Shepherds Pie

I consider this the ultimate comfort food, and it’s one of my favorite ways to use up leftover potatoes and vegetables. Feel free to play with the seasonings any way you like.


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Mashed potato topping:
4 cups cooked,mashed potatoes*
1 cup milk
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Meat layer:
3 tablespoons oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 pound ground chuck
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup cooked vegetables like peas, carrots and corn
*Use Idaho or Yukon Gold potatoes for best results.NOTE: Do not mash the potatoes in your food processor or they will become gummy. A potato ricer works well for this job. 

Requires a loaf pan
Preheat oven to 350 degrees

Mashed Potato Topping

  1. Place the mashed potatoes in a medium saucepan.
  2. In a separate pan, heat the milk, cream and butter until the liquid is hot to the touch and the butter is melted. Pour the hot cream mixture over the potatoes and mix thoroughly.
  3. Season with the salt and pepper and adjust to your taste.
  4. Check the consistency of your potatoes and add more milk if needed. They should have a soft, creamy texture.

Meat Layer

  1. Heat the oil in a large skillet and sauté the onions until soft. Adjust the heat to prevent burning.
  2. Add the garlic and cook for 30 seconds.
  3. Add the meat, Worcestershire sauce, tomato paste, salt, pepper and cayenne to the skillet and mix well, cooking until crumbly and cooked through.

Assembling the Shepherd’s Pie

  1. Stir in the vegetables.
  2. Spoon the meat evenly into the loaf pan.
  3. Top with the mashed potatoes.
  4. Place on the center rack of the oven for 25 minutes, until potatoes are slightly browned.
  5. Serve immediately.
Preparation Time: 
approximately 60 minutes