Everyone in my family loves Shepherd’s Pie, which is surprising to me as a mom because it is full of a ton of vegetables! Win-win!
This recipe makes a lot of food, which is nice if you have teenagers that eat a lot. Feel free to cut this recipe in half, or freeze half before baking. Shepherd’s Pie makes a great freezer meal, just thaw overnight in the fridge before baking it.
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Shepherd’s Pie Ingredients
- 1 onion, diced
- 1 bell pepper, chopped
- Garlic – measure with your heart, I always use a lot
- 2 lbs ground beef
- 3 Tablespoons Worcestershire Sauce* (make sure it’s gluten-free if needed)
- Thyme*
- Rosemary*
- Salt and Pepper to taste*
- Kinder’s Garlic and Herb seasoning* (optional)
- 1 can of green beans
- 1 can of corn
- 12-ounce bag of frozen peas
- 8 ounces tomato sauce
- 1 cup beef broth
- 3 tablespoons corn starch
- Mashed Potatoes — find my recipe here, it’s the best I promise!
- Shredded Cheddar Cheese
*Once the beef and vegetable mixture is finished, taste it to see if you need to add more seasonings. I started with 2 teaspoons of thyme and rosemary but ended up adding a lot more.
Add more or different vegetables if you want such as carrots, celery, zucchini, etc.
Directions
- Heat a large skillet (I like cast iron) over medium-high heat. Add the garlic, onion, bell pepper, and ground beef. Stir until the meat is fully cooked. Optional, remove the grease when the beef is done cooking.
- Combine the cornstarch with the beef broth and stir together until there are no lumps, add to the skillet with the beef. Stir until the cornstarch thickens and there is a gravy consistency. Add all the seasonings, tomato sauce, green beans, corn, and peas. Fold to combine. At this point, carefully taste the beef mixture to see if you need to add more seasonings and/or Worcestershire Sauce.
- Make your mashed potatoes — find my recipe here, it’s the best I promise!
- If your beef mixture is not already in an oven-safe pan, then spoon it into one, such as a 9×13 cake pan, and make sure it is only half full or less. Use more than one pan if needed. Carefully spoon your mashed potatoes on top of the beef and spread out. Top with shredded cheddar cheese.
- Bake at 375 °F for 15-20 minutes until the cheese is melted and the Shepherd’s pie is bubbly.
Cheesy Shepherd's Pie
Ingredients
- 1 onion, diced
- 1 bell pepper, chopped
- Garlic – measure with your heart, I always use a lot
- 2 lbs ground beef
- 3 Tablespoons Worcestershire Sauce* (make sure it’s gluten-free if needed)
- Thyme*
- Rosemary*
- Salt and Pepper to taste*
- Kinder’s Garlic and Herb seasoning* (optional)
- 1 can of green beans
- 1 can of corn
- 12-ounce bag of frozen peas
- 8 ounces tomato sauce
- 1 cup beef broth
- 3 tablespoons corn starch
- Mashed Potatoes — find my recipe here, it’s the best I promise!
- Shredded Cheddar Cheese
Instructions
- Heat a large skillet (I like cast iron) over medium-high heat. Add the garlic, onion, bell pepper, and ground beef. Stir until the meat is fully cooked. Optional, remove the grease when the beef is done cooking.
- Combine the cornstarch with the beef broth and stir together until there are no lumps, add to the skillet with the beef. Stir until the cornstarch thickens and there is a gravy consistency. Add all the seasonings, tomato sauce, green beans, corn, and peas. Fold to combine. At this point, carefully taste the beef mixture to see if you need to add more seasonings and/or Worcestershire Sauce.
- Make your mashed potatoes — find my recipe here, it’s the best I promise!
- If your beef mixture is not already in an oven-safe pan, then spoon it into one, such as a 9×13 cake pan, and make sure it is only half full or less. Use more than one pan if needed. Carefully spoon your mashed potatoes on top of the beef and spread out. Top with shredded cheddar cheese.
- Bake at 375 °F for 15-20 minutes until the cheese is melted and the Shepherd’s pie is bubbly.
Notes
*Once the beef and vegetable mixture is finished, taste it to see if you need to add more seasonings. I started with 2 teaspoons of thyme and rosemary but ended up adding a lot more.
Add more or different vegetables if you want such as carrots, celery, zucchini, etc.
This recipe makes a lot of food, which is nice if you have teenagers that eat a lot. Feel free to cut this recipe in half, or freeze half before baking. Shepherd’s Pie makes a great freezer meal, just thaw overnight in the fridge before baking it.
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