Homemade Shepard's Pie

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2 lbs ground beef (beef layer)

1/2 med onion (beef layer)

2 carrots (beef layer)

3 cloves chopped garlic (beef layer)

1 cup frozen peas (beef layer)

3/4 cup dry red wine (beef layer)

1 cup crushed tomatoes (beef layer)

1/2 tbsp ea oregano, basil, black pepper and thyme (beef layer)

salt to taste (beef layer)

4 large golden potatoes (mashed potatoes)

1 stick of butter chopped (mashed potatoes)

2/3 cloves crushed garlic (mashed potatoes)

1/4 cup sour cream (mashed potatoes)

1/3 cup cream (mashed potatoes)

salt and pepper (mashed potatoes)

2 tbsp parsley (mashed potatoes)

2 tsp onion powder (mashed potatoes)

1 bag sharp shredded cheddar (mashed potatoes)


1. Preheat oven to 400. If you don't have one cook beef in regular high rimmed pan and transfer to baking dish for oven.

2. Brown beef and remove from Dutch oven. Chop carrots and onions. Add to pan and cook until onion is translucent, about 2/3 mins.

3. Add back beef and turn up the heat. Deglaze pan with wine and allow to cook down a bit. Add garlic. Add seasonings.

4. Meanwhile chop and boil potatoes. No reason to remove skins with these but it's a personal preference. Remove skin if using russet potatoes.

5. Once you can pierce with a fork drain potatoes. In a large bowl combine all ingredients and mash.

6. Potatoes should be creamy, layer them on your meat mixture and cover in shredded cheddar. Place lid on (or cover in foil) and bake for about 20 mins or until cheese has melted. Remove lid and broil high for about 3 mins. WATCH your oven at this point. It's so easy to burn when broiling.

Bon Appetit!

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