Print Recipe

Shepherd's Pie

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course


  • 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.