Savory Shepherd's Pie


Getting ready to saute the veggies

Meat/Veggie mix perfectly thickened. Don't make it too thick or it will be too dry when you bake it!

Covering the veggie/meat mix with potatoes

This is a recipe I haven't made in a while and since my seasonal baking craze has kicked in I thought it was about time I made this again!

My Shepherds Pie is the perfect meal for the cooling weather. It's easy to make and a definite crowd pleaser!


8  - Klondike Rose Potatoes - cubed into 1 in. pieces (These are just a fancy slightly larger red potato)
3/4 c. -  Milk
2 1/4  TB - Horseradish Sauce
1 - Large Egg - lightly beaten

2 TB - Olive Oil
3 - Carrots - chopped
3 - Celery Stocks - chopped
1 - Large Onion - chopped 
2 - Bay Leaves

2 lbs. - Ground Beef
1 tsp. - Garlic Powder
3 TB - Flour
2 c. -  Beef Broth
2-3 TB - Worcestershire Sauce (Depending on your taste)


Preheat Oven to 450.

1. Add potatoes to a large pot of water and bring to a boil. Salt water if desired. Lower heat and cook till potatoes are tender with a fork.

2. Drain, then add milk and mash potatoes till they are nice and smooth. Add horseradish then salt and pepper to taste. Lastly add egg when satisfied with taste. Mix well. Set aside.

2. In a large skillet, heat oil on medium heat. Add carrots, celery, onions, and bay leaves. Season with salt & pepper to taste. Cook veggies till tender but still crisp. 

3. Set aside veggies on plate. Add beef to skillet and cook, stirring often. For about 5 min or till cooked. Season with garlic. Salt & Pepper to taste.

4. Drain beef if needed, place beef and veggies back in skillet. Sprinkle with flour, stir, and cook for about 1-2 minutes.

5. Pour in beef broth, stir, and continue to cook till thickened. About 2-3 more minutes. Then add Worcestershire sauce and again season with salt & pepper. Mix well. Discard bay leaves.

6. Grease a med casserole dish.  Add meat mix first. Then top with potatoes. Bake for about 5-10 minutes or until nicely golden on top. 

Allow to cool and serve! Optional: Top with fresh chives or green onions!

Tips & Notes: 

This is such an easy dish to make and even prep ahead of time. It's also an easy recipe to alter to what ever you have on hand. Sometimes I like to add corn to mine. Or try parsnips, peas, or even green beans! As long as you have the basics, like potatoes you can customize this however you like. We like to leave the skins on our potatoes too. Not only is it tastier but healthier for your too!

You could even go vegetarian! Just omit meat with more veggies! Or a fo-meat substitute. There are some really tasty brands out there that make a ground beef like replacement. Melissa brand is a great one!

When you add your meat to your baking dish (before topping with potatoes), if it isn't saucy enough, top with a few spoonfuls of water or more beef broth to ensure it doesn't dry out while cooking in the oven. I learned this early on the hard way.

If you can't find the potatoes I used, regular baking potatoes will work just a well. We just love the creamy taste that these larger red potatoes create. However if you do use a regular baking potato I would suggest only using 6-7. As regular potatoes are much larger.

This recipe for a family of four makes about 2 meals. Tastes even better the next day. 

My girls and I love to add more Worcestershire Sauce on top for a little extra flavor!

This can also be frozen and served at a later time.

Photos & Recipe By: Heather Gwinn

Take Care & Enjoy,

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