Shepherd’s Pie

April 19, 2011

Easy comfort food at it’s best!  There are probably as many variations of Shepherd’s Pie as there are cooks who make it.  The basics are mashed potatoes, meat and vegetables but they can be mixed up to suit your tastes and you can’t go wrong.

I made enough for one pie pan and one rectangular baking pan.  It’s easy to make less but go ahead and make a lot.  It’s great leftover!

  • Lean Ground Beef, 2 1/2 pounds
  • White or Gold Potatoes, about 3 pounds
  • Sweet Yellow Onion, 1 medium
  • Garlic, 2 or 3 cloves
  • Carrots, 6 or 7
  • Peas, 1 1/2 cups
  • Flour, 1/3 cup
  • Beef Bouillon or Stock, 3 cups
  • Cheddar Cheese, 2 cups grated
  • Black Pepper

Cut the potatoes into chunks and put them on to boil.  You can peel them first if you like but I never bother.

Dice the onion, mince the garlic and slice the carrots.

Brown the meat over medium high heat.  Add the onion and cook, stirring occasionally, until the onion softens and begins to brown.

Add a generous amount of black pepper and the flour.  Stir it together until the flour is absorbed.

Add the bouillon and stir it all together.  Add the peas and carrots.  Reduce the heat and let it simmer for a few minutes, until the vegetables are tender and the gravy is thickened.  If it starts to get too thick add a little more bouillon.

By now the potatoes should be ready to mash.  Drain them, reserving some of the cooking liquid,  and dump them back into the pot.  Mash with a little butter and the cooking liquid.  You could use milk or cream but I decided to save on the fat and calories a little.

Spread the potatoes into the baking dish and spoon the meat and vegetable mixture on top.

Sprinkle with cheese and in the lower part of the oven at 350 until the cheese is bubbly and the whole thing is heated through.

Dish it up hot and enjoy!

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{ 9 comments… read them below or add one }

1 Olga @ MangoTomato April 19, 2011 at 9:23 am

is this wrong to want this 9 o’clock in the morning? Because I totally do!


2 Karen Bove April 19, 2011 at 12:21 pm

I hope it’s not wrong because I found myself eating leftovers for breakfast :)


3 snow the informer April 19, 2011 at 10:54 am

I just think it needs adding that traditionally the meat (usually lamb) and veggies go under the potatoes and it’s made without cheese. This is a highly americanized version of the original and for many people, even myself who isn’t British, this isn’t really Shepherd’s pie.


4 Karen Bove April 19, 2011 at 12:19 pm


I like bubbly cheese and meat on top.


5 Lana @ Never Enough Thyme April 19, 2011 at 1:24 pm

Right or wrong, original or not…I want some of that! Seriously – let’s not get so hung up on what goes on top and what goes on the bottom. I’ll take this version any old day.


6 kimberlycun April 20, 2011 at 6:28 am

it’s like an upside down shepherd’s pie…brilliant!


7 Rachel @ Rachel's Recipe Reviews April 20, 2011 at 1:34 pm

I was looking for a shepherd’s pie recipe and Olga at MangoTomato directed me here. This looks great! I LOVE that you put the potatoes on the bottom, how creative! I bet they get nice and crispy around the edges and on the bottom.
PS: I say if it looks like shepherd’s pie, smells like shepherd’s pie, and tastes like shepherd’s pie, then it IS shepherd’s pie! Upside down or “right side” up!


8 Karen Bove April 20, 2011 at 4:20 pm

It just seems easier to me to put the potatoes on the bottom as a crust. It’s one of dishes where it really doesn’t affect the overall taste so it’s all good :)


9 thunja April 22, 2011 at 2:28 am

This is something I never thought of- the potatoes on the bottom- I’m doing it this way next time. Your photos are awesome, I know I always say that. Hope your holiday weekend is full of food, family and a little relaxation. and cocktails!!!


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