Shepherd Pie

Shepherd Pie

Nov 15 2015


Serves 5

I have always loved this dish ever since I was a little girl. I still enjoy it to this day and even more so that I can prepare it in many different ways.

This dish consists of 1 layer of cooked meat, 1 layer of veggies (approx. 3 cups) and 1 layer of creamy mashed potatoes. I can do it with sweet potatoes or regular ones, I can use different meats (beef, chicken, turkey,…) and choose whichever veggies I have at hand. It can be prepared up to a day in advance and reheated just before serving…

Exactly what I need when I am swamped with kids after school activities and homework!


  • 4 russet potatoes, peeled and cubed
  • 1 lb of ground beef
  • 1 cup of peas, cooked (I used frozen ones, thawed)
  • 1 cup of broccoli, cooked and cut into small florets
  • 1 cup of corn (I used frozen ones, thawed)
  • 1/2 cup of milk, heated up
  • 2 tbsp of butter, melted
  • Salt and pepper
  • 1 tsp ground nutmeg
  • 1 shallot, minced


Place the potatoes in water, bring to boil and cook until soft enough to mash.

Meanwhile sauté the shallot with some grapeseed oil for 2-3 minutes and add the meat. Add some salt and pepper and place into a baking dish when cooked all the way through. Add the veggies layer on top of it. When potatoes are cooked, mash with a ricer and add milk, butter, nutmeg, salt and pepper to taste and combine with a wooden spoon.

Finish the shepherd pie with the layer of the mash potatoes.

The dish can be prepared up to one day in advance and reheated when needed, for 25-30 minutes at 375 degrees.

Et voila, Bon Appétit,

Leave a comment