Shepherds Pie

Shepherds PieA classic Shepherds Pie. You can’t go wrong with making Shepherds Pie. Even the kids will eat this and they might not even notice the peas because it tastes so good!




  • 1 tablespoon vegetable oil
  • 1 large onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 pound ground beef
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon chopped fresh basil and oregano
  • salt and pepper to taste
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 6 tablespoons butter
  • 1/2 cup milk
  • Kosher salt to taste
  1. Preheat oven to 375°F.
  2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
  3. Drain the fat and add the broth, tomato paste, herbs, salt and pepper to taste. Simmer until the juices thicken, about 10 minutes, then add the peas and corn.
  4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
  5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
  6. Mash the potatoes with the butter, milk, and salt.
  7. Spread them over the meat mixture, then crosshatch the top with a fork.
  8. Bake until golden, 30 to 35 minutes.