‘Shepherd’s’ Pie

An American version of a classically UK dish.  Apparently when made with beef the recipe is referred to as Cottage Pie and when topped with cheese it then becomes completely American… loads of info on the Internet and not one definite agreed upon history.  Regardless, this recipe is filled with familiar ingredients all of which when combined, form one jolly-good supper!  Using pre-made mashed potatoes cuts the prep time down as well.

Ingredients:
4 slices bacon, cut into thin strips
1 tbsp vegetable oil
2 medium onions, chopped
1/2 tsp salt, plus 1/2 teaspoon
1 tsp sugar
1 lb ground beef (80% fat)
2 to 3 medium carrots, roughly chopped, (about 1 cup)
3/4 cups frozen peas, thawed
2 garlic cloves, minced
2 tbsp tomato paste
1 tbsp all-purpose flour
1 (12 oz) Guinness
1/2 cup low-sodium beef broth
1 tsp finely minced fresh rosemary leaves
1/2 tsp freshly ground black pepper
1/2 cup grated Cheddar cheese
2 tbsp chopped fresh parsley leaves
1 (24 oz) pkg of Bob Evans Garlic Mashed Potatoes (in refrigerated section of grocery store)

Preheat the oven to 350F.  Spray a 10″ round baking dish with nonstick spray.

Heat a large skillet over medium heat.  Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes.  With a slotted spoon, transfer the bacon to a plate; set aside.

Add the oil to the drippings in the skillet and put over medium heat.  Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.  Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes.  Stir in the beef and cook, stirring occasionally, over medium-heat, until the beef begins to brown, about 7 minutes.  Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes.  Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes.  Add the beer, bring to a boil and boil for 3 minutes.  Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.  Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil.  Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.

Spoon the meat mixture into the prepared baking dish.  Spread the Bob Evans Garlic Mashed Potatoes evenly over the beef mixture.  Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.  Remove from the oven and sprinkle with the cheese.  Return to the oven and bake for 10 more minutes.  Let rest out of the oven for 10 minutes before serving.  Sprinkle with parsley and serve.