Shepherd’s pie, just like chicken pot pie, is a dish that is easy to make and a complete meal by itself. It is popular because for some, it is a comfort food to have after a long day at work. Admittedly, it was not a dish that I normally make for my family, but my youngest son was always a fan of this dish. Upon his request, I was able to make Shepherd’s Pie for the first time. He was not disappointed!
Shepherd’s pie is a mixture of ground beef and vegetables, topped with a mashed potato crust. Some variations use different meats such pork, turkey, or lamb to name a few. Gravy also goes well when poured over the mashed potatoes. However this hearty dish is prepared, it is always loved by many. 🙂
Shepherd’s Pie
Prep time
Cook time
Total time
Serves: 6 servings
Ingredients
- 1 ½ lbs lean ground beef
- 1 cup chopped onions
- ¼ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried thyme
- 10 oz can beef broth
- ½ can water
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- ½ cup finely diced carrots
- ½ cup frozen corn
Garlic mashed potatoes:
- 2 lbs potatoes (5-6 medium), peeled and cubed
- 6 garlic cloves, peeled and lightly crushed
- ¾ cup buttermilk or 2% milk
- Salt and pepper to taste
- 1 egg, lightly beaten
Instructions
- Using a large non-stick frying pan, cook ground beef over medium heat until no longer pink. Break meat up as it cooks.
- Add onions and garlic; cook until softened.
- Stir in flour, salt, pepper and thyme.
- Add broth, water, Worcestershire, bay leaf and carrots.
- Simmer, stirring occasionally, for about 20 minutes, or until quite thick and carrots are tender.
- Stir in corn. Correct seasonings, remove bay leaf and spread mixture in a deep casserole. Let cool slightly.
- Meanwhile, place potatoes in a saucepan with garlic and cover with water. Add salt, bring to a boil and simmer gently until tender.
- Drain well and mash. Beat in buttermilk, salt and pepper.
- Reserve 1 tablespoon of beaten egg and add remainder to mixture.
- Spread potato mixture over meat and brush with reserved egg.
- Bake at 350°F for 40-45 minutes.
- Serve and enjoy!
Notes
Recipe source: The cookbook “The Best of the Best and More”.
I make quite a similar one, but using frozen peas and carrots instead of the finely chopped carrot. I still add frozen corn as well. It makes it a little more colourful.
The problem here is that this is not a Shepherds Pie this is a Cottage Pie, the former is made with lamb not beef.
Your recipe looks great 🙂 just a thing, if you’re using Beef it’s Cottage Pie; Shepherd’s Pie is only with Lamb! Hence the name…
I just love Shepherd’s Pie and yours looks absolutely delicious! Beautiful photos to boot!
Thanks 🙂