Shepherd’s Pie with Ground Beef



I know it’s technically still summer, but with the first week of school under our belts there seems to be a crispness in the morning air that is pushing my inner chef towards fall like recipes.

Let me introduce you to The Shepherds Pie.

Shepherd’s Pie or Cottage Pie can be made with lamb, ground beef, even mutton.  But the term Shepherd’s Pie is did not appear until 1877 and the belief was it was used primarily with leftover lamb as Shepherds tend to sheep not cattle.

Whatever you decide to call it and whether you choose, beef or lamb it is a meat pie with vegetables in the middle and is topped with an outer layer of luxurious, fluffy, creamy, mashed potatoes.

Only my Shepherd’s Pie has a little surprise underneath those mashed potatoes.


Yep !!!  Cheese.


First I cut up some onion and sauté it with some oil to release their flavor.  You don’t want to brown them here, so keeping the flame low is your best bet.  Add a little garlic and the ground beef and let it cook.  Next add your veggies and the wet ingredients.

Now the key ingredient in this recipe for me is the some yummy cheese.  What kind?  Your choice.  I chose organic cheddar this time.  But I have been known to use milder cheeses like provolone or mozzarella.

And the final and most important step is the potatoes!  Layered thick and high.  Don’t skimp here.  I don’t know anyone who has said “that was good but had too many potatoes”.  If you ever meet such a person please refer them to me.  Otherwise I think we can ALL agree that there’s no such thing as too many potatoes.

Do it right ….

And this will be your end result …..

shepherds pie

Shepherd’s Pie with Ground Beef

Shepherd’s Pie with Ground Beef


Mashed potatoes (I've been known to use up to 2 lbs!)
1 1/2 - 2 pounds ground beef
1/2 cup onion, chopped
2 tsp minced garlic
4 Tbsp ketchup
1 pkg frozen mixed veggies like corn, carrots and beans
2 tablespoons all-purpose flour
1 1/2 cups beef stock or broth
2 teaspoons Worcestershire
4-6 ounces shredded cheese (I use Cheddar)


    Note: This recipe is made using a CAST IRON SKILLET which is oven safe. If you don't have one just be sure your skillet is oven safe.
  1. Turn the broiler on to 500
  2. Saute the onion in your oven safe skillet in a few Tablespoons of EVOO and let it become translucent (about 4-5 min). Keep the flame on low so the onion doesn't brown
  3. Add the garlic and stir it around with the onion for about 1 minute
  4. Add your meat and cook through. Drain if necessary.
  5. Stir in the flour and cook for 1 minute. Add the ketchup, beef broth and Worsh sauce. Bring it to a boil, reduce heat and simmer for 5 minutes.
  6. Layer your vegetables on top of the meat mixture
  7. Sprinkle with the shredded cheese
  8. Top with the mashed potatoes, spreading evenly
  9. Being that the meat is already cooked through, all that's needed is to brown the potatoes. Carefully put your oven safe pan under the broiler until the potatoes get a nice crust on top and turn golden brown. This could take up to 10 minutes

Recipe Source:
I used all organic ingredients, and hope you do too!  🙂



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  1. Shepherd’s Pie made with beef is Cottage Pie. Shepherds Pie is made with lamb!

  2. Ryan Odom says:

    Do you put the veggies in the pan frozen or do you warm them up first?
    What did you top the potatoes with in your picture?

    • H Ryan! I just put the veggies in frozen and I don’t usually top the potatoes with anything, maybe just some fresh parsley. Are you talking about the cheese underneath in the picture?

      • Ryan Odom says:

        I was referring to the first picture. Something green has been sprinkled on the potatoes. It must be the parsley you mentioned. Thanks for replying so quick. I’m making this tonight.


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