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Beef Shepherd's Pie

Typically, Shepherd's Pie uses ground lamb meat (hence the name), but this recipe uses beef, which is much easier to find at the grocery store.
5 from 1 vote
Print Recipe
Course Main Course

Ingredients
  

  • 4 cups mashed potatoes
  • 1 Tbsp butter
  • 1 Tbsp finely chopped scallions (green onions)
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup shredded cheddar cheese (separate)
  • salt and pepper, to taste
  • 1 bag frozen peas and carrots (10-12 oz)
  • 1 Tbsp vegetable oil
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 1/2 tsp seasoning salt
  • 1/2 tsp dried parsley
  • 2 Tbsp Worcestershire sauce
  • 3 Tbsp flour
  • 1/4 cup ketchup
  • 1 cup beef broth
  • paprika (for garnish)

Instructions
 

  • Preheat oven to 375 degrees. Mix butter, finely chopped scallion and 1/4 cup shredded Cheddar cheese into the mashed potatoes. Season with salt and pepper to taste; set aside.
  • Heat oil in a large frying pan. Add onion and cook until dear. Add grcmnd beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of frozen peas and carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Sprinkle paprika over top.
  • Bake in the preheated oven for 20 minutes, or until golden brown. Serve immediately. Makes 8 servings. Enjoy!