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shepherds pie
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Shepherd's Pie

Ground beef with peas and carrots, topped with creamy zesty mashed potatoes and baked until golden brown.
Prep Time30 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: American, Canadian
Keyword: cottage pie, how to make shepherds pie, leftover gravy, leftover mashed potatoes, shepherds pie
Servings: 6

Ingredients

  • 1 Tbsp bacon fat or oil
  • 1 stalk celery, finely diced
  • 1/2 medium onion, finely diced
  • 1 large clove garlic, crushed
  • 1 - 1¼ pound lean ground beef
  • 2 Tbsp flour
  • 1 ½ cups beef broth
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp chili sauce or Ketchup
  • 1 Tbsp drained horseradish
  • 1 ½ cups frozen peas and carrots
  • salt and pepper to taste

Potato Topping

  • 3 cups mashed potatoes
  • 1/3 cup sour cream
  • 2 Tbsp milk
  • pinch of salt

Instructions

  • Finely dice celery and onion. Saute in bacon fat or oil until soft. Add ground beef and crushed garlic and cook until browned. Drain any extra fat reserving about 2 Tbsp.
  • Sprinkle flour over meat mixture and cook, stirring for a few minutes to make sure flour is cooked. Add beef broth and simmer until thickened, about 5 minutes.
  • Add Worcestershire sauce, horseradish and chili sauce or Ketchup. Taste and season with salt and pepper.
  • Rinse and drain frozen peas and carrots and add to meat mixture. Pour into a wide baking dish.
  • Preheat oven to 350°.
  • Combine mashed potatoes with sour cream and milk. Heat if necessary to soften. Season with salt if desired. Use hand mixer for extra creamy potatoes. Spoon over meat mixture and spread evenly to edges. Use a fork to score criss cross pattern in potatoes to make peaks.
  • Bake in the centre of the oven for 40-45 minutes until filling is bubbling and top is slightly browned. Bake an additional 10 minutes if made in advance and refrigerated.