This Shepherd’s Pie recipe is one of my favorite comfort foods filled with ground beef, mashed potatoes, and veggies. So yummy.
Homemade Shepherd’s Pie is the epitome of comfort food.
Buttery mashed potatoes, cheddar cheese, ground meat with tomato paste and worcester sauce. Need I say more?
And, a nice bonus is that the pie is loaded with veggies. I used a frozen package of corn, peas, carrots and string beans and it was perfect.
This is definitely a rich recipe, so a little goes a long way. We have some left in the fridge now for lunches tomorrow.
This is a simple shepherd’s pie recipe that you can whip up in no time. The only time consuming part is the mashed potatoes. Today, I peeled the potatoes and waited for them to boil while helping with homework. The meat filling is cooked all in one pot – your skillet, so super easy. We like that.
Tips for this Classic Shepherds Pie Recipe:
- Try to use beef broth instead of chicken. I have made this recipe with both and the beef kicks up the flavor a touch.
- I use the baby dutch gold potatoes. They are smaller than regular potatoes. I use 12 potatoes with the baby dutch and 8 with regular size gold potatoes.
- I use grass fed beef – it just tastes better.
This is the best shepherds pie recipe I have found and my family loves it!
I hope your’s will too!!
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Homemade Shepherd's Pie
- 8 medium size gold potatoes
- 4 T Butter
- Dollop of sour cream
- 1/2 cup milk
- 1 1/2 pound ground meat
- 1 medium onion
- 1/2 t teaspoon pepper and sea salt
- 2 T flour
- 1 cup beef broth chicken or vegetable is fine as well
- 2 T tomato paste
- 1/2 T worcester sauce
- 1/2 t dried oregano
- 12 oz bag mixed vegetables corn, carrots, peas - I included green beans
- 1 1/2 cups shredded cheddar cheese
Place potatoes into boiling water.
Cook until potatoes are tender (about 20 minutes).
Drain water from pot and mashed potatoes with butter, milk and sour cream.
Preheat oven to 375 degrees. Spray bottom of 13x9 baking dish.
Cook ground beef, onion, salt and pepper in skillet until brown and crumbly. Drain grease.
Add flour and beef broth. Stir in for one minute.
Stir in tomato paste, worcester sauce, and oregano. Bring to a boil, then reduce to medium low.
Stir in frozen veggies.
Cook for 5 minutes until heated through.
Spread meat mixture on bottom of greased 13x9 baking pan.
Layer mashed potatoes on top. Sprinkle cheddar cheese on top of potatoes.
Cook for 35 minutes until hot and bubbly.