Super Shepherd’s Pie Recipe


  •  lb lean ground beef
  • 6-7 medium potatoes about 6-7 cups raw, chopped
  • 3 carrots chopped about 2 1/2 cups raw, chopped
  • 1 onion chopped about 1 cup
  • 1 clove minced garlic
  • 1 cup frozen corn
  • 1 cup frozen green beans optional
  • 1 cup frozen peas
  • 1 tbsp tomato paste
  • 1 tsp thyme
  • 6 tbsp butter
  • ½ cup milk
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 package beef gravy mix prepared as per instructions
  • 1 cup cheddar cheese shredded optional


  • Peel and cut potatoes; cook in salted water until tender, about 20 minutes, drain.
  • Add butter, milk and mash; set aside.
  • In large sauté pan add ground beef, salt, pepper and cook until browned. Transfer to casserole dish.
  • Drain off all but about 1 tbsp. fat from sauté pan, add onions, carrots and garlic and cook until tender.
  • Stir in beans, corn and peas. Cook for about 4-5 minutes (I usually add the beans and cook for a few minutes before adding peas and corn as they take a bit longer to cook.
  • In the meantime prepare gravy mix as per package instructions.
  • When gravy has thickened, stir in tomato paste and thyme.
  • Add gravy mix into vegetable mix, then stir in ground beef and pour into 2 quart casserole dish.
  • Top with mashed potato mix, cover and bake 350 degrees for 30 minutes.
  • (optional) Add shredded cheddar cheese and bake uncovered for an additional 10 minutes or until cheese is melted.


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