No Fuss Shepherd’s Pie

This is for a double batch. If you only want to make one 9 * 13 cut the ingredients in half.


3 lbs ground beef
1 onion, chopped
3 cloves garlic chopped
Salt and Pepper
2 packages of steam fresh frozen mixed veggies or 1 pkg mixed veggies (carrots, green beans, peas, or whatever you like)
5 – 6 shakes of Worcestershire sauce
1/4 - 1/3 cup ketchup

Brown ground beef in dutch oven or large pot; Drain. Place ground beef back into the pot and add the onion and garlic and cook until soft. Add the frozen mixed veggies. Add Worcestershire sauce, ketchup, and mix well. Place half of meat mixture in the bottom of a 9 X 13 casserolle dish. Drop mashed potatoes on top of meat mixture in dollops and then spread out evenly. Sprinkle the top of potatoes with cheddar cheese. Bake @ 350 for 30 minutes.


5 lbs russet or red potatoes
1/2 stick butter
sour cream
1/4 - 1/2 cup milk
salt and pepper
clove garlic, grated (optional)

Peel Potatoes, chop in half and then into cubes. In a large pot bring water to a rapid boil. Add the potatoes and cook 20 -30 minutes or until fork tender. Drain Potatoes and place back into pot. Add 1/2 stick of butter, about 1/4 cup milk, a few pinches of salt and pepper, a few large dollops of sour cream and mix using a hand held mixer until smooth and fluffy. Taste potatoes and add salt or milk as needed.

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