Last week, I shared that I had made a Shepherd’s Pie for dinner and that it was so good I’d have to share it with you all.
I honestly had no intentions of sharing this as a recipe post of sorts…hence the bad lighting and lack of photos. But because I’m still thinking about this recipe over a week later, I knew I had to share it with you.
And I’ll also mention that this was actually the first time I’d ever made a Shepherd’s Pie. Tell me…WHY did I wait so long?!? So easy, so GOOD.
So in case you were in the same boat as me and had never attempted to make one yourself, please promise me you’ll do it. And then tell me what you think!
Sweet Tooth, Sweet Life
So easy, so delicious! This Shephard's Pie incoporates many ingredients you probably having lying around at home already - so hurry up, go check your pantry, and make this tonight!
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
- 1 pound potatoes, peeled and chopped
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces low-sodium beef broth
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 (14.5oz) can diced tomatoes, drained
- 1 (16 ounce) package frozen mixed vegetables (I used a mix of peas and carrots, corn, and mixed vegetables because it’s what I had on hand)
- 1/4 cup milk
- 1 tablespoon butter
- 1 cup shredded Cheddar cheese *If you can buy a block and shred yourself, it will make SUCH a difference!
- salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
- While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion and garlic until beef is evenly brown. Drain fat from pan into a separate bowl or can.
- Stir in beef broth, ketchup, soy sauce, and Worcestershire sauce. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes and mixed vegetables. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.
- Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.
- Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown. Serve and enjoy!
(lightly adapted from this recipe)
And if you have another favorite Shepherd’s Pie recipe, please feel free to share! I want to try even more now!! 
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