Shepherds Pie

You either love it or hate it, but I am not a hater, and this dish could possibly rank up there with the best of comfort foods. The shepherds pie is almost like a pot pie, and almost like a torta mixture, but it is not. This is a dish that we probably all grew up with as it was not only really simple to put together, but it was a great casserole to use up some of your leftovers, especially if you had roasted meat.

Recipe for Shepherd Pie

My coworker and I recently had a discussion about shepherds pie. He said that this was one dish that he probably makes once a week in the winter months. For me, it is about once a quarter, but every time it is made, the smile on my wife’s face would be enough to make it once a week. The great thing about making a shepherds pie, is that you can really treat it as your own. Sure it has meat, but in all honesty, you can leave the meat out and simply use sauteed vegetables as your base and it would surely be just as awesome. This version of shepherds pie utilizes my autumn mashed potatoes as the topping, and when it came out of the oven, my wife said “That is a thing of beauty”. Not only is a beautiful to look at, but it is something so comforting on a cloudy day.


  • 1 lb of ground beef
  • 1 lb of ground lamb
  • 2 tbsp olive oil
  • 1 red onion, diced
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 cloves of garlic, minced
  • 2 cloves of garlic, whole
  • 1 cup of frozen peas
  • 1/2 cup of yellow corn
  • 1/2 cup of beef stock
  • 1 tbsp worchestsire sauce
  • 2 large russet potatoes, skinned, quartered
  • 2 large sweet potatoes, skinned, quartered
  • 2 tbsp of butter
  • 1/4 cup of milk or heavy whipping cream
  • salt and pepper to taste

Begin by adding your potatoes to a large pot of water, enough to cover your potatoes. Add in the two cloves of whole garlic to the water as well. Cover, bring to a boil, and let them boil for about 25 minutes. As the potatoes cook, brown your ground meats. Once browned, drain the fat. Remove the meat and reserve for later use. Next add in the diced carrots, onions, and the minced garlic. Cook this until the carrots are tender, about 10 minutes. Add in the corn and peas and cook for a few more minutes. Add the ground meat back into the mixture and mix well. Bring up the heat a bit and add in the worchestire sauce and beef stock, cooking for a few more minutes. Toss in a generous amount of salt and pepper. Taste and season accordingly.

Preheat your oven to 400 degrees. The potatoes should be done now so drain the water, and place back on the stove, onto the heat to remove any excess water, only for a couple of minutes. Now is the time to add the butter, salt and pepper, and the heavy whipping cream. Get your mashing skills going and make a nice mashed potato. You should end up with a light orange mashed potato.

Get your casserole dish out and add the ground meat and vegetable mixture to the bottom of the dish. Take your mashed potatoes and add to the top of the mixture, spreading out over the top, making sure to seal all of the edges. A nice trick is to take a fork, and add marks to the top of the mashed potatoes. As the dish cooks in the oven, the fork edges make a nice textured crust.

Cook in the oven for about 25-35 minutes or until the top is a nice golden color. Remove and let it set up for about 5-10 minutes. Slice, or spoon out. Trust me on this one, it is a dish that will last an entire day for the family, great as a leftover, and is super diverse, yet affordable. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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