Sweet & Savoury Shepherd’s Pie
An Armstrong Test Kitchen Challenge
I created this Shepherd’s Pie recipe as an entry into the Armstrong Cheese Test Kitchen Challenge. As part of the contest, I was given 4 ingredients that I had to use in a single recipe: Armstrong Medium Cheddar, Apples, Yams (Sweet Potatoes), and Bacon.
I was apprehensive about using these ingredients together, but I have to admit my Shepherd’s Pie was absolutely delicious. Creamy, tasty, and not at all sweet in the dessert sense. My husband LOVED it, and my 9 year old loved it so much he wants me to make it like this every time.
This recipe will take you about an hour to prepare from start to finish.
- 1/2 pack of bacon, diced
- 1 lb ground beef (or ground beef/pork mix)
- 2 medium carrots, peeled and diced
- 2 stalks of celery, diced
- 1 medium potato, peeled and diced
- 1 medium onion, diced
- 1/4 cup Zesty Italian Salad Dressing
- 1/4 cup Beef Broth
- 2 tsp All-Spice (be generous, this is the main seasoning for the meat)
- 1/2 cup each: frozen corn and peas
- 2 apples, peeled and chopped, core removed
- 1 medium yam (sweet potato), peeled and chopped
- 2 tbsp butter or margarine
- 1/4 cup milk
- 1/4 cup Parmesan cheese
- 1/2 tsp nutmeg
- salt and pepper to taste
- 1/2 – 1 cup grated Medium Armstrong Cheddar Cheese
In a large fry-pan, cook bacon until crisp. Set aside. Drain off about half of the bacon grease, leaving the rest.
Add the carrots, celery, potatoes and onion. Cook until vegetables are tender.
Add the ground beef to the vegetables mixture, breaking up into small pieces. Cook until browned.
Add the bacon, Italian dressing, beef broth and all-spice to the vegetables and mix well. Add the frozen peas and corn, and cook until heated through.
While the base is cooking, prepare the apples and yam. Peel, cut, and boil until tender. Once tender, drain. Add butter, milk, parmesan, nutmeg, and salt and pepper to taste. Mash. Its okay if there are chunks!
Add the base to a square baking dish. Top with the yam-apple mash, and spread the cheddar cheese evenly over the top. Bake at 350˚ for 20 to 30 minutes, or until the cheese has formed a nice golden crust!
Serve with fresh buns and/or a garden salad and enjoy!
Andrea resides in Calgary, Alberta, and is the proud mom to five boys between the ages of 7-22. Running mainly on coffee and sarcasm, in her spare time she enjoys listening to Canadian Rock, watching Calgary Flames hockey, reading YA Dystopian novels, binge watching 90s television on Netflix, and entering contests.
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