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Shepherds Pie
Tina Watson

Shepherd's Pie

5 from 1 vote
A cozy, savory dish made with seasoned ground meat, mixed with vegetables & topped with creamy mashed potatoes and cheese, then baked until golden & comforting!
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Ingredients Method Video Notes

Ingredients
  

  • 2 TBS Olive oil
  • 5-6 Russet potatoes (peeled & cut into chunks)
  • 1/2 cup Milk
  • 2 TBS Butter
  • 1 tsp Nutmeg (optional)
  • 2 lbs Mixed vegetables (I use frozen; peas, carrots & corn)
  • 1 small White onion (diced)
  • 1 Garlic clove (minced)
  • 1 Bay leaf
  • 2 lbs Ground lamb or beef
  • 2-1/2 TBS Flour (I use gluten free)
  • 3 TBS Tomato paste
  • 2 TBS Hot water
  • 1-1/2 tsp Worcestershire sauce
  • 1 cup Grated cheddar cheese
  • Dried parsley to garnish
  • Salt/pepper to taste

Method
 

  1. Preheat oven to 350F. Oil/grease 9x13 baking dish.
  2. Add potatoes to a pot of water, bring to a boil. Cook for about 20-25 minutes until soft (check with a fork), you don't want them mushy, just cooked through. Drain the potatoes & return them to the pot. Mash potatoes & add milk, butter, nutmeg, salt/pepper, set aside.
  3. In large skillet, heat oil over low-medium heat. Add onions, bay leaf & garlic. Cook until fragrant & onions are translucent. Add the beef/lamb & cook until no linger pink. Pour off standing liquid.
  4. Push all ingredients to one side of the pan, add tomato paste, flour, Worcestershire sauce & hot water & stir until blended. Then combine with the beef/lamb mixture. Remove from heat, discard the bay leaf.
  5. Spread beef/lamb mixture in baking dish & layer veggies over top. Spoon mashed potatoes over veggies and spread evenly. Sprinkle with cheddar cheese & bake until heated through, about 45 minutes. Garnish with parsley & Enjoy!

Video

Notes

This recipe is very forgiving! If you like extra veggies use them. If you like more cheese, fine! :) You can make this dish ahead of time and store it in the fridge until you're ready to bake it. Shepherd's pie makes wonderful leftovers!