Well I’ll Be… This Isn’t Your Everyday Pie!

I took the recipe home to my mom and we made it together. She had never had Shepherd’s Pie either. She said that Grandma used to make something kind of like it, but hers was never really that good so Mom left home without that recipe. This one changed her mind about this particular food though. After that day, we started having this pretty regularly. Now, I get to make it for my family, including my nephew’s girlfriend when he brought her over. I wonder if she felt the same way?

Check out what they are saying about this recipe over at Relative Taste:

“This is one of those dinners that can feed a lot of people, plus you are getting your meat, vegetables, and starch all in one dish.  I’d call that a winner!”

You won’t have to worry about getting all your food groups in when you have this one the table.



For the mashed potatoes:

3 pounds potatoes, peeled & cubed




For the filling:

3 pounds ground beef

1 clove garlic

4 tablespoons butter

1 large onion, chopped

6 large carrots,chopped

8 ounces mushrooms, chopped

1/2 teaspoon thyme

1/2 teaspoon McCormick’s pepper

Salt to taste

4 tablespoons Gold Medal flour

2 cans Swanson chicken broth

1/4 cup Worcestershire sauce

1 cup frozen peas

1 can corn



Preheat oven to 375°F.

In large saucepan, cover potatoes with water and bring to a boil. Reduce to simmer. Cook potatoes until tender. Drain. Add milk, butter, and salt to taste and mix to make mashed potatoes.

In large skillet over medium high heat, cook the garlic with the beef until no longer pink. Remove the meat mixture to a bowl and set aside.

In the skillet, heat butter over medium heat. Add carrots, mushrooms, and onions. Cook, stirring frequently until the carrots are tender. Stir in thyme, salt, and pepper.

Place the flour in a small bowl. Gradually add the broth, whisking until smooth. Add to the skillet and mix well. Bring to a boil, stirring frequently.

Reduce the heat and simmer, stirring occasionally, for 10 minutes or until slightly thickened. Add the peas, corn, and reserved meat mixture.

Coat 9×13 baking dish with cooking spray.

Spread beef and vegetable mixture in the baking dish. Cover entire top with the mashed potatoes. Dot with butter & sprinkle with paprika.

Bake for 30 minutes or until bubbly and the potatoes are golden.




Quick Tip: Take out any veggies you don’t like and add in the ones that you do.

Thanks again to Relative Taste for this classic recipe.