Ground Beef Shepherds Pie — one of our family favorite feel-good meals!
We just got home early Monday from a really cool family vacation (it's now crystal clear why they call those flights a “red eye”), and that day also was Kent's birthday so I knew I wanted to make him one of his favorites for dinner. This ground beef Shepherds Pie recipe is definitely one of them. Later when we were eating and he was telling me how good it tasted, he said, “Thanks so much for making this, I'm sure cooking a big meal all afternoon was the last thing you probably wanted to do the day you got home from vacation.”
But after eating out a lot (not every meal thankfully, but still), I was excited to get a good home-cooked, nutrient-dense, feel-good meal into everyone, so I threw together one pan for the oven and another pan for the freezer. I also made him this easy strawberry shortcake recipe for his birthday dessert. Just like my Mom, that's how I love on people when it's their birthday: from the kitchen. 🙂
A hit with everyone!
It always amazes me when the kids eat this ground beef shepherds pie so well, sometimes they're fussy about veggies, but they eat them in this without complaint – probably because it's such a “feel good” meal with meat and potatoes and a great aroma as it cooks, not to mention a delicious gravy. The dreamy cheesy on top helps, too!
Ground Beef Shepherds Pie Recipe
Ingredients
- 1 1/2 -2 pounds ground beef here's where to find grass fed, organic meat if you don't have a local source
- medium onion chopped
- 1 1/2 cups homemade beef stock divided (or get some here if you don't want to make it or you don't have any on-hand)
- 3-4 bay leaves find organic herbs and spices here
- 1/2 teaspoon pepper or more to your taste preference
- 1/2 teaspoon dried thyme , thyme powder, or fresh or dried rosemary
- About 8-10 large potatoes, or more if they're medium sized, peeled and cubed
- 1/2 cup milk or cream--more as needed (read more here about the best milk choices — hint: NEVER buy ultra-pasteurized or low-fat!)
- 4 Tablespoons butter-- pastured butter is best (or use more if you like a lot like we do!)
- 8 ounces cream cheese, if desired
- 1 Tablespoon minced chives--or fresh minced garlic
- 1 teaspoon sea salt, divided, or more to your taste
- About 2 cups frozen or fresh mixed veggies: carrots, peas, green beans, corn, whichever you have
- 4 Tablespoons all-purpose flour-- unbleached white or einkorn flour GRAIN-FREE OPTION: use Arrowroot Flour!
- 1-2 cups shredded cheese, I like cheddar for this recipe
Instructions
- In a large skillet (we use cast iron or my favorite large pan), cook ground beef with onion, drain a little if needed. Once cooked, stir in 1 cup broth, bay leaves, pepper, and thyme. Bring to a boil, reduce heat, cover and simmer for 30 min.
- Meanwhile, boil potatoes 'til soft, drain, mash with milk or cream, butter, chives/garlic, cream cheese, and salt. Keep warm.
- Add veggies and remaining salt to beef mixture. Cover and simmer for 10 minutes.
- In small bowl whisk flour and remaining broth 'til smooth, gradually stir into beef mixture.
- Bring to boil, cook and stir for 1-2 minutes or 'til thick. Remove from heat, discard bay leaves.
- Transfer beef mixture to buttered 9×13 baking dish. Top with mashed potatoes, then sprinkle cheese over the top.
- Bake uncovered at 375* for 10-20 minutes or until heated through & cheese is melted. Note: I usually make it ahead then bake it 30-40 minutes to get it hot through the middle again.
Notes
Try it and let me know if you loved this ground beef Shepherds Pie recipe too?
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Kathy Morales says
I make this but with califlower mash instead SOO SOO GOOD and the kids (2 and 4) didnt know they were not ‘real’ mashed potatoes lol
Commenter via Facebook says
Haha! I just made shepherd’s pie last night. 🙂
Amy Durham says
Tell me more about freezing this. Do you freeze with the mashed potatoes on top? If so, do they get runny when you bake it later? What are the directions for baking after being frozen? (thaw first or bake frozen? what temp, length of cooking time? covered with foil? etc.)
Thanks!
KitchenKop says
Yes, freeze with it all done, and no, mine didn’t get runny, but my potatoes end up fairly thick made according to the above recipe.
Thaw first, then bake the same amount of time or until hot all the way through.
Kelly
Helen says
Strictly speaking this is called Cottage Pie. Shepherd’s Pie is made with lamb (Shepherds herd sheep). However, both are delicious and nutritious!
KitchenKop says
I never knew that, thanks!
Elizabeth says
Shepherds Pie is a favorite of my family as well. I don’t simmer mine with broth, but I like that idea. Maybe I’ll try it next time. Yours looks great. Thanks!
Commenter via Facebook says
It’s stew with mashed potatoes. Love the vegetarian recipe.
Commenter via Facebook says
What a great idea for supper!
Roxy says
I made this last night and my husband (whose also a chef) said it was the best shepherds pie he thinks he’s ever had. Very good recipe! Thank you!