Shepherd’s Pie
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Ground Beef with carrots, peas, corn and onions topped with creamy mashed potatoes.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the remaining vegetables and oregano. Cook a few minutes and pour into a 9 x 9 greased baking dish.
  5. Top with the mashed potatoes. Bake at 400 degrees about 25 - 30 minutes or until potatoes begin to brown.
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