Beef Bourguignon Shepherd's Pie
- In a medium pot, cover potatoes with water. Bring to boil over high heat; reduce to medium and simmer, uncovered, for 12-15 minutes or until tender. Drain and set aside.
- While potatoes are boiling, prepare the beef mixture. Heat a large skillet over medium; add bacon and sauté 3-5 minutes, stirring often, or until starting to brown. Add beef; increase heat to medium-high. Cook 3-5 minutes longer, stirring frequently, until no pink remains. Remove meat from pan with a slotted spoon and set aside.
- In same skillet, sauté carrot and onion in remaining bacon fat over medium-high heat, 2-3 minutes or until starting to brown. Add mushrooms and garlic; cook 2-3 minutes longer, stirring often.
- Stir through tomato paste; cook 20-30 seconds. Whisk together broth and corn starch in a separate bowl. Add to pan after tomato paste is mixed through and fragrant.
- Stir constantly until mixture comes to a boil and begins to thicken. Remove from heat and set aside. Add beef into the mixture.
- Preheat oven to 400°F (200°C) Prepare mashed potatoes for topping: Mash together cooked and drained potatoes, warmed milk or cream and butter. Season with salt to taste, if desired.
- Transfer beef mixture to oven-safe baking dish. Gently spoon mashed potatoes into several piles over the beef mixture. Use the back of the spoon to spread potatoes into an even layer.
- Place baking dish on foil lined tray to catch any drips. Bake 20-30 minutes in center of oven, or until bubbly and browned. Cool briefly before serving.
Garnish with chopped fresh chives or parsley.
Recipe Made With
Campbell's® 30% Less Sodium Beef Broth With Red Wine
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