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Easy Shepherd’s Pie Recipe

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By Julia Rothman | Jul 2, 2012

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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.
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    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.

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