Sheppard's Pie

Sheppard’s Pie

Rating: 4.5 out of 5.
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Not your traditional Sheppard’s Pie…

Traditionally, sheppard’s pie is made with lamb but to be honest, I only found that out a few years ago! My mom has always made her sheppard’s pie with ground beef, so that’s what I’m used to. This dish is so easy to throw together and you basically have a full meal in one go. Delicious beef in a savory gravy with peas, corn and carrots topped with a creamy mashed potato makes for a scrumptious sheppard’s pie.

Sheppard's Pie

How to make it

This dish is the perfect Sunday meal. Serve alone or with a side salad and you’ll be sure to please all!

Start off by boiling your peeled russet potatoes, or your potato of choice, in salted water until tender. Mash your potatoes until you reach your desired consistency. Next, prep your meat mixture by sauteing the onion and garlic and then adding the meat to brown. Once your meat is cooked, drain any excess grease and add your peas, carrots and corn. Now, you can assemble your pie! Add in the meat mixture and your choice of gravy. Stir in the gravy until well combined and then top with your mashed potatoes. For aesthetic purposes, take a fork and score the top of your pie in whatever pattern you choose! Bake the pie to bring it all together but be sure you let it rest for at least 10 minutes before serving.

Variations:

Instead of beef, you can use ground lamb for a much more traditional sheppard’s pie.

Feel free to use whatever gravy you have on hand or your favourite brand. This time I used a packet of poutine gravy and it was amazing!

Sheppard's Pie

Sheppard’s Pie

Not your traditional pie, but this beef sheppard's pie is a meal all in one!
Prep Time 10 mins
Cook Time 1 hr
Course Main Course

Equipment

  • Medium pot
  • Large pan
  • 12 x 16 pan

Ingredients
  

  • 1.5 lb lean ground beef
  • 1 medium yellow onion diced
  • 2 cloves garlic diced
  • 5 medium russet potatoes peeled
  • 42 g gravy packet cook as per instructions
  • 398 ml can of peas and carrots drained
  • 398 ml can of corn drained
  • splash milk
  • 2 tbsp butter
  • salt & pepper to taste

Instructions
 

  • Peel and quarter the russet potatoes and place in salted water in a medium pot and cook over high heat. Once water starts boiling, turn down to medium-high heat and cook for about 15 minutes or until potatoes are tender.
  • In the meantime, sauté the onions for 1 minute. Add the garlic, salt and pepper, and sauté for an additional minute. Next, add the ground lean beef and cook until browned for about 8 minutes. Once cooked, drain any excess grease. Add the peas, carrots and corn.
  • Returning to the potatoes, drain and mash them in the pot. Add salt and pepper, butter and a splash of milk and mash until your reach a smooth, creamy mashed potato consistency.
  • Preheat the oven to 375°F. To assemble your pie, add the beef mixture and gravy to a 12 x 16 pan and mix until well combined. Top the mixture with mashed potato and spread evenly over the top. Using a fork, score the top of the potatoes. Bake for 10 minutes. Next, switch to a high broil and broil for approximately 8 minutes or until potatoes start to brown lightly on the top.
  • Let the pie rest for at least 10 minutes and you're ready to serve!
Keyword beef pie, pie, Sheppard’s Pie

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