top of page

Shepherd's Pie

Prep Time:

40 minutes

Cook Time:

25 minutes

Serves:

6

I can't believe I have never taken the time to make this dish! Hearty, comforting, and filling...you can also substitute any vegetables you want - I just did the "classic" with peas and carrots but did add some fresh corn too.

40 minutes

Ingredients

  • 1 lb ground beef

  • 2 T olive oil

  • ½ onion, chopped

  • 2 t dried parsley

  • 1 t dried rosemary

  • 1 t dried thyme

  • ½ t salt

  • ½ t black pepper

  • 1 T worcestershire

  • 3 garlic cloves, minced

  • 2 T flour

  • ¼ C tomato sauce

  • 4 mushrooms, sliced

  • 1 ½ C beef broth

  • 1 C peas

  • 1 C corn

  • 1 C carrot, cubed

  • POTATO TOPPING:

    • 2 large potatoes, diced into chunks

    • 1 stick butter

    • 1 t garlic powder

    • 1 t salt

    • ½ t black pepper

    • ½ C cheddar cheese, shredded

    • ½ C milk or half and half

    • Fresh or dried parsley for garnish


Preparation

  1. Boil potatoes in water over medium-high heat until they are soft. Turn off the heat, drain, and add all other potato topping ingredients listed above. Mash and stir well until the potatoes are smooth.

  2. In a large skillet, add olive oil, ground beef, onions, carrots, 2 t dried parsley, 1 t dried rosemary, and 1 t dried thyme. Cook over medium-high heat for approximately 10 minutes (or until meat has browned).

  3. Next, add the 4 sliced mushrooms and 3 minced garlic cloves. Cook for another 5 minutes before adding the ¼ C tomato sauce and 1 T worcestershire sauce and cook for 1 minute, stirring well to combine everything.

  4. Preheat oven to 400° F.

  5. Now add the 2 T flour and cook for 2 minutes; add the 1 ½ C broth slowly and reduce heat to medium. Add the ½ t salt and ½ t pepper and simmer for 5 minutes.

  6. Pour the meat mixture into either a 9" x 9" pan (glass or metal). Spread the potato mixture on top and lightly score the top with the tines of a fork. Garnish with parsley (if desired), and bake for 25 minutes.

bottom of page