Shepherd’s Pie with Ground Beef

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Shepherd’s Pie is the ultimate comfort food and so easy to throw together.

Ingredients

• 2 tbsp Bacon grease or Lard or Butter
• 1 cup Onion, diced
• 1 Garlic clove, minced
• 1 lb Ground Beef
• ⅓ c Beef Liver (optional)
• 1 tsp Salt
• ½ tsp Oregano
• ½ tsp Parsley
• ⅛ tsp Black Pepper
• 1 tbsp Flour
• ½ tbsp Worcestershire sauce
• 2 tbsp Tomato Paste
• 1 c Corn, canned or frozen
• 1 c Peas, canned or frozen
• 1½ cups Shredded cheddar cheese
• 2 cups Mashed Potatoes

Instructions

• Preheat oven to 350°F.
• Over medium heat, melt lard or butter and cook onion until soft, about 3-5 minutes. 2 tbsp Bacon grease or Lard or Butter, 1 cup Onion, diced
• Stir in minced garlic. Add beef and liver (if using), breaking it up while it cooks.1 Garlic clove, minced, 1 lb Ground Beef, ⅓ c Beef Liver (optional)
• Mix in spices while meat is browning. 1 tsp Salt, ½ tsp Oregano, ½ tsp Parsley, ⅛ tsp Black Pepper
• Once meat has browned, stir in flour until well incorporated. Then add Worcestershire sauce and tomato paste. Remove from heat.1 tbsp Flour, 2 tbsp Tomato Paste, ½ tbsp Worcestershire sauce
• In a 9×13″ baking dish, layer ingredients in beginning with the meat on the bottom.
• Next, add the corn and peas (drain if using canned, thaw if frozen), followed by the shredded cheese, and finally the mashed potatoes.1 c Corn, canned or frozen, 1 c Peas, canned or frozen
• Carefully place in preheated oven. Bake for 25-30 minutes. Serve warm.

Additional Information and Instructions

Unfortunately, the school cafeteria version of Shepherd’s Pie left a bad taste in my mouth (literally) for this dish. It wasn’t until a few years ago that I actually gave it another try… and loved it! Shepherd’s Pie with ground beef is the perfect comfort food. It’s also ridiculously easy to throw together and the perfect way to use up last night’s mashed potatoes that you made way too much of.

Did you know that Shepherd’s Pie is traditionally served with ground lamb, not ground beef? Technically the ground beef version is called “Cottage Pie.” But I won’t tell if you won’t.

Leftover Mashed Potatoes

To start, you’ll need mashed potatoes. I will often make Shepherd’s Pie if I’ve made too many mashed potatoes the night before. I love repurposing leftovers. If you don’t have the leftover potatoes though, follow my step-by-step guide to make a batch for this meal. Just remember to use plenty of butter and salt when you’re whipping these up – they will become the topping of this one-pot delight.

If I’m making the potatoes fresh, I just peel, chop, and get them boiling before I start preparing the meat.

Then – Preheat your oven to 350 degrees Fahrenheit.

Butter or Lard?

I use butter and lard interchangeably with few exceptions. Pick your favorite and get it melting in a pan (I use cast iron) over medium heat, then add the diced onion. All measurements are listed in the recipe above.

Cook the onion for a few minutes until it’s soft and translucent, then toss in the garlic. Give it a good stir and cook another minute before adding the ground beef. If you’re also using liver, you can add that now too. (This is a great place to “hide” organ meats like liver. Your family will never know and neither will you!)

Break the meat up as it starts to brown and also add in the seasonings – salt, oregano, parsley, and pepper. Once everything is browned, then add the flour. The flour soaks up any grease that’s in the pan. Don’t drain off the grease! It’s good fat. Just add a touch of flour to absorb it and mix it thoroughly.

Finally, to the meat mixture add the Worcestershire sauce and tomato paste. Give it one last good stir to incorporate everything and then remove it from the heat. 

Layer It Up

You’re done using your brain (congratulations). Now, just assemble the pie and bake. 

A tip is to line your 9×13″ baking dish with parchment paper. This prevents anything from sticking and makes for a much faster clean up.

To the baking dish, add the meat and onion mixture, followed by the corn and peas. For canned corn and/or peas, drain them first. If you’re using frozen corn or peas, it’s best to let them thaw but not completely necessary.

Top those off with shredded cheddar cheese and finally, spread the mashed potatoes over the top of the cheese layer.

Carefully place in the preheated oven and bake for 25-30 minutes. Slice it up and serve warm!

See additional step-by-step photos in the original recipe.

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