“Came up with this recipe because of a request from my brother. He had asked me to make him a Shepherd's Pie without having to go visit the frozen food section of the grocery store. This turned out well and he seemed to enjoy it, which I think makes it worthy to share.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown ground beef in a non stick skillet, once browned drain fat and set aside.
  2. In now empty skillet, sautee Onions and minced Garlic in Olive Oil until slightly translucent. Re-add Beef and sautee for another 2 minutes.
  3. Add Tomato paste, Corn, Peas, Wine, Beef Stock and water and simmer until liquid is reduced to a thick sauce. Add garlic powder and Worcestershire sauce, simmer for another minute, stir, and set aside.
  4. Boil potatoes until soft. Once soft, mash with either a masher or a potato ricer. and return to pot on low heat. Add Butter, Cheddar cheese and Cream. Stir potatoes until all ingredients are melted and mixed well with potatoes. remove from heat.
  5. Preheat oven to 375 Degrees F.
  6. In a casserole dish, add filling and cover bottom of dish. Add Potato topping and spread evenly
  7. Sprinkle the parmesan on top of the Potatoes, Place in oven once preheated and bake for 45 minutes or until topping is golden brown.

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