• Tina Ebenal

Recipe: Shepard's Pie

This is a classic meal in our household. A great comfort food and hearty meal for cooler weather. In this dish I use carrots and peas as the mixed veggie, but you can add what you like. We also love mash potatoes, so I add a bit more than what the recipe calls for.

Shepard's Pie

Prep Time: 10-15 minutes | Cook: 1 hour and 10 minutes | Cool: none


1 lb ground beef

¾ cup onion, chopped

½ cup celery, chopped

1 cup beef broth

2 tbsp soy sauce

1 tsp garlic salt

1 ½ cup mixed vegetables

3 cup hot, mashed potatoes


  1. Heat oven to 375℉.

  2. In a large skillet that can be covered, brown ground beef. Drain and set aside.

  3. Sauté onion and celery until tender.

  4. Return beef to skillet.

  5. Add beef broth, soy sauce, and salt; stir well. Cover and simmer for about 30 minutes.

  6. While beef mixture is simmering; peel, dice, and cook potatoes. Once cooked, mash potatoes and set aside.

  7. Add mixed vegetables to beef mixture. Cover and let simmer for an additional 10 minutes.

  8. Turn mixture into 2-quart casserole dish. Cover the beef mixture with mashed potatoes.

  9. Bake for about 20 minutes, or until potatoes are golden.

Serves 4

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