Real Recipes From Real Home Cooks ®

shepherd's pie

(2 ratings)
Recipe by
Jo Zimny
Ithaca, NY

I love this pie, it's so tasty. I did use some different ingredients as I had left overs and this is where they ended up. My topping is mashed potatoes. I also made a pie crust for my pie which isn't necessary but it holds the ingredients much better when you serve it.

(2 ratings)
yield 6 serving(s)
prep time 25 Min
cook time 45 Min

Ingredients For shepherd's pie

  • 1 lb
    lean ground lam or beef
  • 1 md
    onion, chopped
  • 1
    stock celery, chopped
  • 1-14.5 oz can
  • 3 Tbsp
    tomato paste
  • 1 tsp
    dried thyme
  • 1/4 tsp
    black pepper
  • 1/4 c
    chopped parsley
  • 2-14.5 oz can
    potatoes, sliced and drained
  • 1/4 c
    fat free milk
  • 1/4 tsp
    freshly ground black pepper
  • 1/4` tsp
  • 1/4 tsp
    green onion, chopped
  • 2 Tbsp
    cheddar cheese

How To Make shepherd's pie

  • 1
    Cook and stir the meat, onion, and celery in a skillet over medium-high heat or until the meat is lightly browned and the onion translucent. Add the carrots, tomato paste, thyme and black pepper.
  • 2
    Simmer 5-10 minutes to blend. Mix in the parsley.
  • 3
    Transfer to a 9 1/2 inch pie dish. I put mine in a 9" square casserole dish.
  • 4
    FOR THE TOPPING: Combine the potatoes with the milk, black pepper and nutmeg. Mash in a food processor using the pulse motion.
  • 5
    Spread the potato mixture over the meat mixture and sprinkle with the cheese.
  • 6
    Bake at 350'F for about 30 minutes or until the potatoes are lightly browned.
  • 7
    Let sit for 5 minutes before serving.
  • 8

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