Shepard’s Pie

Ok – before I even start this post I want to make it clear that I am not a food photographer. AT ALL. I realize this picture doesn’t make the food look that appetizing… I’m sorry! This was a more time intensive dish and there was no way I was remaking it to try and make it look prettier. As my grandmother always says “it doesn’t matter how it looks, it matters how it tastes!” Y’all, this tastes GOOD.

Shepard’s Pie is one of those dishes I’ve always eaten in restaurants but I’ve never actually made it myself because it seemed too complicated. Last week I got a hankering for Shepard’s Pie so I pursued Pinterest and ended up combining a few recipes to get the taste I was going for. I like for my Shepard’s Pie to have both cheesy mashed potatoes and a rich, gravy-ish meat mixture.

Am I making it sound delicious enough? LOL.

Shepard’s Pie

Ingredients for the Mashed Potatoes:

  • 3 pounds potatoes, peeled and cut into small chunks
  • 1 stick butter
  • 1/4 cup sour cream
  • 1/4 cup cream cheese
  • 1/3 cup milk
  • Salt, pepper, seasoning salt, garlic powder, and onion powder for seasoning
  • 1 cup shredded cheddar cheese

Ingredients for the Beef Mixture:

  • 4T butter
  • 1 onion, chopped
  • 2-3 handfuls baby carrots, (1.5 cups diced)
  • 1/2 cup frozen peas
  • 1.5 pounds ground beef
  • 1.5 cups beef broth
  • 1 package brown gravy mix
  • 1/8 cup Worcestershire sauce
  • 1T cornstarch


  1. Start by peeling and dicing your potatoes. Place them in a large stock pot and cover with water. Bring to a boil and cook 10 minutes (or until soft).
  2. While the potatoes are cooking, start on your beef mixture. Heat 4T butter in a skillet and add onions and carrots. Cook approximately 8 minutes or until soft.
  3. Add the ground beef and cook until well done.
  4. Finish your mashed potatoes. Drain off the water and return potatoes to the pot. Add butter, sour cream, cream cheese, and milk. Beat with a mixer or mash. Add more milk if needed to get to your desired consistency. Season with salt, pepper, seasoning salt, garlic powder, onion powder to taste. Set the potatoes to the side.
  5. Drain the grease off the ground beef mixture and return to the pan.
  6. Add peas and heat while you are preparing for step 7.
  7. In a small bowl, add beef broth, Worcestershire, and brown gravy mix. Whisk to combine. Add one tablespoon cornstarch and whisk well.
  8. Add liquid to the skillet and bring to a rapid boil. Boil 2 minutes and then reduce heat to low. Simmer 5-10 minutes or until liquid has thickened.
  9. Pour beef mixture into a 9X13 pan.
  10. Top with mashed potatoes.
  11. Top with a generous layer of shredded cheddar cheese.
  12. Cook for 30 minutes at 350 degrees.

This makes an overflowing 9X13 pan, and it was much more than my family could eat, even with days of leftovers. In the future, I think I will separate and cook in two 8X8 pans and either freeze the second pan or use it as a gift to a new mom or someone who is in need of a meal.

Let me know if you try this!

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