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    You are in: Home / Recipes / My Shepherd's Pie Recipe
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    My Shepherd's Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    DrGaellon's Note:

    My own version of Shepherd's Pie, cobbled together from several other recipes on here. (If you use kosher lamb and omit the Parmigiano, this can be kosher.)

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Heat the olive oil in a saute pan or oven-safe pan. Add the lamb and saute until broken up and beginning to brown, 3-4 minutes.
    3. 3
      Add onion, garlic, carrots, and mushrooms and tomato paste. Sprinkle with salt and pepper to taste. Cook another 4-6 minutes.
    4. 4
      Stir flour into water to form a slurry. Add beef stock and Worcestershire sauce to pan; when it starts to bubble, add flour slurry. Stir until slightly thickened. Add thyme and bay leaf. Reduce heat to medium-low, cover, and simmer 20 minutes.
    5. 5
      Use your favorite mashed potato recipe, or prepare instant as directed on package.
    6. 6
      When 20 minutes have passed, add frozen peas to pan. Recover and simmer another 5 minutes. Remove bay leaf and discard.
    7. 7
      If your saute pan is not oven-safe, transfer mixture to an oven-safe dish. Top with mashed potatoes, spreading evenly to cover the surface of the dish. Sprinkle with grated Parmigiano. Bake in preheated oven 15-20 minutes. If the top has not browned, turn on the broiler for 3-4 minutes.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on November 30, 2008


      I made half a recipe and was just right with a little left over. I used leftover mashed potatoes which made this recipe go very quickly. Great flavor with the sauce and meat mixture. Will make again. Thanks for sharing your recipe.

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    • on November 30, 2007


      This was an excellent way to use up my leftover mashed potatoes from Thanksgiving. I had never made a sheperd's pie before, so I'm surprised at how well this turned out. The only changes I made were to use extra lean ground beef and add some ketchup (because everything needs a little ketchup ;]). I also omitted the bay leaf because I didn't have one. It turned out great: moist but not soupy, and with great beefy flavor. It was fairly healthy, too. My boyfriend had seconds and thirds and has requested that I make it again soon!

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    • on November 23, 2007


      I have a ton of ground beef left in our deep freezer so I used it instead of it was technically a Cottage Pie but I generally followed the recipe otherwise. I did use the My Shepherd's Pie I just made after Thanksgiving in lieu of the beef stock. The kids practically licked their plates clean, that includes the picker of the three, too. This was comforting and filling and every last bit of it got eaten. I sifted through a lot of recipes but picked this one because I thought it was a good draw of many of the other recipes. And it was. You really nailed this recipe, Randy. Thanks!

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    Nutritional Facts for My Shepherd's Pie

    Serving Size: 1 (303 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 490.8
    Calories from Fat 257
    Total Fat 28.6 g
    Saturated Fat 11.2 g
    Cholesterol 73.6 mg
    Sodium 754.7 mg
    Total Carbohydrate 34.4 g
    Dietary Fiber 5.0 g
    Sugars 7.0 g
    Protein 23.6 g

    The following items or measurements are not included:


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