Shepherd's Pie

Shepherd’s Pie



2-3 lbs red potatoes, peeled and cubed.

2 lbs lean ground beef.

1 medium onion, chopped.

1 cup frozen mixed veggies.

1 Tbsp montreal steak seasoning.

2 tsp salt.

1 tsp pepper.

2 tsp onion powder.

2 tsp garlic powder.

1/2 tsp worcestershire sauce.

4 Tbsp butter, divided.

8 more Tbsp butter, melted (for the potatoes).

4 Tbsp flour.

2 C water, more or less for gravy consistency.

1 C fat free half and half, or milk (for the potatoes).

2 C shredded cheddar cheese


In a large pot add cubed potatoes and fill with water.  Bring to a boil over high heat.

Preheat oven to 375 degrees.

In a heavy bottomed (oven proof) skillet over medium high heat add the ground beef, chopped onion and mixed veggies.  Cook, breaking up the ground beef until it is no longer pink.  Add in 4 Tbsp of butter and 4 Tbsp of flour and mix until the ground beef mixture looks dry and the flour is no longer visible.  Add in water 1 cup at a time stirring to combine.  Once the mixture is back to a simmer add more water if needed to get the desired thickness of gravy you prefer.  Let this mixture simmer while you drain the potatoes and mash them up with the half and half and melted butter.  Season potatoes with salt and pepper to taste.

Spread the mashed potatoes over the pie mixture and top with shredded cheddar cheese.  Place in oven and bake until cheese is melted and the pie filling is bubbly. 

Serve with a salad and some garlic bread!


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