Shepards Pie

Shepards Pie

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Renee Mamma B.


When it is cold outside & everyone is snuggled like bugs in the rug I make my delicious Shepards Pie. It comforts soul and your taste buds. I have one secret ingredient that makes this dish the digity bomb!!


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1 Hr 30 Min
1 Hr


  • 2 lb
    lean ground beef (93% fat free)
  • 2 can(s)
    leisure sweet peas
  • 2 can(s)
    diced tomatoes (drained)
  • 2-5 lb
    potatoes cooked & mashed (i usually peel & bake in 9x13 covered with foil in water)
  • 2 can(s)
    carrots or you can peel, slice & bake in 9x13 with water & a dash of salt
  • 1 medium
    sweet onion
  • 1-2 dash(es)
    lea & perrins worcestershire sauce
  • 1-2 dash(es)
    apple cider vinegar
  • 1 pkg
    cheddar cheese (or buy block & grate) 4 cups
  • 2 Tbsp
    lightly salted sweet cream (butter - real butter)

How to Make Shepards Pie


  1. In large skillet brown beef with onions. Drain cans of diced tomatoes & add to meat. Add dash of LP Wrcestershire & dash or 2 of apple cider vinegar.
  2. In bottom of 9X13 glass dish - put meat, onion & tomato mix.
  3. Add peas, then carrots. Add potatoes after you have drained and mashed. I do all by hand especially after baking them in oven for 2 hrs on med heat in water or chicken stock. Add 2 Table spoons of lightly salted sweet cream (butter) for flavor.
  4. Pile potatoes high. Top with cheddar chesse then bake for 1 hour @ 300 degrees. This is to molt all flavors together. I usually put foil on top & take off last 15 mins of baking. Let cool for 10 mins & sreve. So good you will come back for 2nds......guaranteed!!

Printable Recipe Card

About Shepards Pie

Course/Dish: Beef
Main Ingredient: Potatoes
Regional Style: American

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