Shepherd’s Pie with Ground Beef Potatoes Carrots and Celery

Shepherd’s Pie with Ground Beef Potatoes Carrots and Celery

I made this Shepherd’s Pie for Sunday night supper.

There are a bunch of substitutions you can make to this recipe. First off, any vegetable would work in the filling, not just carrots and onions. If you had peas, beans, asparagus etc – those would work. Also if you want to make this vegetarian you can skip the ground beef and add in 3 cups cooked lentils. Lastly, if you don’t have potatoes for the topping, sweet potatoes, cauliflower or any other type of root vegetable would also work.

Shepherd’s Pie

  • 2 lbs potatoes, peeled and cut into 2” pieces

  • Kosher salt

  • 8 Tbs. melted butter

  • 1 cup  cheese (or any cheese you have)

  • 2 Tbs. olive oil

  • 1 medium onion diced

  • 2 stalk of celery
  • 2 carrots, peeled and diced

  • 3 cloves garlic minced

  • 1 1/2 lbs ground beef (or any other ground meat)

  • 1 tsp. dried thyme

  • ⅓ cup canned crushed tomatoes

  • 1 Tbs. flour

  • ¾ cup beef stock

  • Garnish with fresh herbs(if you have them)

  • Garish grated cheese

Preheat oven to 375 F.

Cover potatoes with cold water and add in 2 tablespoons of kosher salt. Bring to a low boil and cook the potatoes until soft, about 15 to 20  minutes. Strain the potatoes and mash with a masher or ricer mix in butter and cheese. Set aside.

In large saute pan cook the onion, celery, carrots over medium heat. (Add in any other vegetables you make have like celery or frozen peas) as well as the dried thyme and rosemary.

Add ground beef and continue cooking until the beef is browned. Add in canned tomatoes, flour, stock and large pinch of salt and pepper. Place the mashed potatoes on top of the filling and bake for 25 to 30 minutes or until the top is golden brown.

Serve warm.

Makes 4- 6 servings

common thought

Leave a Reply

Your email address will not be published.