Shepherd's Pie

Made This Recipe? Add Your Photo

Total Time
1hr 10mins
Prep
10 mins
Cook
1 hr

I was craving shepherds pie one day and I decided to try my own creation. This was the best shepherds pie I ever had. I used the Idahoan Buttery Yukon Gold instant mashed potatoes because they're so good and easy, but of course you can make your own or use whatever brand you like.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Heat olive oil and butter over medium-high heat. Saute onions, peppers, salt, and pepper until onions are soft and translucent. Add garlic and fresh herbs, sauté 1 minute. Add ground beef and cook until just pink. Drain fat.
  2. Add corn, peas, lentils, tomatoes, and tomato paste. Stir to mix well. When at a fast simmer sprinkle with flour. Let sit 1 min., then stir. When simmering again, add broth, Worcestershire sauce, and butter. Cover and bring to a boil. Once boiling, stir continuously for 1 minute.
  3. Cover and reduce heat to low, simmer 30 min., stirring occasionally.
  4. Preheat oven to 450°F.
  5. 10 minutes before meat mixture is done start boiling the water for the potatoes. Once boiling, remove water from heat. Add potatoes, garlic powder, onion powder, and parmesan. Fold until just mixed. Cover and let sit for 5 minutes.
  6. Add meat mixture to sprayed large casserole dish. Add layer of potatoes on top. This can be dropped like a cobbler topping, or spread even with a spatula. Sprinkle with paprika, spray with cooking spray, and sprinkle with parmesan. Bake 15 minute or until top is golden and bubbly.