Homemade shepherds pie


 Homemade shepherds pie


1 tbsp oil

2 large carrots, peeled and diced

2 ribs celery finely chopped

1 medium onion, finely chopped

1 lb lean ground beef

1 teaspoon salt

1 teaspoon minced garlic

1/4 teaspoon black pepper

1 1/2 cups low sodium beef broth

1 tbsp corn starch

3 tablespoons tomato paste

2 tablespoons Worcestershire Sauce

1/4 cup tomato ketchup (optional)

1 cup frozen peas

1 cup of frozen corn

Mashed potatoes

1.5 lbs brown or golden potatoes, peeled and cut into 1/2 ”pieces

1 / 4-1 / 2 cup milk

1/4 cup butter divided

1/2 teaspoon dried parsley

salt and pepper to taste



In a large, deep ovenproof skillet, heat the oil over medium-high heat and cook the carrots, celery, and onion until softened.

Add the beef and cook, stirring often, until golden brown.

Add salt, garlic, and pepper and cook for 1 minute.

Whisk together beef broth and cornstarch. Add to the pan, along with the tomato paste, Worcestershire sauce, and ketchup if desired (this adds a bit of sweetness to the sauce – you can omit if you prefer).

Stir in the peas and corn. Cook until the sauce thickens

Mashed potatoes

Add the cubed potatoes to a large pot and fill with cold salted water.

Put on raise heat and bring to a boil. Reduce the heat to keep it boiling and cook for 8 to 10 minutes until tender.

Drain. Join the milk (start with 1/4 cup, increasing if necessary), 2 tablespoons of butter, parsley and salt, and pepper. Crush and adjust the seasoning to taste.

Spread on top of the beef mixture in a skillet and sprinkle with the remaining 2 tablespoons of butter.

Refrigerate to cook later, or bake uncovered at 375 degrees F for 31  min until bubbles about edges and potatoes begin to brown.

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