A while ago Josh asked for Shepherd’s Pie. I hadn’t been intentionally putting off making it. It just happened that other recipes, more inticing to me, were coming to mind. Maybe the part of me that detests most foods touching was getting in the way. It’s possible. This is one dish that is absolutely not for me. I’d still be perfectly content using a divided tray, given the option. Some foods mixed are okay. Sugar and cinnamon, absolutely. Even peanut butter and jelly is pushing it. I’d rather straight up peanut butter or jelly, preferably not both. An occasional piece of corn getting into my mashed potatoes, I can handle. But everything practically mixed together is not okay in my book.

I finally decided last week that I’d make it. Tonight was the night. I had all of the ingredients and the girls were behaving. So to work I went. As I was preparing this, Josh seemed a bit perplexed by the assortment of ingredients. I guess he’s use to a very basic version. Too late, if a very specific request is not made then you get what I come up with. As it turned out, he said it was very good. Not what he has had in years past but still tasty. So fear not the mix of ingredients, it’s really not that weird. If you’re up for shepherd’s pie, give this a try. The mashed potato top was seriously delicious. That is the only part I can personally vouch for.

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Shepherd's Pie

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 5


  • 3 medium russet potatoes
  • 3 cloves of garlic, peeled
  • 1 lb ground beef
  • 2 Tb all purpose flour
  • 4 C frozen mixed veggies
  • 3/4 C beef broth
  • 2 Tb ketchup
  • 3/4 C sour cream
  • 2 Tb unsalted butter
  • 3/4 C sharp cheddar cheese, shredded and divided
  • 1 tsp pepper
  • 1/2 tsp salt


  • Preheat oven to 375F°. Prepare your potatoes by removing the skin, rinsing and slicing into chunks. Toss potatoes and garlic into a saucepan. Cover with water and bring to a boil. When your water begins boiling, reduce to low/medium heat for 20 minutes or until potatoes are tender.
  • Meanwhile, brown meat in a large skillet. Part way through, drain of grease and continue cooking. Season your meat as desired. I like to at the very least use a sprinkling of pepper. Stir in flour. Add vegetables, broth and ketchup. Cook for an additional 5 minutes. Transfer to a baking dish of your choosing. I suggest using at least a 2 1/2qt dish.
  • In a large bowl, toss in sour cream, butter and half of your cheese. When your potatoes are tender, drain and add to bowl. Season with 1 tsp pepper and 1/2 tsp salt. Mash per your liking. I use a potato ricer first as I am not a fan of lumps in my potatoes, followed by an electric mixer.
  • Top off meat mixture with mashed potatoes. Bake for 18 minutes. Top off with remaining cheese and cook for an additional 2-4 minutes or until cheese is fully melted.


Calories: 622kcal, Carbohydrates: 48g, Protein: 29g, Fat: 36g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 1145mg, Potassium: 1196mg, Fiber: 9g, Sugar: 4g, Vitamin A: 7952IU, Vitamin C: 41mg, Calcium: 231mg, Iron: 4mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Main Course