Description

Get ready for the ultimate comfort food experience with this Loaded Potato Shepherd’s Pie! This dish combines the rich flavors of a traditional Shepherd’s Pie with a fully loaded, creamy, cheesy mashed potato topping.

Ingredients

Russet or Yukon Gold potatoes
Unsalted butter
Whole milk or a mix of milk and cream
Sour cream or cream cheese
Sharp cheddar cheese
Monterey Jack cheese
Smoked gouda cheese
Crispy, crumbled bacon
Freshly chopped green onions
Ground beef (85-90% lean)
Finely diced onion
Diced carrots
Diced celery
Frozen peas
Frozen corn
Tomato paste
Beef broth
Worcestershire sauce
Non-alcoholic red wine substitute or balsamic vinegar
Dried thyme
Dried rosemary
All-purpose flour
Salt
Black pepper
Garlic powder

Instructions

Start by cooking your bacon until it’s perfectly crispy. Drain it on paper towels, then crumble it once cool. Reserve about a tablespoon of the rendered bacon fat if you want to add extra flavor to your filling later! Chop your green onions and set aside.
Peel and dice your potatoes into roughly 1-inch pieces. Place them in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly.
While the potatoes are boiling, preheat your oven to 375°F (190°C). In a large, oven-safe skillet or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Once fully browned, drain any excess fat. Reduce the heat to medium. Add the diced onion, carrots, and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables begin to soften. Stir in the minced garlic, tomato paste, dried thyme, and dried rosemary, cooking for another minute until fragrant. Pour in the non-alcoholic red wine substitute and beef broth. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer. In a small bowl, whisk together 2 tablespoons of all-purpose flour with 1/4 cup of cold water to create a slurry. Slowly pour the slurry into the simmering beef mixture, stirring constantly, until the sauce thickens to your desired consistency. Stir in the Worcestershire sauce, frozen peas, and corn. Cook for another 2-3 minutes, just until the vegetables are heated through. Season the filling generously with salt and black pepper to taste.
Return the drained hot potatoes to the pot. Add the butter, warm milk, and sour cream (or cream cheese). Using a potato masher, mash until mostly smooth. Stir in about three-quarters of your shredded cheddar cheese, crumbled bacon, and chopped green onions until just combined. Taste and season with salt, pepper, and a pinch of garlic powder as needed.
Spoon the loaded mashed potato topping evenly over the beef filling. You can create a decorative pattern with the back of a spoon or a fork to encourage crispy peaks. If desired, sprinkle the remaining shredded cheese, bacon, and green onions over the top for extra presentation and flavor. Bake for 25-30 minutes, or until the filling is bubbly around the edges and the potato topping is lightly golden brown and heated through. For an extra golden crust, you can carefully broil it for the last 1-2 minutes, watching it constantly to prevent burning.
Let the pie rest for 10-15 minutes before serving. This allows the filling to set slightly, making it easier to scoop and preventing it from being too runny.

Prep Time: 30 mins
Cook Time: 60 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 600
Sugar: 5 g
Sodium: 800 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 80 mg

Keywords: Both the beef filling and the loaded mashed potato topping can be prepared a day in advance! Simply store them separately in airtight containers in the refrigerator. When you're ready to bake, assemble the pie and add an extra 10-15 minutes to the baking time since it will be going into the oven cold.