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Cheeseburger Shepherd's pie topped with pickles and green onion in a skillet.

Bacon Cheeseburger Shepherd's Pie

Delicious weeknight dinner for any family. This is a spin on the classic Shepherd's Pie, and dare I say it is better than the original. Topped with bacon, pickles, and homemade burger sauce, what more could you ask for?
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 5
Course: Dinner
Ingredients Method Notes

Ingredients
  

Beef Mixture
  • 1 tbsp bacon grease or avocado oil
  • 1 lb ground beef
  • 1 white onion diced
  • 3 cloves garlic minced
  • 1 tsp red pepper flakes
  • 1 packet Lipton Onion Soup Mix
  • ¾ cup beef broth
  • 2 tbsp Worcestershire Sauce
  • 1 tsp mustard powder
  • 3 tbsp ketchup
  • 2 tbsp yellow mustard
  • 1 14.5 oz can petite diced tomatoes
  • salt and pepper to taste
  • 4-6 slices bacon cooked, for topping
Mashed Potatoes
  • 2.5 lbs yellow potates peeled and cubed
  • 1 stick salted butter melted
  • ⅓ cup whole milk warmed
  • 8 oz shredded cheddar cheese for topping the mashed potatoes
  • ½ cup shredded parmesan cheese for topping the mashed potatoes
Special Burger Sauce
  • ½ cup mayonnaise
  • 3 tbsp ketchup
  • 3 tbsp pickle juice
  • 2 tsp yellow mustard
  • a few dashes of hot sauce (I used Texas pete) optional

Method
 

  1. To start let’s get the potatoes going. Peel and cut the yellow potatoes into roughly 2-inch chunks. Boil the potatoes until tender, about 15-20 minutes stirring occasionally. Don’t forget to salt the water for the potatoes! We are seasoning every layer of this dish.
  2. While the potatoes boil, heat an oven-safe cast iron skillet over medium heat. Add oil or bacon grease to the pan and sauté the onion for about 3 minutes until translucent. Add the garlic and the ground beef and cook until browned all the way through. Season with salt, pepper, mustard powder, and red pepper flakes.
  3. Now add Worcestershire sauce, onion soup mix, beef broth, ketchup, mustard, and diced tomatoes. Bring mixture to a simmer and cook for a few minutes until mixture has thickened up nicely, about 5-8 minutes. Then remove from heat and set aside.
  4. Preheat the oven to 350 degrees Farenheit.
  5. Drain the potatoes and add them to a mixing bowl. I use my stand mixer, but feel free to use a potato masher or handheld mixer. Mix the potatoes until smooth, then add butter, milk, salt and pepper to taste. Spread the potatoes over the meat mixture in the skillet. Top with shredded cheddar cheese and parmesan in an even layer. Place the skillet on a baking sheet, and place in the oven. Bake for 30-40 minutes until the cheese is melted and bubbly!
  6. While the pie is baking, make the special sauce. Mix all the ingredients in a small bowl, and voila!
  7. Once the pie is done let it rest for 5-10 minutes, it’s going to be hot! Top with crumbled bacon, pickles, green onions, and special sauce. Enjoy!

Notes

*I cook an entire pack of bacon and just use what is needed for this recipe, then save the rest for breakfast throughout the week!