Steakhouse Shepherd’s Pie

Tonight we made this cool-weather favorite. When we make this recipe, we leave out the blue cheese (although the type recommended, Maytag, from Maytag, Iowa is great!). We also use ground beef from the grocery store instead of grinding up sirloin as the recipe calls for. We use Nueske’s thick bacon, which enhances the smokiness from the Worcestershire sauce and paprika. Smoked Spanish paprika is the best. Here’s the link to Rachael Ray’s original recipe.

Serves 4 to 6.

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