Loaded Baked Potato Shepherd's Pie

Make pie for dinner featuring a crust of ground beef and pork and loaded with mashed potatoes, cheese and bacon.


  • Pie mixture:
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1 medium onion, finely diced
  • 1/4 cup breadcrumbs
  • 1 teaspoon garlic powder
  • 2 tablespoons tomato paste
  • 1 large egg, beaten
  • Sour cream mashed potatoes:
  • 2 pounds russet potatoes, scrubbed and diced
  • 1 cup whole milk
  • 3 tablespoons unsalted butter
  • 2/3 cup sour cream
  • 1/2 cup sharp cheddar cheese, shredded
  • Kosher salt, to taste
  • Toppings:
  • 5 strips chopped, cooked bacon
  • Diced tomato
  • Thinly sliced scallions
  • Thinly sliced chives


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine beef, pork, onion, breadcrumbs, garlic powder, tomato paste, egg and salt until well blended. Press into the bottom of a lightly greased pie dish, forming a crust. Bake uncovered for 20 minutes.
  3. Meanwhile, place the potatoes in a large sauce pot. Cover them with cold water and season with salt. Bring to a boil then simmer, uncovered, for about 10 to 12 minutes.
  4. Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
  5. Strain potatoes then transfer to a large bowl and begin to mash. Once fully mashed, add the sour cream, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes extra creamy.
  6. Remove the meat mixture from the oven and evenly spread the mashed potatoes overtop. Sprinkle with cheddar cheese. Return to the oven for another 15 to 20 minutes, until the cheese is melted and begins to crisp.
  7. Top with diced tomatoes, bacon, scallions and chives to serve.