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
- 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
- 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.
Try it and let me know if you loved this ground beef Shepherds Pie recipe too?
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