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Bacon Cheeseburger Shepherd's Pie

This amount filled my 11 1/2 by 8 1/2 oval baking dish to the very top—I could have used a larger dish. 
Author: Jill via Kelly the Kitchen Kop


  • 1 8- ounce package natural bacon like Applegate, cut into bite sized pieces
  • 1 medium onion chopped or sliced (think: bacon cheeseburger with sauteed onions, yummmm)
  • 3-4 garlic cloves minced
  • Veggies: choose 1 or more from the following: 1/2 to 1 pound sliced mushrooms if you want a bacon mushroom cheeseburger effect—I would have used mushrooms if I had them, 2 large carrots diced or cut into thin slices, and/or 1 or 2 cups frozen green beans or peas
  • 1 pound ground beef preferably grass-fed — if you don't have a good local source for safe, pastured meats, here's where I suggest ordering online
  • 8 ounces 1 cup homemade or organic ketchup (you could substitute part or all with homemade or prepared barbecue sauce)
  • 2 Tablespoons dijon mustard
  • salt and pepper to taste
  • 2-3 cups grated sharp cheddar cheese OR if you really want to get crazy add to or replace it with 1/2 to 1 cup crumbled blue cheese. Blue cheese would be amazing mixed in with the mashed potatoes too, if you like it. It's one of those things you usually either love or hate!
  • 3-4 cups mashed potatoes I mash mine with lots of butter, sour cream, garlic, and salt and pepper.


  • Preheat oven 375*.  In a large deep pan, fry bacon until crisp and fat is rendered. Remove bacon with a slotted spoon and place in separate bowl, leaving the fat in the pan.  In the bacon fat, saute onions and garlic (and carrots, if using) until onions are translucent and golden.  Add mushrooms, cook till they have released their liquid. Then add green beans or peas if you’re using them, cooking and stirring occasionally until they are just done (if you overcook the beans will be soggy). Transfer veggies to a separate large bowl or dish.
  • Brown the ground beef in your pan until no longer pink, breaking up clumps as you go.  Return veggies to pan, along with 2/3 of the bacon. Stir in ketchup and dijon mustard. Taste and adjust salt and pepper to taste.
  • Optional: If the veggies released too much liquid and the “sauce” is watery, you can thicken it up by stirring in a slurry of 1-2 Tablespoons organic cornstarch or arrowroot starch dissolved in a little (up to about 1/4 cup) water. Heat and stir until thickened.
  • Pour saucy ground beef and veggie mixture into your baking dish. Top with cheese. Top cheese layer with mashed potatoes. Finally, sprinkle remaining 1/3 of the bacon on top of the mashed potatoes.  Bake at 375* uncovered for 30-40 minutes, or until everything is bubbly and mashed potatoes are beginning to turn golden.