Jalapeño Bacon Bean Shepherd's Pie
1 Tbsp. Vegetable Oil
3/4 Cup Yellow Onion, diced (approx. 1/2 yellow onion)
1 lb. Lean ground beef
1-1/2 tsp. Salt
3/4 tsp. Garlic, minced
2 tsp. Flour
1 tsp. Dried thyme (if using fresh, increase to 1 Tbsp.)
1 tsp. Dried rosemary (if using fresh, increase to 1 Tbsp.)
3/4 Cup Beef broth
1 tsp. Worcestershire Sauce
1 Cup Peas and Carrots - Frozen (Thawed) or Canned (Drained)
1 Can Serious Bean Co. Jalapeño & Bacon Beans
3 Cups Mashed potatoes
1/3 Cup Parmesan cheese
Place a large oven safe skillet over medium heat, and preheat the oven to 400°F.
Add the oil and onions to the skillet, and stir as needed.
Once the onions are soft, add the beef, salt, and pepper. Continue stirring as needed to prevent sticking.
After the meat has browned, sprinkle the flour evenly over the meat and onion mixture. Stir until the flour is completely dissolved.
Add the remaining ingredients through the Jalapeño Bacon Beans and return to a simmer until thickened.
Stir the Parmesan cheese into the prepared mashed potatoes.
Spoon the mashed potatoes on top of the warm mixture, and spread into an even layer with a spatula. The potato mixture can also be piped on top of the mixture using a large star pastry tip and a zip top bag.
If the skillet is close to overflowing, place it on a rimmed baking sheet to catch any filling that bubbles over.
Bake for 12-15 minutes or until the top of the potatoes begin to brown.
This recipe can be prepared in advance for an easy weeknight dinner. After adding the potatoes, refrigerate for up to 2 days. When warming from the refrigerator, reduce oven temperature to 350°F and cook for 25-30 minutes or until filling begins to bubble.