Shepherd’s Pie

Shepherd’s Pie is one of my favorite winter foods! The origins of this dish are just as mysterious as the ingredients found in the thousands of recipes available on the internet! Also called Cottage pie if your using beef and Shepherd’s Pie if your using lamb. We use ground beef because here in Nebraska lamb is not readily available.

My love of this comfort food started while in the military. Cheap and fairly easy to make, I recall having it at least once a week. It took several tries to find the correct gustatory response but here is what I came up with! Hope you enjoy. Oh and the mashed potato topping… I just wing it until I like the taste and texture;)


Note- all measurements are approximate on the low side.

Meat filling:

• 2 ish tbsp olive oil/ avocado oil

• 1 cup chopped yellow onion

• 1 lb. ground beef/ Lamb

• 2 tsp dried parsley

• 1 tsp dried rosemary

• 1 tsp dried thyme

• 1/2 tsp Jane’s Krazy Org. Salt Mixed-up Salt

• 1/2 tsp garlic salt

• 1/2 Chicago steak seasoning

• 1/2 tsp ground pepper

• 1 tbsp Worcestershire sauce

• 2 garlic cloves-minced

• 2 tbsp unbleached all purpose flour

• 2 tbsp tomato paste (to taste if doubling)

• 1 cup beef broth (if doubled still only use 1 cup)

• 1 small can peas & carrots (use 15oz if doubling)

• 1 small can sweet corn (use 15oz if doubling)

Potato Topping:

• About 6-8 small/medium russet potatoes

• Butter

• half & half /milk

• garlic salt to taste

• a few shakes parmesan cheese (this helps hold the potatoes together)

• pepper (if you/your kiddos like it)

Now for how I put it together…