Shepherd’s Pie

Product Used


    Potato Layer

  • 3, diced and boiled large russet potatoes
  • 2 tbsp butter
  • 1/2 cup half and half
  • 1 clove, minced garlic

    Meat Layer

  • 1 1/2 pounds ground beef
  • 1, chopped small onion
  • 1 clove, minced garlic
  • dash salt and pepper
  • 2 tbsp flour
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1/2 tbsp worcestershire sauce
  • 1/2 tsp oregano
  • 1 1/2 cups frozen peas and carrots
  • 1/2 cup frozen corn
  • 1 1/2 cups, shredded cheddar cheese
  • parsley

Recipe Instructions

Preheat oven to 375F. Grease 9×13 pan.
Peel and dice potatoes. Boil potatoes for 15-20 minutes or until tender.
Drain potatoes and place in mixer. Mix until potatoes are well blended. Add in half and half, butter and garlic and continue mixing.
In a large frying pan, cook ground beef, onion, garlic, and salt and pepper until meat is browned and onion is tender. Drain excess grease.
Add flour to meat mixture and cook for one minute. Stir in tomato paste, beef broth, Worcestershire sauce, and oregano. Bring to a boil. Reduce to medium-low heat, add in frozen vegetables. Cook for 5-10 minutes or until the vegetables are no longer frozen.
Pour mixture into prepared pan. Top with mashed potatoes. Add cheddar cheese on top.
Bake 35 minutes or until heated through.

Leave a Comment

Your email address will not be published. Required fields are marked *