Shepherd’s Pie

Shepherd’s pie is one of the easiest, most delicious, and homey dishes. I don’t know why I don’t make it all the time! This two-dish recipe is full of hearty meat, fluffy snow white mashed potatoes, and healthy vegetables.

I recently read Shepherd’s pie is cooked with lamb and if you cook your meat pie with beef it is called Cottage pie.  We’re ranchers so I guess I’m technically making Cottage pie. Whatever meat you choose, this hearty meal should be on your St. Patrick Day menu or heck put it on the weekly menu! I know I will.


1 lb ground beef

½ tsp salt & pepper

1 onion

1 tbsp of minced garlic

1 package of Lipton onion soup mix

2 tbsp of Worcestershire sauce

1 cup beef broth

2 ½ cups of frozen mixed vegetables

5 Russet Burbank potatoes

3 tbsp butter

2/3 cup half and half

  1. Preheat oven 375 degrees.
  2. Boil potatoes for about 25 minutes or until potatoes are tender.
  3. In a large cast iron skillet brown meat.
  4. Add onions, garlic, Worcestershire sauce, onion soup mix, beef broth, vegetables, salt & pepper. Cook for 3-5 minutes.
  5. Drain potatoes, add butter, and half and half. Mash until smooth.
  6. Spread the mashed potatoes across the meat mixture in the skillet.
  7. Place skillet in oven for about 35 minutes or until the mashed potatoes are golden brown.


Enjoy and Happy St. Patrick’s Day!