Saturday, February 25, 2017

Shepherd's Pie

shepherds pie photo by candy dorsey
Shepherd's Pie usually made with ground lamb, two vegetables and mashed potato topping, can be an alternative on St. Patrick's Day for those who don't care for cabbage, or corned beef. Then of course if you don't like lamb, substitute ground beef. I made mine with ground beef, peas, carrots and corn. It's just another way to creatively use leftovers! Easy as can be.


  • 1 lb. ground beef (or lamb)
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 cup frozen carrots
  • 1/4 cup onion, minced
  • 3/4 cup beef broth
  • 1 lb. russet potatoes, cooked and mashed with milk and butter
  • 1 Tblsp. flour
  • salt and pepper to taste
  • paprika (optional)

In a medium skillet, cook ground beef and onion over medium heat, breaking the meat up into small pieces. Drain off fat.  Add peas, corn and flour to pan. Stir to combine.

Add beef broth, salt and pepper and simmer until mixture thickens.

Preheat oven to 350° F.

Transfer into a casserole dish or individual ramekins. Cover with mashed potatoes and sprinkle with paprika. Bake 30 minutes.
Serves 2 – 4.



  1. My daughter-in-law makes shepherd's pie and my vegetable-hating son loves it! She's been able to get him to consume vegetables as he never did at home. Put mashed potatoes on it and he's good to go!

    1. It's a great way to 'eat your vegetables'!


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