Shepherd’s Pie

A comfort food so delicious, every home cook must have it in their repertoire.

before the oven
signature
Print Recipe
Shepherd's Pie
A comfort food that all home cooks need in their repertoire.
Servings
Ingredients
  • 2-5 pounds russet potatoes I used 5 pounds in my recipe in the image above and it was perfect for a casserole size dish
  • 1/2 block cream cheese I used organic cream cheese
  • 1/2 stick butter I used KerryGold butter
  • 2 lbs. ground beef or lamb I used lamb
  • 1 1 10 oz. bag of frozen vegetables (peas and carrots)
  • 1 chopped onion
  • 2 tbsp. butter
  • 2 tbsp. corn starch
  • 1 1/2 cups beef or vegetable broth
  • 1 tbsp. worcestershire sauce
  • salt, pepper, granulated garlic and dried parsley
Servings
Ingredients
  • 2-5 pounds russet potatoes I used 5 pounds in my recipe in the image above and it was perfect for a casserole size dish
  • 1/2 block cream cheese I used organic cream cheese
  • 1/2 stick butter I used KerryGold butter
  • 2 lbs. ground beef or lamb I used lamb
  • 1 1 10 oz. bag of frozen vegetables (peas and carrots)
  • 1 chopped onion
  • 2 tbsp. butter
  • 2 tbsp. corn starch
  • 1 1/2 cups beef or vegetable broth
  • 1 tbsp. worcestershire sauce
  • salt, pepper, granulated garlic and dried parsley
Instructions
  1. Boil potatoes in salted water until tender, about 12 minutes.
  2. Drain potatoes and pour them into a mixer bowl.
  3. Combine cream cheese, butter, 1 tsp. granulated garlic, and salt and pepper to taste and whip until nice and creamy.
  4. While potatoes boil, preheat a large skillet over medium high heat. Add oil and 2 tbsp. butter to hot pan with beef or lamb.
  5. Season meat with salt and pepper and granulated garlic. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
  6. Add frozen vegetables and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
  7. Add broth and worcestershire sauce to the skillet with the meat and veggies.
  8. Make a slurry using the cornstarch and a little water to make it like a thick soup. Pour slurry into your broth, meat and veggie mixture and turn the heat on high to get it to a boil to thicken.
  9. Once it hits a boil and the broth thickens, turn the heat down to low to simmer for a minute or two.
  10. If you are going to put this into the oven right away, then Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with a little parsley and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
  11. This also makes a great dish to make hours in advance. Just prepare and put in your casserole dish, put plastic wrap and put in your fridge until ready to put in the oven.
  12. When ready to bake, preheat oven to 450 degrees and bake until bubbly and potatoes are golden brown. You can also broil it at the end for a minute to really get those potatoes beautifully browned.
  13. Enjoy!!
Share this Recipe

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome!

Welcome!

Hello! I'm Jenny Penton and Mom to 8 hungry children! I have been feeding my family wholesome meals for years and wanted to share my tried and true recipes with you.

You'll find family meals made with wholesome ingredients. I know you'll love these recipes to serve to your families around the table.

You can also find me over on Planner Perfect- a site for women to find a new idea on organizing their lives and writing a better story for themselves.

Be sure to check out all my Planners and Journals too over at Designs by Planner Perfect dot com

Welcome to Planner Perfect Meals

  • Facebook
  • Instagram
  • Twitter
  • YouTube

Search This Site

Recent Posts

  • The Best Pizza Sauce
  • The Best Plant Based Ranch Dressing
  • Apple Cake
  • Vegan Gluten Free Chocolate Chunk Cookies
  • Gluten Free Oatmeal Chocolate Chunk Cookies

Categories