Producerusset potato1 pound, peeled
peas1 cup, frozen or fresh
whole milk1/4 cup
shredded cheddar cheese3/4 cup
Dry Goodsextra-virgin olive oil2 tablespoons
beef broth1 cup
Worcestershire sauce2 tablespoon
Proteinground beef1 pound
Spicespowdered mustard2 teaspoon
ground garlic2 teaspoon
table salt1/2 teaspoon
AKA Shepherd’s Pie, this is one of my Irish-born husband’s most favorite comfort foods, so we eat it pretty regularly.
It’s incredibly versatile- the original recipe was made with the leftovers from Sunday dinners, and typically used shredded beef or mutton and was thickened with gravy and leftover veggies- so feel free to play around with ingredients here!
I’ll also sometimes use mashed sweet potatoes and ground turkey for a low-calorie meal that isn’t quite so heavy on the stomach.
- Fill a medium-sized pot halfway with water and bring to a boil.
- Roughly chop the potatoes to about 3” wide pieces and add to the pot of boiling water.
- Cook potatoes until they break apart easily with a fork, about 12-15 minutes.
- While the potatoes are cooking, prep the filling: heat the oil in a large saucepan over medium heat until shimmering.
- Add the onions, carrots and celery and cook, stirring occasionally, until the onions and carrots have softened considerably, about 8-10 minutes.
- Add the peas and ground beef to the saucepan and cook, stirring occasionally to crumble, until the beef has browned, about 10 minutes.
- Preheat the oven to 350*F.
- Add the Worcestershire sauce, beef broth, powdered mustard, garlic and salt to the meat mixture. Taste and season again with more salt and pepper as necessary.
- When the potatoes have cooked, drain the water and return the potatoes to the pot.
- Add the butter and milk to the potatoes and mash until smooth, adding more milk or butter to your tastes. Stir in the cheddar cheese.
- Spoon the beef mixture into a 1 ½ QT baking dish, then evenly spread the potatoes on top.
- Place in the oven and bake, 20 minutes or until the top of the mashed potatoes have browned. Remove and serve hot.
Prep it for later:
1. Boil the potatoes, following instructions in Steps 1-3, and 9-10
2.Make the meat mixture, following instructions in Steps 4-12
3.You can top the meat mixture with the potatoes and hold until cooking day when you reheat- or you can store separately in the freezer. The shepherd’s pie mixture and mashed potatoes will store in the fridge for up to 4 days, and in the freezer for up to 3 months.
1 container of mashed potatoes
1 container of meat mixture (combine these before storing, or store separately and combine before you reheat- it’s up to you!)
Prepare from prepped:
1.Preheat oven to 350*F.
2. Spread the meat mixture in a 1 ½ QT baking dish and top with the mashed potatoes.
3. Place pan in the oven and bake 20 minutes or until the mashed potatoes have started to brown. Remove and serve hot.