00:01Come make a skillet shepherd's pie with me for lunch, filled with beef, bacon, and cheddar cheese.
00:07I started by putting 1.5 kg of potatoes to cook with salt.
00:10Meanwhile, for the filling, I chopped 4 slices of bacon, browned them in a frying pan, and set them aside, leaving a little of the fat.
00:16Then I fried 500 grams of ground beef, seasoned it with salt and smoked paprika, added half an onion and 2 cloves of garlic, and fried it.
00:23Just a little more,
00:24Then I added sliced cherry tomatoes and a spoonful of tomato paste to finish sautéing.
00:29To complete this filling, I added 1 carton of heavy cream, 2 heaping tablespoons of cheddar-flavored cream cheese,
00:351 handful of grated mozzarella, then I stirred until it melted.
00:37I made the puree right there in the pan, mashed it with a potato masher, and mixed in 1 tablespoon of butter, 100 ml
00:43warm milk and a good pinch of salt.
00:45Instead of having to reserve half of the mashed potatoes, I made a cavity by pushing it to the sides to fill it.
00:50Before adding the filling, I put some grated cheese, then half of that bacon on top, more cheese, and then...
00:56I closed it up, turning the mashed potatoes on top.
00:58Then I covered it with a generous layer of cream cheese, the remaining cheese, and covered the pan with aluminum foil.
01:04I left it on very low heat for about 10 minutes, then covered it for a little longer so the cheese would finish melting.
01:09Just be careful not to burn the bottom.
01:10And finally, I finished with the rest of the cheese.
