Ok, ok, we know... BBQ sauce and bacon are definitely not part of the traditional Irish dish! But when we thought about how to re-imagine this classic, these flavors came together so well we had to share it with the world. Prepare for the best Shepherd's Pie of your life.

What you need

For the Topping:
1 1/2 pound russet potatoes, peeled and diced into 1 inch pieces
coarse salt and ground pepper
3 tablespoons butter
3/4 cup heavy cream or coconut milk
 
For the Filling:
4 slices pork or turkey bacon, cut into 1/2-inch pieces
1 small yellow onion, diced
2 medium carrots, diced
2 ribs celery, diced
1 pound ground lamb, bison or elk
¾ cup Tessemae’s Matty’s BBQ
1 cup frozen or blanched peas
 
What to do

1. Heat your oven to 425. Put the potatoes in a large pot, cover with cold water and add about a tablespoon of salt. Bring to a boil and cook until tender, about 12 minutes. Drain the potatoes and return to the pot. Turn the heat on low and cook for a few minutes, stirring, to get rid of any excess water in the potatoes.
2. Add 2 tablespoons of the butter to the potatoes. Mash with a potato masher until combined. With the heat still on low, add the cream, stirring and mashing until combined. Season with salt and pepper. Cover and set aside.
3. Place the bacon in a large skillet over medium heat. Cook until crisp, then transfer the bacon to a paper towel lined plate with a slotted spoon, leaving the fat in the pan.
4. Add the onion, carrot and celery to the fat in the pan and season with salt and pepper. Cook, stirring, until tender, about 5 minutes.
5. Add the lamb and cook until browned, about 5 minutes. Stir in the BBQ sauce and peas.
6. Pour the filling into a shallow 2-quart baking dish. Spread the potatoes on top and dot with remaining tablespoon butter.
7. Bake until heated through and lightly browned, about 15 minutes. If needed, broil for a minute or two for more browning. Sprinkle with bacon and serve.

 
Make Ahead Tip: Refrigerate the pie before baking, up to 1 day. Bake, covered in foil, until warmed through, about 30 minutes. Uncover and cook until browned, about 15 minutes.