Rach's tip: I make this shepherd's pie with lamb, but beef is just as delicious!


Credit: Photography by Kate Mathis

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6 to 8


Ingredient Checklist


Instructions Checklist
  • Position a rack in the center of the oven; preheat to 400°.

  • Peel the potatoes and cut each into about twelve 3/4-inch pieces. Place in a medium saucepan and cover with cold water. Bring to a boil over high heat.

  • Arrange the bacon on a slotted broiler pan or a wire rack set inside a baking sheet lined with foil. Bake until very crispy, 15 to 18 minutes. Preheat the broiler.

  • When the water comes to a boil, salt it liberally. Cook the potatoes until tender, 8 to 10 minutes. Drain and return the potatoes to the hot pot. Add the milk, chives, and sour cream; season with salt and finely ground white or black pepper. Mash the potatoes. Chop the bacon and mix half into the potatoes. Cover the pot to keep warm.

  • While the potatoes are boiling and the bacon is baking, heat the olive oil, two turns of the pan, over medium-high in a large skillet. Add the lamb and cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 5 minutes. Stir in the onion, carrot, and celery; season with salt and coarsely ground black pepper. Cover and cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the stock, garlic, thyme, Worcestershire, and tomato paste. Simmer, stirring occasionally, until the flavors meld, about 2 minutes. Stir in the peas and cook, stirring often, until heated through, about 2 minutes.

  • Transfer the filling to a 3-quart casserole dish. Top with the mashed potatoes, then both cheeses. Broil the casserole until bubbly and browned in spots, 2 to 3 minutes. Top with the parsley, paprika, and the remaining bacon. Drizzle with the hot honey.