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Shepherd’s Pie

This Shepherd's Pie is sure to be a crowd pleaser!
Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 3 large white potatoes
  • garlic salt
  • 1/2 tbsp ghee/clarified butter preferred or regular butter
  • 1 lb ground beef
  • 1/3 cup onion chopped
  • 2 garlic cloves minced
  • 3 Tablespoons flour
  • 1 Tablespoon tomato paste
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon soy sauce
  • 1 can 14.5oz chicken broth
  • 1 cup frozen peas & carrot blend
  • 1 small can corn 8.75 oz
  • garlic salt
  • salt & pepper

Instructions

  • Pre-heat oven to 400 degrees.
  • Brown ground beef, onions and garlic in a large skillet on med-high heat.
  • When meat is completely cooked, stir in flour and cook for 1-2 minutes.
  • For mashed potatoes: 
While ground beef is browning…peel, cube and boil potatoes until soft (use salt to help bring to a boil and add a slight flavor). Drain water then add ghee or butter and a small milk as needed to make mashed potatoes with a hand mixer.
  • Once grown beef is browned, stir in tomato paste, worcestershire sauce, soy sauce and chicken broth.
  • Simmer for 5-6 minutes, or until sauce is thick.
  • Turn the heat off and stir in frozen vegetables and salt and pepper, to taste.
  • Pour beef mixture into a large, oven-proof casserole dish. Top with mashed potatoes and smooth with a spatula. Sprinkle garlic salt on top of mashed potatoes.
  • Place casserole dish on a large sheet pan (in case the sauce overflows) and bake for 20-30 minutes, or until top is golden brown. Ladle and serve!

Notes

* Note: I removed the green beens from the frozen vegetables. Not necessary but my husband is not a fan of green beans in his shepherd’s pie.
21 Day Fix Containers: 1 Yellow, 1 Red, 1/2 Green, 1 Tbsp