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Shepherd’s pie

(Serves 4-6)

Shepherd’s Pie is a hearty, comforting classic that’s perfect for chilly nights. This traditional dish is made with a savory meat filling, topped with creamy mashed potatoes, and baked to golden perfection. Let’s dive into this recipe!

You Will Need

3 large (1 1/2 to 2 pounds) potatoes, peeled and quartered
8 tablespoons (1 stick) butter, divided
1 medium onion, chopped (about 1 1/2 cups)
2 cloves garlic, minced
1½ cup frozen veggie mix (we used carrot and peas)
1 1/2 pounds ground round beef
1 packet Riega Chili Seasoning
½ cup beef broth
1 teaspoon Worcestershire sauce
Salt and pepper to season
Chives, chopped for garnish (optional) 

  1. Preheat the oven to 400 degrees. 
  2. Fill a medium sized pot with cold water. Add the peeled and quartered potatoes with a teaspoon of salt. Bring to a boil, reduce to a simmer and cook until tender for about 20 minutes.
  3. While potatoes are cooking, melt 4 tablespoons of butter in a large sauté pan on medium heat. Add the chopped onion and garlic. Sauté until fragrant, about 5-8 minutes. Add the ground beef and cook until no longer pink. Drain the excess fat. 
  4. To the beef, add the chili seasoning, Worcestershire sauce and beef broth. Mix until combined, and bring to a simmer. Reduce to low heat, cook uncovered for about 10 8-10 minutes until liquid is ½ reduced. Season with salt and pepper. 
  5. Remove pan from the heat, add frozen veggies and mix until combined. Set aside.
  6. Once the potatoes are finished cooking, drain the water from the pot and add 4 tablespoons of butter. Mash with a fork until combined. Season with salt.
  7. In a casserole dish (9×13 is recommended), spread the ground beef mixture at the bottom, then layer with mashed potatoes. 
  8. Bake in the oven for 30 minutes, or until potatoes are brown and bubbling. 
  9. Top with chopped chives and enjoy!