Shepherd’s Pie


March 13, 2017

  • Prep: 35 mins
  • Cook: 1 hr


1 1/2 - 2lbs. potatoes peeled and quartered

8 Tablespoons (1 stick) butter

1 medium onion, chopped (about 1 1/2 cups)

1-2 cups vegetables(diced carrots, corn, peas)

1 1/2 lbs ground round beef

1/2 cup beef broth

1 teaspoon Worcestershire sauce

Salt, pepper, other seasonings of choice


1Place peeled, quartered potatoes in medium pot. Cover with at least an inch of cold water. Add a teaspoon of salt.

2Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

3While the potatoes are cooking, melt 4 tablespoons of butter in a large sauté pan on medium heat.

4Add the chopped onions. Cook until tender, about 6 to 10 minutes. Add vegetables according to needed cooking time.

5Add ground beef to the pan with the vegetables. Cook until no longer pink.

6Season with salt & pepper.

7Add the worcestershire sauce & beef broth.

8Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

9When the potatoes are done cooking (a fork can easily pierce), remove them from the pot.

10Place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

11Preheat oven to 400°F. Spread the beef, onions, and vegetables in an even layer in a large baking dish (8x13 casserole).

12Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned.

13Place in a 400°F oven. Cook until browned & bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

14Suggested variations: Put a layer of creamed corn between the ground beef and the mashed potatoes. Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.


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