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Easy Shepherd’s Pie Recipe

Author Photo
By Julia Rothman

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Dissecting everything from tractors and pigs to fences, hay bales, crop rotation patterns, and farm tools, Julia Rothman’s “Farm Anatomy” gives a richly entertaining tour of the quirky details of country life. From the shapes of squash varieties to the parts of a goat; from how a barn is constructed to what makes up a beehive, every corner of the barnyard is uncovered and celebrated.
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No one can resist a slice of this hearty Shepherd’s Pie.
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Roast beef, vegetables and potatoes make this a quick and filling meal.

If you’re looking for a fast and filling meal, try this Easy Shepherd’s Pie Recipe. Minced roast beef, carrots, peas and mashed potatoes make for a hearty dinner. This recipe is excerpted from Farm Anatomy (Storey Publishing, 2011) by Julia Rothman.

Easy Shepherd’s Pie Recipe

2 cups minced roast beef
1 cup diced cooked carrots
1 cup green peas
1/2 cup diced cooked onions
2 cups mashed potatoes
1 cup cheddar cheese, grated

1. Preheat broiler.

2. Combine the roast beef, carrots, peas, and onions.

3. Spread the beef mixture over the bottom of a 9 x 12″ glass or ceramic dish. Then spread a thick layer of mashed potatoes on top and, with a fork, draw lines down the pan.

4. Sprinkle the cheddar on top and broil for about 10 minutes, or until the mashed potatoes are browned. Serve Shepherd’s Pie immediately.

Yield: 6 servings

More farm life

Find more great content from Farm Anatomy in the following articles.

• Oatmeal Crisps Recipe
Maple Fudge Recipe
Making Candles


Excerpted from Farm Anatomy(c) by Julia Rothman, used with permission from Storey Publishing.

Published on Jul 2, 2012