Shepherd’s Pie


Shepherd's Pie

"Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table."
Course Main Dish
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 Servings


  • 1 1/4 Pounds Yukon Gold Potatos Peeled and Cubed
  • 3 Cloves Garlic Halved
  • 1 Lb Ground Beef
  • 2 Tbsp Flour
  • 3/4 Cup Beef Broth
  • 3 Tbsp Ketchup
  • 4 Cups Frozen Mixed Vegetables
  • 1/2 Tsp Black Pepper
  • 1/2 Cup Shredded Cheddar Cheese divided
  • 3/4 Cup Light Sour Cream
  • 1 Tsp Salt


  • Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
  • Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
  • Transfer beef mixture into an oven-proof casserole dish.
  • Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
  • Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
  • Sprinkle with remaining 1/4 cup of grated cheese.
  • Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

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