Category Archives: rosemary

Pasta e Fagioli


Hello and happy Friday everyone! I know it has been quite a while since I posted. I have been under the weather for the last week and didn’t do any cooking, so I was so happy to finally cook!! I have been wanting to make this soup for so long but for some reason I just never got around to it. But since I have been under the weather soup sounded soooo good!!

Trust me I was so glad I made that decision. This soup is so good and is going to become one of my favorite comfort foods now. If you like soup and/or Italian flavors you have got to make this. I put crushed red pepper flakes in mine and it just gives it a little heat, but if you don’t like that you can omit them and it would be just as good.

Make sure to have some nice crusty bread to sop up all of that tasty broth, and have your appetite with you too!!

Pasta e Fagioli

  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 1/8 pound (about 3 slices) pancetta, chopped
  • 2 (4 to 6-inch) sprigs rosemary, left intact
  • 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
  • 1 large fresh bay leaf or 2 dried bay leaves
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 rib celery, finely chopped
  • 4 large cloves garlic, chopped
  • Coarse salt and pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 (15 ounce) cans cannellini beans
  • 1 cup canned tomato sauce or canned crushed tomatoes
  • 2 cups water
  • 1 quart chicken stock
  • 1 1/2 cups ditalini
  • 1 generous handful of fresh flat-leaf parsley leaves, chopped
  • Grated Parmigiano or Romano, for the table
  • Crusty bread, for mopping
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add the crushed red pepper flakes, beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup, add the parsley, and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Spaghetti Bolognese


I love pasta almost as much as I love Mexican food. Any shape or size, give me a sauce and some Parmesan cheese and I will have at it! Unfortunately not all of my family shares in my love. However, since I do the cooking I am able to pop it on the menu as much as I want. One of the perks I enjoy about being in charge of the kitchen. Plus I can just say “Hey I am a food blogger. I have to give the people what they want”. That seems to quiet them down. 

I  had been wanting to try a bolognese sauce for quite some time. I was just worried because everyone I talked to made it seem like it was such a hard sauce to  make. Once I tried it I asked myself what in the heck took me so long! Yes, it takes a while to make but trust me, it is well worth the work. The sauce is so creamy and rich. It is just a huge hug for your tummy!

This was one pasta that everyone enjoyed. Don’t pass up the ricotta cheese on top either. It was icing on the cake! I will keep this on on the list of recipes to do again. I know you will love it too!

Spaghetti Bolognese

  • 2 ounces dried porcini mushrooms, wiped of grit
  • 1/4 pound pancetta or slab bacon, finely chopped
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 5 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 bay leaves
  • 2 sprigs rosemary
  • 1 1/2 pound ground pork
  • 1 1/2 pound ground beef
  • 2 cups milk
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups dry red wine 
  • Kosher salt and freshly ground black pepper
  • 1 pound spaghetti (I used tagiatelle pasta though) 
  • Freshly grated Parmesan, for serving
  • 1 handful fresh basil leaves
  • Fresh ricotta cheese

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.
In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.
Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Drain the pasta well and toss with the Bolognese sauce.
Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

Chicken with Fennel Cream Sauce


Everyone in this house loves pasta. It is the one thing I know I can make that EVERYONE will be happy to see it on the plate. I will say, I am pretty lucky because the people that I cook for are appreciative of every meal that I make. Kevin’s son Dylan said the other day “Bobbi your dinners are like a 5 star meal every night”! OK well you know that is the quickest way to my heart right? Flattery will get you EVERYWHERE (except out of the dishes).

I knew I wanted to do something with fennel. I have developed a love for the flavor of fennel over the last few years. Roasted, raw, sauteed, you name it, I want it. I had seen a recipe Rachael Ray had done along these lines and decided it would give me another way of sneaking chicken in on Kevin without him feeling beef deprived. I mean if I can pack a ton of flavor into a chicken dish he won’t miss beef right? One can only hope.

This dish is takes a bit of time, but most of it is spent poaching the chicken. We got it going and then hopped in the hot tub for a while to pass the time. The only problem is I was really good about taking pictures up until things started to get really busy and then *POOF* taking pictures went right out of my head. Until the finished dish THEN I smacked myself for missing some of the steps. I promise I will get much better with my photography. 30 lashes with a wet noodle to me!!

I can tell you that not one bit of this meal went to waste. I think my son actually licked the leftover container clean!

Penne with Chicken and Fennel Cream Sauce
For the chicken:
1 1/2 to 2 pounds of skin-on bone-in chicken 
3 bay leaves
3 carrots, roughly chopped
3 ribs celery, roughly chopped
1 very large onion, quartered
A palm full of whole black peppercorns
3 stems of fresh rosemary
8 stems of fresh thyme
Kosher salt
For the pasta:
1 tablespoons olive oil
2 tablespoons butter
1 whole head of garlic, thinly sliced
1 head of fennel, cored and thinly sliced (save some of the fronds for the garnish)
1 large onion, halved and thinly sliced
1/2 cup dry white wine
1 cup heavy cream
1 pound penne pasta
Kosher salt and white pepper
Grated Parmesan cheese for garnish
Place the chicken along with the carrots, celery, bay leaves, onion, peppercorns, rosemary, thyme, and kosher salt in a large heavy bottomed soup pot. Add water to just cover and heat to boil. Reduce the heat to simmer and cook for one hour. Remove the chicken from the pot and allow it to cool. Strain the broth and save for future use, saving 1 cup for the fennel sauce, (I put mine in quart ziplock bags and freeze it). Remove the skin and bones from the chicken and tear chicken into bite sized pieces with your fingers.
Meanwhile heat the olive oil and butter in a pan over medium heat. Add the garlic, onions, and fennel and cook, stirring occasionally, 20 to 25 minutes until soft and sweet but not brown. Deglaze the pan with the white wine.
Place fennel mixture in a food processor (or you can use an immersion blender) adding the reserved chicken broth and the heavy cream. Puree the sauce well.Return to the pot and season with kosher salt and white pepper (caution; white pepper is a very strong pepper so better to add a small amount at first then more if needed). Simmer sauce over low heat until it thickens, about 15 minutes. Add the chicken to the mixture.
Bring a large pot of salt water to boil. Add the penne and cook to package directions.Drain the pasta and add it to the sauce. Toss to combine. Top with fennel fronds and Parmesan cheese.

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Grilled Lemon and Herb Chicken with Creamed Garlic Spinach


Now that I have broken the lemon barrier I am very open to giving this little citrus treasure a try. While I was cruising through FoodBuzz I came across a recipe for Grilled Lemon and Rosemary Chicken by one of my favorite  bloggers Cookin Canuck. It just sounded so good and I love the  fact that it uses chicken thighs vs chicken breasts. I have long been a fan of chicken thighs for many reasons. They are easier to cook without the risk of being dry like a breast, they have more flavor, and they are cheaper a HUGE plus! I substitute boneless skinless thighs for breasts whenever I can. If you are strictly watching your calories then opt for the boneless skinless breasts but try using cutlets or cutting them in half like a book and cooking them so you have less of a chance to dry them out.

One of the things I love about this recipe is the fact that you make a vinaigrette instead of a marinade. So you cook the chicken first and then into the tub it goes to soak up flavor while you finish cooking. You can also choose to eat it right away or cover it and put it in the fridge for later. It is awesome hot, especially with the creamed spinach I made to go alongside. But I can tell you that this makes a FANTASTIC sandwich or slice it and put it on a salad. Because the chicken goes into the vinaigrette after it is cooked it is safe to save the leftovers and use it on a salad the next day yummmm!

Of course I can’t leave a recipe alone and after I printed it off and was organizing my ingredients I realized I had thyme as well as rosemary, a combination I love, so out came the thyme to jump into the tub with all the other  ingredients. I also added more rosemary and garlic, boy do I love my garlic. It is a good thing that Kevin loves garlic too otherwise I would never get any kisses!

Whisk the lemon juice, rosemary, thyme, garlic, honey, salt and pepper in a bowl. Once combined slowly whisk in the olive oil.

Get your grill or grill pan going over medium-high heat and brush it with a layer of vegetable oil.
Grill the chicken until done through, approximately 4 to 5 minutes per side depending on the thickness of the thighs.
Remove the chicken from the heat and place in bowl with the vinaigrette. Toss to coat the chicken. At this time you can cover and refrigerate the chicken or set it aside while you work on the creamed spinach.
Heat a large skillet over medium-high heat, add your butter. Once melted add your garlic and saute for a couple minutes before adding your spinach to wilt down. Then add your grated nutmeg.
Add the cream and stir to combine. Heat till warmed through, a minute or two, and remove from heat. Transfer to a bowl and serve.
Grilled Lemon and Herb Chicken

1/4 cup fresh lemon juice
3 tablespoons fresh rosemary leaves, chopped
3 tablespoons fresh thyme leaves, chopped
2 teaspoons honey
3 cloves garlic, grated or minced
Kosher Salt
Fresh ground black pepper
1/2 cup extra virgin olive oil
2 lbs boneless skinless chicken thighs
3 tablespoons vegetable oil
In a large bowl whisk the lemon juice, rosemary, thyme, garlic, honey, salt and pepper in a bowl. Once combined slowly whisk in the olive oil.

Preheat grill or grill pan to medium-high heat. Brush with vegetable oil.

Drizzle the chicken thighs with a bit of the vegetable oil and season with salt and pepper on both sides. Place chicken on grill and cook till chicken is done through, approximately 4 to 5 minutes per side.

Remove the chicken from the heat and place in bowl with the vinaigrette. Toss to coat the chicken. At this time you can cover and refrigerate the chicken or set it aside.

Once you plate the chicken drizzle it with a bit of the vinaigrette.

Creamed Garlic Spinach 

2 tablespoons unsalted butter
3 cloves garlic, grated or minced
Kosher salt
Freshly ground black pepper
1/2 cup heavy cream
10 ounces baby spinach
Grated nutmeg to taste

Heat a large skillet over medium-high heat, add your butter. Once melted add your garlic and saute for a couple minutes before adding your spinach to wilt down. Then add your grated nutmeg.

Add the cream and stir to combine. Heat till warmed through, a minute or two, and remove from heat and serve.

Roasted Chicken with Garlic, Herbs, and Lemon


One of  my favorite things to cook is whole roasted chicken. I know some people will think that is crazy. A lot of people have a hard time roasting a chicken without drying it out or under cooking it. I don’t know if I was lucky enough to get the chicken cooking gene or what, I am not going to question it I just go with it. Luckily Kevin has the steak cooking gene or we would be in trouble!

When I roast a chicken I usually go pretty simple. I pat it dry, salt and pepper it and rub it down with poultry seasoning, pop it in the oven, baste it with some chicken stock from time to time and WALA roasted chicken. Lately I have been branching out and experimenting with other flavors. Stuffing the cavity with herbs or (if I am feeling especially unhealthy) making an herb butter and spreading it under the skin of the chicken. Good but ooooooh so fattening so it isn’t on the menu but maybe once a year here.

I see so many recipes using lemon with chicken and none of them really teeter my totter. I am not a big lemon fan. I have had lemon chicken that made me pucker up and look like a fish. So I wasn’t exactly hurrying to try citrus. But then I read a few recipes and decided, especially after doing the Beer in the Rear Chicken and realizing that citrus infused is much better than poured all over the top. So I started thinking of the things I thought would go well together and compliment the chicken. Starting with lemon, I knew I wanted garlic, and thyme, maybe a little rosemary too.

So off to the store I go to buy my goodies and give this idea a shot. I know it really isn’t that big of a deal. I mean roasting a chicken isn’t rocket science or anything. But I was excited to give my idea a try. I grabbed everything I needed and hurried home ready to get this meal rockin’ and rollin’. Got my chicken patted dry and warming up on the counter with some salt and pepper sprinkled on it and  gathered everything else together. Cooking really does make me happy, I guess it is my “drug” of choice.

I really love working with Kevin in the kitchen. But sometimes I like to have dinner cooking in the oven when he gets home from work. I love the look on his face when he walks into a kitchen filled with all sorts of yummy smells. Of course it doesn’t hurt that he is so quick to tell me how wonderful everything smells. He is smart like that.

I will tell you that this recipe came out wonderful. Seth’s girlfriend Stephanie doesn’t like to eat chicken off of the bone. So Kevin carved her some breast meat and gave it to her so she didn’t even have to see that it “used” to be on a bone. She loved it and everyone loved the roasted carrots and potatoes that cooked with the chicken. Another hit YESSSSSSSS!!

Roasted Chicken with Garlic, Herbs, and Lemon

1 (5 to 6-pound) chicken
Kosher salt
Fresh ground black pepper
1 lemon, cut in half
2 large heads of garlic, cut in half across
1 bunch of fresh thyme and rosemary (several sprigs of each)
1 large onion, halved and thickly sliced
5 carrots, peeled and cut into 2 in pieces
2 pounds small to medium Yukon gold potatoes, cut the small ones in half and the medium into quarters
1/4 cup butter, melted
Preheat the oven to 425 degrees F.
Dry the chicken inside and out and sprinkle with salt and pepper. Stuff the cavity with the garlic, lemon, and herbs. Tuck the wings under the chicken’s body and tie the legs together with kitchen twine. Place the chicken in a roasting pan just big enough to hold the bird with the veggies. Scatter the carrots, onions, and potatoes around the chicken. Pour the melted butter over the chicken and veggies and sprinkle with salt and pepper.
Cook chicken for 1 1/2 hours, or until the juices run clear when you cut between the leg and thigh. Remove from the oven, transfer to a platter, and enjoy!

Short Rib Lasagna Rolls

Hello everyone and welcome to Food Star Friday!

I am very excited about starting a new chapter of Bobbi’s Kozy Kitchen and I hope you enjoy it. I know I love cooking different chef’s recipes because it not only keeps me on my toes, but it helps me to think outside my own box and learn new ways of doing things.

Today’s recipe is Short Rib Lasagna courtesy of Giada De Laurentiis. This recipe was one that aired on her Father’s Day episode and she said that this was one of her husband Todd’s favorite dishes. I watched her make it and it looked so good that I had to try it. I didn’t want to do the same old thing for Father’s Day, I wanted something different. Since my father loves Italian food and Kevin loves short ribs so it seemed like a match made in heaven to me.

This recipe does take some time since you have to cook the ribs low and slow to get them as tender and juicy as possible. So that to me is the only set back. But this wasn’t just a regular weekday meal. That is when my Rachael Ray alter ego comes out and I want things cooked quick with as little stress and time as possible. This was Father’s Day so it was well worth it! I am sorry the picture isn’t very good, I can tell you the lasagna WAS! When I served it there was barely a possitive ID check, I mean it! I had to pull my hands back and make sue all my fingers were there! So I would say this one was a hit, don’t you think so?

Please make sure to leave me a comment and let me know what you think about Food Star Friday.

Short Rib Lasagna Rolls

2 tablespoons olive oil
 2 1/2 pounds beef short ribs
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper
1 onion, roughly chopped
4 cloves garlic, peeled and smashed
2 (4-inch) sprigs fresh rosemary
2 cups red wine
2 cups beef broth

3/4 cup milk
1/2 cup heavy cream
1 1/2 cups grated Pecorino Romano (6 ounces)
1 cup shredded mozzarella (4 ounces)
1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
12 lasagna noodles (about 10 ounces)
Butter, for greasing baking dish
1 (25-ounce) jar marinara sauces
1/2 cup freshly grated Parmesan
Olive oil, for drizzling

For the ribs:
In a large dutch oven or heavy bottomed stock pot, heat the oil over medium high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and peppe. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to t he bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring mixture to a boil. Reduce heat to a simmer, cover the pan, and cook until the meat is very tender, 2 1/2 to 3 hours. Remove the ribs and set aside to cool enough to handle, about 20  minutes. Discard bones and cooking liquid. Using 2 forks, shred the meat into 2 inch long pieces (to yield approximately 2 1/4 cups shredded meat).

For the filling:
In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.

Bring a large pot of salted water to boil over high heat. Add the pasta and cook until just tender but still firm t the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F> Butter a 9 by 13-inch glass baking dish.

Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

Lemon Mustard and Herb Chicken and Spinach Salad with Hot Bacon Dressing


With all of the great weather we have been having here in Washington I have been so excited about being outside and grilling instead of cooped up in the house over a stove. We have a horseshoe pit and our backyard is gorgeous when it isn’t raining. I love sunshine, good food, and the people I love all in one place at once. I want to take advantage of every second of this awesomeness!

As you know we already made BBQ chicken this past week, and I have a burger recipe coming too, but I decided I wanted to do something totally different than your “typical” BBQ dish. I took a look at what I had in the fridge and the little voice in my head told me that this just needed to be made! Yes, as I am sure you have gathered, I do talk to myself quite a bit. I guess it can be a bit unnerving for those around me at times.

I was a little hesitant to make this dish only because I know Jessi doesn’t like mustard very much and I wasn’t sure if Kevin’s son Dylan did. But the thought of it made my mouth water and that alone won over any crazy non mustard eating kids. So I dived right in to setting everything up for this meal.

I had to do a tad bit of cooking for the side dish though. I had baby spinach and remembered this salad my Mom used to make. So I dug through my recipes and found it. I was such a happy camper!

The reviews came in and even the non mustard eaters loved it. I think the lemon helps to balance the mustard flavor and the herbs just add even more tastiness. The salad was gone almost before it hit the bowl!

Lemon, Mustard, and Herb Chicken

2 to 3 pounds of boneless skinless chicken thighs
2 large lemons, zested and juiced
1 cup Dijon Mustard
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
salt and pepper
1 teaspoon crushed red pepper flakes
extra virgin olive oil (EVOO)

Combine the lemon zest, juice, Dijon mustard, rosemary, thyme, crushed red pepper flakes, and a couple of tablespoons of EVOO in a small bowl. Place your chicken in a shallow dish or pan. Salt and pepper the chicken and generously paint both side of the chicken with the mustard mixture. Cover chicken and let sit at room temperature for 2 hours, or overnight in the refrigerator.

Preheat grill to medium to medium-high heat.Cooking times will vary depending on what type of grill you are using. Baste the chicken frequently with left over marinade.

Spinach Salad with Hot Bacon Dressing

5 slices bacon, chopped fine
2 tablespoons shallot, finely chopped
1/2 cup cider vinegar
1/2 teaspoon sugar
1 teaspoon Dijon mustard
1 tablespoon olive oil
salt and pepper
1 pound baby spinach

In a large skillet cook bacon over medium-high heat until crisp. Transfer to paper towel lined plate with slotted spoon to drain. Discard all but 2 tablespoons of the fat. In the remaining fat, cook shallot for 1 minute. Add the vinegar, sugar, mustard, oil, and salt and pepper to taste. Bring to a boil, pour over spinach and toss. Serve.

Shepherd’s Pie

I wanted to post one that is for one of the favorite holidays in our house, St Patty’s Day! Everything from green beer to green feather boas, shamrock glasses, and blinking pins and jewelry will be found here. Actually you never know WHAT you will find in my house on St Patty’s Day, BUT I can guarantee you will find some awesome Irish inspired food!!


  • Potato Topping:
  • 4 large russet potatoes, peeled and quartered
  • 10 whole garlic cloves, peeled
  • 1/2 cup sour cream
  • 1/4 to 1/2 cup beef broth
  • 4 tablespoons butter, softened
  • salt and pepper to taste

  • Pie Filling:
  • 6 slices bacon chopped
  • 1 tablespoon olive oil
  • 1 soft ball sized sweet onion chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 pound lean ground beef, (or Lamb for a more traditional pie)
  • 3 carrots, diced
  • 3/4 cups frozen peas
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 can/bottle Guinness
  • 1/2 cup beef broth
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1/2 teaspoon pepper
  • 1/2 cup grated Cheddar, (Gruyere or Swiss can be substituted)
  • 2 tablespoons chopped fresh parsley leaves


  1. In a large pot bring the potatoes and garlic to a boil reduce heat to medium and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 min. Drain and return to the pot. Add the sour cream, 1/4 cup of broth, butter, salt and pepper, and mash until the potatoes are light and fluffy. If the mixture is too dry, add the remaining 1/4 cup broth. Cover and set aside.
  2. Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
  3. Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp. With a slotted spoon, transfer the bacon to a plate, set aside.
  4. Add the oil to the drippings in the skillet and over medium heat add the onions and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 min. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 5 min. Stir in the beef and cook, until the beef begins to brown. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 min. Stir in the tomato paste and flour and cook, stirring, until well blended. Add the beer, bring to a boil for 3 min. Using a wooden spoon scrape up all the browned bits from the bottom of the pan. Add the cooked bacon, the broth, rosemary, the remaining 1/2 teaspoon of salt, and pepper to taste, and bring to a boil. Reduce the heat and simmer until the sauce thickens, about 15 min.
  5. Spoon the filling into the baking dish. Spread the potatoes evenly over the beef mixture. Bake until the topping is lightly browned, about 35 min. Remove from the oven, top with cheese and bake for 10 min. Remove from oven let rest for 10 min. Top with parsley, serve.
The Best Shepherd's Pie! on Foodista