Shepherd’s Pie

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Shepard's Pie
Prep Time:
Cook Time:
Total Time:
Serves: 5
  • 5 medium potatoes
  • 3 tbsp butter
  • 1 egg
  • ¼ cup milk
  • 1 tsp salt
  • 1 lb beef
  • 1 onion
  • 1 bulb of garlic
  • 1 cup carrot, diced
  • 2 tbsp soy sauce
  • ½ cup frozen corn
  • ½ cup frozen green beans
  • 2 tbsp ketchup
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  1. Preheat oven to 350 degrees
  2. Roughly chop potatoes and toss in large pot. Add water to cover.
  3. Heat potatoes until boiling, then reduce heat and simmer for 10 minutes or until potatoes are fork tender. Drain
  4. Add butter, egg, milk, and salt to potatoes. Mash and set aside
  5. While potatoes are cooking, heat oil in dutch kettle
  6. Brown beef in kettle, add onion and garlic and cook for ~5 minutes
  7. Add carrots and soy sauce, cook for ~10 minutes or until veggies soften
  8. Add frozen corn, frozen green beans, ketchup, and spices. Cover and cook ~15 minutes or until veggies are tender
  9. Lightly press beef/veggie mix into bottom of dutch kettle. Spoon mashed potatoes over the veggies, and smooth out over the whole dish. You want to be sure there are no holes so the veggies continue to steam beneath the potatoes
  10. Bake in oven, uncovered, for 30 minutes or until potatoes turn crispy and lightly browned
  11. Serve and enjoy!
This recipe is easy to play around with and find new combinations. Sometimes I like to add frozen sweet peppers, frozen or dried hot pepper, beauty heart radish, or beets! If you are adding uncooked vegetables, add them with the carrots earlier. If you are adding pre-cooked or frozen vegetables, add them later with the other frozen vegetables.


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