Shepherd's Pie

Shepherd's Pie

Shepherd's Pie


For the potatoes 

For the filling:

  • 1 tablespoon oil
  • 1 onion, diced
  • 1 pound ground beef 
  • 1 can green beans, drained
  • 1 can of peas, drained
  • 1 can of corn, drained 
  • 6 ounces tomato paste
  • 1 cup shredded cheddar cheese 


For the potatoes:

  • Peel & dice potatoes.
  • Place in a pot of cold, salted water and place on the stovetop on high heat.
  • Bring potatoes to a boil, then reduce heat and simmer for about 10 minutes or until tender.
  • When potatoes are done, drain well, and mash with butter, milk, sour cream, salt & pepper until smooth.

For the Filling:

  • Heat oil in a sauté pan over medium heat. When oil becomes hot, add onion and sauté until onions become translucent.
  • Add ground beef and season with salt and pepper (to taste). Cook until browned. Drain excess grease.
  • Add green beans, peas and corn. Cook an additional two minutes.
  • Stir in tomato paste and reduce heat to a slight simmer for about 5 minutes.
  • Spread filling  evenly in the bottom of a 9x13 casserole dish.
  • Top with mashed potatoes and smooth evenly over beef mixture.
  • Bake at 350-degrees for about 20 minutes.
  • Top with cheese and bake another 5 minutes.