Tuesday, February 2, 2010

Shepherd's Pie

Shepherd's Pie

This should rightly be called Hunter's Pie since I make it with beef rather than the traditional lamb. But, whatever the name, it's a healthy, tasty, filling dish that's frequently in rotation on our dinner menu. I make the topping with a combination of white and sweet potatoes for an interesting flavor and some extra nutrition. It's great to make a big batch and freeze for easy dinners on work nights.
1 lb. Lean ground sirloin
1 Onion, chopped
4 Cloves garlic, minced
1 Cup peas & carrots mix
1/4 Cup Worcestershire sauce
1/4 Beef stock
Salt and pepper to taste

3 White potatoes
1 Sweet potato
1 Tablespoon light butter
1/4 Cup low-fat milk
Salt and pepper to taste

In a large skillet, brown the beef using a wooden spoon or spatula to break it up. Add the onion and garlic, Worcestershire sauce and peas and carrots. Add the stock, season and remove from the heat. Let sit to cool slightly while making the topping.

Peel and cut the potatoes into chunks and place in a pot with salted water. Cook until the potatoes are tender, drain and mash with the butter and milk. Add additional seasoning if needed.

Please the beef mixture evenly into a baking dish. Spread the mashed potatoes in an even layer over the beef. Cook in a pre-heated 400 degree oven for approximately 20 minutes or until top of potatoes begins to brown slightly. Serve hot. Makes approximately 4 servings.


  1. This recipe looks so good! I love shepherd's pie, it was my favorite meal growing up!

  2. This looks fantastic. I prefer mine with beef as we don't eat lamb, so works for me.


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