Family-Friendly Shepherd's Pie

READY IN: 1hr 30mins
Recipe by John J. OSullivan

I saw this recipe in Cookie magazine...it's wonderful. I use buffalo meat and it comes out great. This is comfort food at its finest.

Top Review by Quiliai

I used two pounds of buffalo meat since the grocer didn't carry lamb and I'm a carnivore. More meat equals more spices needed. Absolutely delicious! Thanks for posting!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
  3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
  4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
  5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
  6. Mash the potatoes with the butter, milk, and salt.
  7. Spread them over the meat mixture, then crosshatch the top with a fork.
  8. Bake until golden, 30 to 35 minutes.

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