Bacon Shepherd’s Pie with Potato-Turnip Mash

Why You’ll Love This Bacon Shepherd’s Pie

This bacon shepherd’s pie layers ground beef, crisp bacon, mushrooms, and vegetables in a thick gravy under a mashed potato-and-turnip topping. Parmesan and chives season the mash, while Dijon and smoked paprika finish the filling. It makes a generous baked dinner that can be prepared ahead.

What Makes This Shepherd’s Pie Different

The topping combines russet potatoes with turnips, and the filling includes bacon and cremini mushrooms. Bake until the center is hot and the top is golden, then let it rest briefly before serving. For a slow-cooker alternative, see this Crockpot Shepherd’s Pie.

How to Make Bacon Shepherd’s Pie

1. Boil the potatoes and turnips until tender, then mash with butter, milk, chives, Parmesan, salt, and pepper until smooth.
2. Cook bacon until crisp, remove it, and leave the drippings. Sauté onion, carrots, and celery until soft.
3. Add ground beef and brown it, then stir in mushrooms and thyme until the mushrooms soften.
4. Mix in tomato paste, flour, chicken broth, Worcestershire sauce, salt, and pepper. Simmer until thick. Fold in bacon, Dijon, parsley, and smoked paprika.
5. Pour the filling into a baking dish. Spread the mashed potato-turnip mix over the top and smooth it. Make light texture with a fork if you like a crisper top.
6. Bake at 400°F (200°C) for about 30 minutes, until the top is golden and the filling bubbles.

Ingredients :

• 4 tablespoons unsalted butter
• 1/2 cup full-fat milk
• 2 tablespoons freshly chopped chives
• 2 medium russet potatoes, peeled and cut into quarters
• 2 medium turnips, peeled and cut into quarters
• Sea salt, to taste
• Freshly cracked black pepper
• 1/4 cup finely grated Parmesan cheese
• 2 pounds ground beef chuck
• 4 slices of thick-cut applewood-smoked bacon, diced
• 2 small yellow onion, finely chopped
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 4 ounces cremini mushrooms, finely chopped
• 2 teaspoons freshly chopped thyme
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons freshly chopped parsley
• 1 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika

Directions :

Start by bringing a large pot of salted water to a boil. Add the peeled potatoes and turnips. Boil them until they’re tender when pierced with a fork—around 20 minutes. Once cooked, drain the water and return them to the pot.
With the potatoes and turnips back in the pot, mix in the butter and milk. Use a potato masher or a hand mixer to create a smooth and creamy mixture. Season generously with sea salt and black pepper, then fold in chives and grated Parmesan cheese. Set this aside while you tackle the filling.
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving behind the drippings. Add the chopped onions, carrots, and celery to the skillet. Cook until the vegetables are softened, around 5-7 minutes.
Once the veggies are soft, add the ground beef to the skillet. Cook until it’s browned, breaking it up with a spoon. This is the time to add in the finely chopped mushrooms and thyme, stirring until mushrooms release their moisture and soften.
Next, stir in the tomato paste, all-purpose flour, chicken broth, Worcestershire sauce, and season with kosher salt and black pepper. Let this simmer for about 5 minutes, ensuring the mixture thickens nicely. Finally, fold in the crispy bacon, Dijon mustard, and smoked paprika. Remove from heat.
In a baking dish, pour the filling mixture evenly. Then, spread the creamy potato and turnip mixture over the top, smoothing it out with a spatula. You can create some texture using the back of a fork, which can give it a nice crust when baked.
Preheat your oven to 400 degrees F (200 degrees C). Place the assembled pie into the oven and bake for 30 minutes, or until the top is golden brown. The kitchen will have the most incredible aroma by now, and just wait until you dig in!

How to Serve Bacon Shepherd’s Pie

Let the pie rest briefly after baking, then serve warm with a green salad, steamed green beans, or roasted Brussels sprouts. The baking dish can be brought straight to the table.

How to Store Bacon Shepherd’s Pie

Cool leftovers, then cover the dish or transfer portions to airtight containers and refrigerate for up to 4 days. Freeze well-wrapped portions for up to 3 months and thaw them in the refrigerator before reheating.

Tips for Bacon Shepherd’s Pie

• Cook the meat well so the filling is fully browned and savory.
• Mash the potatoes and turnips while they are hot for a smoother mash.
• Taste the filling before baking and adjust salt and pepper.
• For a crisp top, run under the broiler for 1-2 minutes at the end, watching closely.
• Use full-fat milk for richer mashed topping.

Variations

• Use ground lamb instead of beef for a more traditional shepherd’s pie flavor.
• Add a cup of frozen peas to the filling for extra color and sweetness.
• Use sweet potatoes instead of russets for a sweeter top.
• Make it vegetarian: use lentils and extra mushrooms instead of meat.

Frequently Asked Questions

Can I assemble the pie ahead?
Yes. Cover and refrigerate the assembled pie for up to 24 hours, then bake it. A cold pie may need a few extra minutes in the oven.

Can I leave out the turnips?
Yes. Replace them with an equal amount of potato; the topping will have a milder flavor.

How should I reheat leftovers?
Reheat an individual portion in the microwave, or warm the covered dish in a 350°F (175°C) oven until hot throughout.

Can I use low-fat milk?
Yes. The mash may be less rich than when made with full-fat milk.

Can I freeze shepherd’s pie?
Yes. Freeze it baked or unbaked, wrapped tightly, for up to 3 months. Thaw in the refrigerator before reheating or baking.

Ina Garten’s Shepherd’s Pie

Print Recipe

A warm and filling Shepherd’s Pie with a savory beef filling topped with creamy mashed potatoes and turnips.

• Total Time: 50 minutes
• Yield: 6 servings

Ingredients

• 4 tablespoons unsalted butter
• 1/2 cup full-fat milk
• 2 tablespoons freshly chopped chives
• 2 medium russet potatoes, peeled and cut into quarters
• 2 medium turnips, peeled and cut into quarters
• Sea salt, to taste
• Freshly cracked black pepper
• 1/4 cup finely grated Parmesan cheese
• 2 pounds ground beef chuck
• 4 slices of thick-cut applewood-smoked bacon, diced
• 2 small yellow onions, finely chopped
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 4 ounces cremini mushrooms, finely chopped
• 2 teaspoons freshly chopped thyme
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons freshly chopped parsley
• 1 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika

Instructions

1. Bring a large pot of salted water to a boil. Add the peeled potatoes and turnips. Boil until tender, about 20 minutes. Drain the water and return to the pot.
2. Mix in the butter and milk. Use a potato masher to create a smooth mixture. Season with sea salt and black pepper, then fold in chives and grated Parmesan.
3. In a skillet, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the skillet.
4. Add onions, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
5. Add ground beef and cook until browned, breaking it up. Stir in mushrooms and thyme.
6. Add tomato paste, flour, chicken broth, Worcestershire sauce, and season with salt and pepper. Simmer for about 5 minutes until thickened. Fold in bacon, Dijon, and smoked paprika.
7. Pour the filling into a baking dish. Spread the creamy potato and turnip mixture over the top.
8. Preheat oven to 400°F (200°C) and bake for 30 minutes or until the top is golden brown.

Notes

For a crispy top, run under the broiler for 1-2 minutes at the end, watching closely.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British
• Diet: Gluten-Free