Sheppard's Pie

Rachel Ratliff


I made this for my best friend when she was on maternity leave and she's asked me to make it again about once a month since the baby was born (9 mo ago)

Usually this is made with ground lamb, but I find beef works just wonderfully


★★★★★ 1 vote

30 Min
20 Min


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1 lb
ground beef
med onion- diced
4 large
baking potatoes, peeled, chunked, (or leftover mashed potatoes)
1 c
frozen veggies (corn, carrots, peas, green beans etc, whatever you have/like)
1 pkg
brown gravy mix
2-3 dash(es)
worcestershire sauce
1 stick
butter, divided
salt and pepper
chives or other favorite mashed potato mix ins

How to Make Sheppard's Pie


  • 1In large skillet, brown the meat with the diced onions.
  • 2Cook the potatoes til fork tender, drain and mash. Add butter, salt, pepper, milk and any other mashed potato mix ins (i used chives in the pic) to taste. Set aside
  • 3Preheat broiler on low
  • 4Make gravy mix as directed on package, add frozen veggies and worcestshire, heat veggies in gravy til thawed
  • 5Drain fat off the meat/onion mixture, mix in the gravy and veggies
  • 6Pour meat/veg/gravy mix into greased cassarole dish (i use 2 small ones for portion control)
  • 7Gently top the meat with the mashed potatoes, speading to the edges
  • 8Place small pads of butter on top of mashed potatoes
  • 9Broil til bubbly around the edge and lightly browned on top
  • 10Cool for about 5 min, enjoy!

Printable Recipe Card

About Sheppard's Pie

Course/Dish: Beef, Savory Pies

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