Beef Shepherd's Pie

Megan Stewart


Shepherd's Pie was a favorite pub food of mine in Scotland...The hubby would never eat ground turkey, so this is what I came up with for dinner tonight (yes Easter Sunday 2020, the ham is for tomorrow). Hope you enjoy!


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  • 3 lb
    potatoes, peeled, cut into 1/8" pieces (i used red, but russet is good too)
  • 2 tsp
  • 2 c
    chopped onion (i used 1 purple and 1 vidllia)
  • 2 c
    finely chopped carrots
  • 1
    green pepper, finely chopped
  • 2
    spoons fresh garlic (from fridge, just a regular silver teaspoon)
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 4 Tbsp
  • 1 lb
  • 4
  • 6 Tbsp
    tomato paste
  • 1/2 c

How to Make Beef Shepherd's Pie


  1. Cook potatoes till tender. Keep warm. Saute onion, green pepper and carrot in oil 8 min, add garlic after 4. Stir in basil, oregano, salt and pepper. You can add water if necessary to prevent sticking.
  2. Brown hamburger, drain off fat. Blend in flour, add tomato and broth to vegetables. Stir well, then add hamburger, and cook till mixture thickens. Spread into an ungreased 11x7 or 9x13 pan. Mash potatoes, add remaining salt, skim milk, and eggs. Spoon over meat filling, make potato reach sides of pan.

Printable Recipe Card

About Beef Shepherd's Pie

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Scottish

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