Servings: 6
Pie Topping:
Russet potatoes
4, peeled, quartered
10 cloves, peeled
Sour cream 
1/2 cup
Beef broth 
1/4 cup
4 tbsp, softened
1/2 tsp
Ground black pepper 
1/2 tsp
Pie Filling:
4 slices, cut into thin strips 
Vegetable oil 
1 tbsp
2, chopped
1 tsp
1 tsp
Ground beef 
1 lb
Frozen peas
3/4 cups, thawed
2 cloves, minced
1 cup, chopped
Tomato paste 
2 tbsp
All-purpose flour 
1 tbsp
1 (12-oz) bottle
Beef broth 
1/2 cup
1 tsp, minced
Ground black pepper 
1/2 tsp
Cheddar cheese
1/2 cup, grated
2 tbsp, chopped (optional)
Best Ever Shepherd's Pie
20 m
1 h 50 m
Ready in:
1 h 70 m
  1. To make the topping, cover potatoes and garlic with water in a saucepan. Bring to a boil. Cook over medium heat for 15 minutes, or until tender. Drain and transfer to a bowl. Add sour cream, broth, butter, salt, and ground black pepper. Beat until light and fluffy. Cover. 
  2. Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a round baking dish by spraying it with cooking spray. 
  3. To make the filling, heat a skillet over medium. Cook bacon, stirring occasionally, for 6 minutes, or until crisp. Transfer to a plate.  
  4. Add oil to the skillet. Add onions and salt (1/2 tsp). Cook over medium heat for 10 minutes, or until soft and beginning to brown. Add sugar. Stirring occasionally, cook for 3 minutes, or until start to caramelize. Add beef. Over medium-high, cook, stirring occasionally, for 6 minutes, until the beef starts to brown. Add peas, garlic, and carrots. Cook for 5 minutes, or until begin to soften. Add tomato paste and flour. Stirring, cook for 2 minutes. 
  5. Add beer to the skillet. Bring to a boil. Keep boiling for 3 minutes. Stirring and scraping up the browned bits from the bottom, cook for 2 minutes. Add bacon, broth, rosemary, salt (1/2 tsp), and ground black pepper. Bring to a boil. Next, reduce heat. Simmer for 15 minutes, or until thickens. 
  6. Spoon into the baking dish. Spread the potato topping. 
  7. Bake in the preheated oven for 35 minutes, or until lightly browned. Then, sprinkle with grated Cheddar. Bake for 10 minutes more. Remove from the oven and allow to rest for 10 minutes. Before serving, sprinkle with parsley if desired. Enjoy your Shepherd's Pie!