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Shephard's Pie

Makes 6 servings.


  • 1 12 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
  • 8 Tablespoons (1 stick) butter
  • 1 medium onion, chopped (about 1 12 cups)
  • 1-2 cups vegetables—diced carrots, corn, peas
  • 1 12 lbs ground round beef
  • 12 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings of choice


  1. Cook the potatoes
    • Place the peeled and quartered potatoes in medium sized pot.
    • Cover with at least an inch of cold water.
    • Add a teaspoon of salt.
    • Bring to a boil, reduce to a simmer, and cook until tender (~20 minutes).
  2. Cook the vegetables
    • Melt 4 tablespoons of the butter in a large sauté pan on medium heat.
    • Add the chopped onions and cook until tender (6-10 minutes).
  3. Cook the beef
    • Add the ground beef to the pan with the onions and vegetables.
    • Season with salt and pepper.
    • Cook until no longer pink.
  4. Add the Worcestershire sauce and beef broth.
    • Bring the broth to a simmer and reduce heat to low.
    • Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
  5. Mash the potatoes
    • Drain the water from the potatoes and add in the remaining 4 Tbsp of butter.
    • Mash with a fork or potato masher, and season with salt and pepper to taste.
  6. Layer the ingredients
    • Preheat oven to 400°F.
    • Spread the beef, onions, and vegetables in an even layer in a large baking dish (8x13 casserole).
    • Spread the mashed potatoes over the top of the ground beef.
    • Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned.
  7. Place in a 400°F oven and cook until browned and bubbling (~30 minutes).