roux). Continuously stir the roux for about 5 minutes and then whisk in 1-1/2 cups of beef stock, one-half cup at a time.
Once the beef stock is thoroughly combined, add 2 tablespoons of Worcestershire and season sauce with salt and pepper, to taste. Simmer to thicken, about 5 minutes.

Pour gravy over meat and combine. Turn on the oven broiler.

Place drained potatoes back into the pot and mash them. Fold in 3 tablespoons of sour cream, 1 cup of shredded cheddar, 1/2 cup of shredded Monterrey Jack cheese and 4 chopped scallions.
Spread the meat in a buttered casserole dish and spread the potatoes across the top of the meat in an even layer.
Garnish the potatoes with paprika, shredded cheddar and shredded Monterrey Jack. Place in a preheated 400 degree oven for 15 minutes and then place under the broiler to crisp and brown the potatoes.
Crumble reserved bacon over top. I just now noticed I forgot to take a picture with the bacon garnishing the top.







18 comments:

Candy said...

Awe, the ultimate in comfort food. Looks so good.

gigi said...

Bacon or not it looks and sounds wonderful! It also sounds pretty easy to make. Easy enough for the lazy side of me.

How did last nights game turn out?

Maria said...

A true classic! Looks great!

Paula said...

Oh, yeah, I'll be wanting a serving of this. I haven't had sheperd's pie in ages, but I loved it. I like your addition of mushrooms and it seems I'm on a Worcestershire kick lately! As is that weren't enough, I'm always happy to eat anything with Monterrey Jack cheese in it! YUM!

Paula said...

Oh, yeah, I'll be wanting a serving of this. I haven't had sheperd's pie in ages, but I loved it. I like your addition of mushrooms and it seems I'm on a Worcestershire kick lately! As is that weren't enough, I'm always happy to eat anything with Monterrey Jack cheese in it! YUM!

gunnyPink said...

Katherine,
This is one of those dishes, that I would definitely be afraid of slopping any on my forehead, cuz my tongue would prolly beat my brains out trying to get to it...

MMMMMMMMMMMMMMmmmmmmmm delicioso, ono, guarantole you it gonna be good!

Pam said...

Wow. That looks amazing! A perfect meal for a cold day. I will be trying this one soon.

Greg C said...

That is one of my favorite dishes too but my wife hates it so I haven't made it in years. Now you got me hungry and all I have today is a salad.

Marjie said...

I guess it's a northern thing. I never didn't know about shepherd's pie. Yours looks nice with the cheese in it!

brettinsky said...

I may have to try this too-my husband would love this!

Thanks for the cookie compliments, I am such a sweet eater, it is my weakness!

We are in Erwin where it is still Mayberry! Are you familiar with the area? Knoxville is definitely not small town!

Nazarina A said...

This is absolutely my favorite dish, I make it all the time with a Malaysian spin.

I love your recipe as well and your step by step pictures. I shall definitely have to try your recipe, the next time I make this yummy dish again!

The Blonde Duck said...

That's a really cool way to make them!

Reeni said...

I like your version! I bet all of your additions add a lot of flavor. You've revved it up a bit.

Steph said...

Wow, my mouth was just watering as I was reading your directions! We have sheppherd's pie sometimes, but never with gravy.. that sounds really yummy!

Debbie said...

Looks delicious! I have never made Shepherd's Pie. If my husband sees this he will want me to make this right away!!!! How did it go last night?

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John Roberts said...

I first had shepherd's pie in the high school cafeteria, but it was nothing like this version. This one actually looks appetizing!

April said...

I love shephards pie!! this looks fantastic, and now that it is getting a little cooler is perfect for a dinner!