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


  • 1 lb
    ground beef
  • 1
    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


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

Printable Recipe Card

About Sheppard's Pie

Course/Dish: Beef, Savory Pies

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