This tasty Shepherd’s Pie is a hearty all-in-one meal! This recipe uses both ground beef and pork seasoned with EVOO and a savory brown sauce made from a rue. You won’t be able to get enough of this yummy recipe! It is a great use of leftover mashed potatoes too. It’s a good make ahead casserole for parties or to freeze.
Our family loves Shepherd’s Pie! It is a great comfort food with cheddar cheese topped homemade (are there any other kind?) mashed potatoes, peas, and ground meat. This recipe is made with a combination of ground beef and ground pork. What’s not to love?
Although Shepherd’s Pie a.k.a. cottage pie, has traditionally been made with minced lamb, it is widely acceptable to make with beef. Some recipes call for beef chunks similar to beef stew while other recipes used ground beef, lamb, veal or pork. I like using the mixture of ground beef and pork for this recipe. Shepherd’s Pie has long been long associated with Irish food in America (although it did not originate in Ireland) and is a common dish in Irish pubs and restaurants.
The meat mixture is seasoned with Worcestershire sauce, extra virgin olive oil (it is the only kind of olive oil I use) mixed with a rue . It is relatively easy to prepare.
How to Make Shepherd’s Pie
The full recipe is at the bottom of this post.
First, boil water for mashed potatoes.
Meanwhile, cut up the onion, garlic and carrots. Put them in a large skillet with EVOO. Cook a bit and then add ground meat. Once the meat has browned add Wocestershire sauce, fresh parsley and peas. Cook for 15 min on medium heat.
Peel and cut into small cubes three med/large Russet potatoes. Cook for about 12 min in boiling water until soft and drain. Add butter and half-and-half and whip/mix until smooth.
Then in a separate bowl make quick rue- equal parts butter and flour and then add beef stock (I used homemade and it makes a difference.) Now you have a yummy brown gravy.
Add the gravy to the ground meat mixture and stir it. Set it aside until the mashed potatoes are done.
Spray the bottom of a baking dish with Pam cooking spray. Put the meat mixture in a baking dish, topped with mashed potatoes and shredded cheddar cheese, bake for 10 minutes and viola! Delicious Shepherd’s Pie.
Worcestershire Sauce and homemade beef broth make this Shepherd’s Pie especially tasty.
This recipe is good to make with leftover mashed potatoes. Once, I served this Shepherd’s Pie with fresh homemade Artisan bread. It was the perfect meal!
Obviously, this makes a great St. Patrick’s Day dinner but, we eat it all summer long in our house. This is one of my husband’s favorite meals. This is a tasty dinner for any day of the week. I’m betting your family will enjoy this homemade meat and potato casserole and you may have no leftovers!
When you want to feed your family a hearty meal, this tasty Shepherd’s Pie made with both beef and pork in a yummy brown gravy and homemade mashed potatoes will make everyone happy. Like the Loaded Slow Cooker Chili, this recipe also freezes well. You’ll love to pull it out of the freezer for nights you don’t feel like cooking. Full bellies=happy family!
More from No Plate Like Home:
Loaded Slow Cooker Chili is perfect for game day and cold, rainy days. It’s loaded with ground beef, tomatoes, corn, black and kidney beans, seasonings and a bit of honey for a natural sweet flavor.
- 3/4 lb of ground beef
- 3/4 lb of ground pork
- 1/4 cup fresh parsley diced
- 1 medium onion diced
- 1/2 cup of carrots diced
- 1/2 cup of frozen peas
- 2 tbsp extra virgin olive oil
- 1 tbs Worcestershire sauce
- 1/4 tsp of garlic powder or 4 garlic cloves minced
- salt and pepper to taste
- 2 tbs flour
- 2 tbs butter
- 1 cup of beef broth homemade or canned
- 3 potatoes peeled and cubed to 1 inch pieces
- 1 tbsp half and half creamer
- 2 tbsp of butter
- salt to taste
- 4 oz of shredded cheddar cheese as a topping
Preheat oven to 375F.
In a medium pot on high heat, boil water for potatoes. Meanwhile, peel and cut potatoes into one inch cubes (and prep onions, carrots and parsley for meat mixture.) Boil potatoes for 12 minutes or until soft. In a large mixing bowl, mix potatoes 2 tbs of butter, half and half creamer and salt to taste until smooth.
In a large skillet on medium heat, add olive oil, onions and carrots for 5 min. Add ground meat and break up big pieces while stirring. When meat is browned, add garlic powder, Worcestershire sauce, parsley and peas. Cook for 15 minutes on medium/high heat.
Meanwhile, in a separate small saucepan on medium heat, add butter and flour to make a rue. As butter is melting add flour and stir until a thick rue forms. Add beef stock and stir until a creamy brownish sauce forms.
Add gravy to meat mixture and stir until well combined.
In a 8"x8"x3" baking dish, spread out meat mixture followed by mashed potatoes. Top with cheddar cheese and bake for 10 minutes.