Shepherd’s Pie is ground beef with carrots, peas, corn and onions topped with creamy mashed potatoes.
It seems I am hearing a lot about Shepherd’s Pie lately so I decided to make my own version of it to share with you. Mine is in the oven baking as I type this and it smells wonderful. I don’t think my mom ever made this while we were growing up but she did make hamburger gravy and mashed potatoes frequently.
This can be a quick dish to put together especially if you pre-plan a little. If you are making mashed potatoes make extra and you will have one step already done. You can also use all frozen vegetables if you wanted and just add them to the browned ground beef with the seasonings. Or you can make this ahead and freeze it for a meal on a busy evening. Cooking it from a frozen state I would allow at least a hour for it to bake.
- 1 lb. ground beef
- 1 cup water
- 2 tablespoons tomato paste
- 1 cube beef bouillon
- 1 cup diced onion
- 1 stalk celery - chopped
- 3 carrots - chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 2 tablespoons flour
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 1/2 lbs. potatoes
- 2 tablespoons butter
- about 1/2 cup milk
- salt and pepper
- Cook the potatoes in boiling salted water until tender. Drain well when cooked. Mash the potatoes with the butter, salt and pepper. Add milk, enough to make creamy mashed potatoes.
- Break up ground beef in a frying pan. Add water. Simmer until ground beef is almost cooked. Add the beef bouillon, tomato paste, salt and pepper. Add onion, carrots and celery, cook until tender; about 5 minutes.
- Add the flour to a small bowl and add enough water to make a slurry. Stir into the beef mixture. Add more water if necessary so that you have some gravy.
- Add the remaining vegetables and oregano. Cook a few minutes and pour into a 9 x 9 greased baking dish.
- Top with the mashed potatoes. Bake at 400 degrees about 25 - 30 minutes or until potatoes begin to brown.
Looking for another easy beef casserole recipe? How about Spaghetti Pie?