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Shepherd’s Pie


This is my version of shepherd’s pie.  It’s an easy, stick to your ribs and delicious dish.  The other fabulous thing about this recipe, is that my children will eat it without uttering a single complaint. Now, that’s really saying something.  One thing you will notice is my mashed potato recipe is kinda an eyeball it sort of affair, because I seriously never measure the salt, pepper, butter & milk/cream/sour cream (whichever I decide to use in the moment).  I go by taste alone, until my desired result is achieved.  I know, I’m very precise…, but that is just how I have learned to cook.  This may be the reason I prefer cooking to baking, because it allows my creative side to run free.  My pots and pans are my blank canvases.  My husband and sister have been telling me for what seems like ages to post my mashed potatoes recipe, and this is the very reason I have not. I always wing it, but somehow it always works. :)  My apologies in advance for my wonky measurements.  I hope you enjoy the recipe.


For Potatoes:

4-5 decent sized russet potatoes, washed, peeled and cubed

3-4 tablespoons butter (seriously, you can never have too much butter in potatoes)

1/4 cup or more milk, sour cream or heavy cream

salt and pepper to taste

Beef/Base Layer:

1 lb. ground beef

1 carrot, peeled and chopped

1/2 cup onion, diced

2 tablespoons butter

2 tablespoons flour

1-1/2 cups beef broth

1-1/2 tablespoons Worcestershire sauce

1/4 cup frozen peas

salt ad pepper to taste

1-1/2 teaspoons paprika



Boil potatoes in salted water – until fork tender about 12-15 minutes. Drain, add in the butter, milk and salt and pepper to taste (I suggest mashing while slowly adding the liquid to see that your desired consistency is achieved).  Remember the old rule in cooking, you can always add but you can’t take away.  This is a very important principle in mashed potato making.  Too much liquid= not so pleasant mash.

In a large pan melt butter add carrots and onions & beef.  Cooking until meat is browned. Add in  flour, cooking a few minutes more. Slowly add stock, and cook until gravy is thickened. Add the Worcestershire, toss in the peas & salt and pepper to taste.

Preheat broiler to high.  Pour meat and vegetable mixture in a oven safe dish. Spread potatoes evenly over the top. Sprinkle paprika over the potatoes. Place under the broiler – until the top starts to get golden brown.

Remove from oven & it’s time to eat!










1 carrot, peeled and chopped


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