Shepherd’s Pie


I’m not sure where I first had Shepherd’s Pie.  It isn’t a meal that I grew up eating when I was a child, but I really like it and so does everyone in my family!  This is one of those dinners that can feed a lot of people, plus you are getting your meat, vegetables, and starch all in one dish.  I’d call that a winner!  It screams comfort food and is especially delicious on a chilly day served with a crisp salad and corn muffins!



Shepherd’s Pie

Yield: 8 Servings


For the mashed potatoes:

  • 3 pounds potatoes, peeled & cubed
  • Milk
  • Butter
  • Salt

For the filling:

  • 3 pounds ground beef
  • 1 clove garlic
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 6 large carrots,chopped
  • 8 ounces mushrooms, chopped
  • 1/2 teaspoon thyme
  • 1/2 teaspoon pepper
  • Salt to taste
  • 4 tablespoons flour
  • 2 cans chicken broth
  • 1/4 cup Worcestershire sauce
  • 1 cup frozen peas
  • 1 can corn



Preheat oven to 375°F.

In large saucepan, cover potatoes with water and bring to a boil. Reduce to simmer. Cook potatoes until tender. Drain. Add milk, butter, and salt to taste and mix to make mashed potatoes.

In large skillet over medium high heat, cook the garlic with the beef until no longer pink. Remove the meat mixture to a bowl and set aside.

In the skillet, heat butter over medium heat. Add carrots, mushrooms, and onions. Cook, stirring frequently until the carrots are tender. Stir in thyme, salt, and pepper.

Place the flour in a small bowl. Gradually add the broth, whisking until smooth. Add to the skillet and mix well. Bring to a boil, stirring frequently.

Reduce the heat and simmer, stirring occasionally, for 10 minutes or until slightly thickened. Add the peas, corn, and reserved meat mixture.

Coat 9×13 baking dish with cooking spray.

Spread beef and vegetable mixture in the baking dish. Cover entire top with the mashed potatoes. Dot with butter & sprinkle with paprika.

Bake for 30 minutes or until bubbly and the potatoes are golden.


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