I’ve never been a fan of Shepherd’s Pie, probably because most of my life I didn’t like mashed potatoes but now I love them. Addie has not stopped talking about Shepherd’s Pie since she brought it up yesterday, which I talked about in yesterday’s blog post. Lucky for us, I had everything I needed to make it. I’m not even sure how everyone else makes Shepherd’s Pie and I shared my rough notes on Chad’s recipe yesterday but it was so good, I’m sharing the recipe in a better format.
It makes my heart happy to see Chad cooking and seeming to enjoy it. He’s a much better cook than I am and way more creative.
This may be how everyone makes Shepherd’s Pie but I never added the gravy and mine was never this good. Chad starts by making a roux, then adding onions, garlic, and bell peppers. He didn’t say celery but you could add that too. I added the carrots into the roux at this point too but you could add them with the peas and corn.
Next he adds beer but I added water, and Better than Bouillon. He used mushroom flavor (I think that’s what he said) but I only had beef.
Add the peas and corn and any other veggies you want to add. Taste and add seasonings.
If Addie hadn’t been here, I would have added jalapeno peppers.
Stir that into the meat. Spread the meat into a 9 x 13 greased pan. Top with mashed potatoes. Chad mixed cheese into his mashed potatoes, then added more cheese on top.
Bake at 350 til cheese is melted and everything is hot. The ingredients were all hot when I assembled the dish so I only baked it about 20 minutes but it isn’t going to hurt to bake it longer. If the ingredients were room temp or cold, I’d top it with foil and not add the cheese on top til it was almost done.
Chad’s Shepherd’s Pie
- 1-1/2 pound ground beef
- 1 cup onion, chopped
- 6 cloves garlic, chopped
- 1 bell pepper, chopped
- 1/2 cup flour
- 1/2 cup oil
- 4 cups water (more if needed)
- 1-2 tsp Better than Bouillon, beef or mushroom flavor
- 1 cup carrots, chopped coarsely
- 1-1/2 cups frozen green peas
- 1-1/2 cups frozen corn
- salt, pepper and other desired seasonings
- 4 cups mashed potatoes
- 2 cups cheddar cheese, grated
Chop the onions, garlic, bell pepper and carrots. Set aside.
In a heavy skillet, using the flour and oil make a roux. Stir continuously and do not walk away!
Once the roux is sufficiently brown, add the chopped veggies. Cook about 4 minutes.
Add the water and bouillon. Stir in the peas and corn. Simmer until the gravy is the desired consistency.
In a second heavy skillet, brown the meat. Drain off any fat. Add enough gravy and veggies to create a moist but not soupy meat mix.
Spread this into a greased 9 x 13 pan.
To the mashed potatoes, add 3/4 cup of grated cheese and spread on top of the meat mixture.
Add the remaining grated cheese on top.
Bake at 350 til hot and until cheese is melted.
NOTE: If your ingredients are not already hot, pour the meat mix, top with the potatoes, cover with foil and bake for about 30 minutes. Remove foil, add cheese to the top and bake til cheese is melted.
Valerie Zagami says
That is typically how I make mine! I make this because I love mashed potatoes..
Judy Laquidara says
I had always just browned my meat but never mixed it with gravy. It’s so much better with the gravy.
Marilyn Smith says
We have only ever had Shepherd’s Pie in England in a pub. Went with my husband’s college roomie and his wife (we adore them). It was just edible for an American. They loved it and recommended it. To us, it was good bit just bland. Canned peas don’t cut it for us. English beef did not have flavor (nor did most of their food). Wendy is an excellent cook. They bought BBQ and cooked steaks and duck on it. England does not even sell a BBQ…we have other stories. We do not like duck. It was almost raw. We love these people. Have visited them many times. They were with us here in PS when I had my heart attack.
Teri says
Do you use instant mashed potatoes? How did Addie like it compared to her dad’s?
Judy Laquidara says
No. I use potatoes. Addie said it was as good as her dad’s but I think she likes it so much, she’s never had any she doesn’t like.
Bon says
Glad she liked it. I wondered.
Teri says
I’m going to have to ask for your mashed potato recipe — mine are always lumpy. Yours look so creamy!
Judy Laquidara says
I just boil the potatoes, drain them when they’re done, add a bit of butter, cream cheese, salt and pepper (if Addie isn’t here) and add cream and mash by hand til they’re smooth. You don’t want to overmash them – it will make them a bit tough instead of fluffy. I have no idea why yours are lumpy but make sure you’re cooking them til they’re tender and mash them while they’re hot.
Teri says
Thanks Judy! I’m probably always in too big of a hurry!
Dottie says
Looks delicious!
Cheryl says
Shepherd’s Pie is a favorite of mine. We like it topped with half mashed sweet potatoes & half regular mashed potatoes. So happy Addie is enjoying her stay with y’all.
Elaine says
Here in the UK we generally make Shepherd’s Pie with minced lamb and when beef is used it is called Cottage Pie.
Elizabeth Cunningham says
Never occurred to me to start with a roux. Think I will give it a try.
Judy Laquidara says
Almost all my gravy starts with a roux.
Nelle Coursey says
I have always loved Shepherd’s Pie! I may try his recipe and see if we like it. I will definitely make a lot less than the recipe here. We don’t eat that much any more. And I have lost about 8 pounds since I began taking my diabetes medicine.
Susan Nixon says
I’m not picky. I like anyone’s shepherd pie. This one looks and sounds good, though, the way you made it.
Beth S. says
Here in Quebec, we make shepherds pie as follows – meat layer of ground beef, pork or veal (or a mixture), cooked with onions, garlic, Worcestershire sauce, salt and pepper, next layer is creamed corn (sometimes with a thin layer of green peas), and then topped with mashed potatoes. Butter or olive oil on top, sprinkled with paprika and baked until golden. In English it’s call it shepherd’s pie, but in French it’s called ‘pâté chinois’, meaning a Chinese terrine.