Shepherd’s Pie Recipe

Author Photo
By Mary Lou Shaw | Jun 29, 2016

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There’s no need to add all these ingredients. Use what you enjoy and have available, like dried beans, which are a good alternative to meat.
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“Growing Local Foods” by Mary Lou Shaw


For the topping:

  • About 2 pounds Gold Yukon potatoes, peeled and cut into approximately 1-inch chunks
  • 1/2 to 1 cup milk, a large tablespoon butter and salt to taste
  • 1/2 cup grated cheddar cheese

For the filling:

  • Canola oil and butter (mixture for sautéing vegetables)
  • One pound beef, chicken or lamb, cut into 1/2-inch to 1-inch cubes, or one cup dried beans, cooked
  • One onion, chopped
  • About three carrots cut into bite-sized pieces
  • 1/2 cup green beans cut into 1-inch lengths
  • 1/2 cup turnips cut to bite-sized pieces
  • 1/2 cup peas or corn from freezer
  • 2 to 3 cloves garlic (to taste)
  • 1 cup meat or vegetable broth
  • 1 teaspoon cumin or sage, thyme and fennel
  • Salt and pepper to taste


  • For the topping: Prepare potatoes and have them cooking while you compile the filling. To cook, place cut potatoes into cold, salted water and cook them for 15 to 20 minutes, partially covered, until a knife can be inserted easily.
  • Drain the potatoes and mash. Continue beating while adding sufficient warmed milk and butter until smooth. Add salt and grated cheese to taste.For the filling:
  • Melt the butter in hot oil and cook onions until translucent.
  • Cover the meat cubes with flour, then cook until brown on all sides. If already cooked, just add in bite-sized pieces.
  • Gradually add the vegetables to hot skillet beginning with carrots, including beans if used.
  • Add broth and simmer meat and vegetables for about ten minutes on medium heat.
  • Add seasoning. Don’t hesitate to add plenty of black pepper or even a mildly spiced pepper like poblano.
  • Next, place the meat and vegetable mix in a large, rectangular baking dish and cover with the mashed potatoes. Cook at 350 degrees for about 45 minutes. Always cook uncovered.

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Published on Jun 29, 2016