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My Husband's Shepherd's Pie

(8 Votes)
SERVES
8
COOK TIME
1 Hr 10 Min

We once had a viewer say to us, "My Husband's Shepherd's Pie is so good, there's never any leftovers!" Well, that inspired us to create a version of this classic, comfort dish that your whole family will gobble up too. Full of hearty potatoes, beef, and veggies, this dish will have you saying the same thing!

What You'll Need:
  • 5 Idaho potatoes, cut into chunks
  • 2 pounds ground beef
  • 1 cup butter, divided
  • 2 cups chopped onions
  • 2 cups shredded carrots
  • 1/2 cup beef broth
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons seasoned salt
  • 1 (15-ounce) can mixed vegetables, drained
  • 1/2 cup milk
What To Do:
  1. In a large pot of boiling salted water, boil potatoes about 15 minutes, or until fork-tender; drain. Mash potatoes and set aside.
  2. Meanwhile, in a large skillet over medium-high heat, brown beef until no pink remains; drain off excess fat. Remove beef to a bowl and set aside. In the same skillet, over medium heat, melt 1/2 cup butter; saute onions and carrots until tender. Add beef to skillet, then add broth, Worcestershire sauce, and seasoned salt. Slowly stir in mixed vegetables until ingredients are thoroughly combined. Simmer about 5 minutes.
  3. Mix remaining butter and the milk with the mashed potatoes.
  4. Preheat oven to 375 degrees F. Coat a large casserole dish with cooking spray. Pour contents of skillet into prepared casserole dish. Spread mashed potatoes evenly over top.
  5. Bake 35 to 40 minutes, or until potatoes have begun to brown slightly. Remove from oven and let set 5 minutes before serving.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Really really really good sounding, I'm going to make this for my husband tonight.

Can you suggest recipe adaptations that would make this recipe lower fat and sodium. I would particularly like to try this particular recipe because it comes closest to what I remember as a college student.I have a heart condition. Thank you,any suggestions that would still leave the recipe tasting good appreciated.

Hi there! Here are some suggestions to lower the fat and sodium content in this recipe: Use extra lean ground beef, margarine instead of butter (use half the amount called for in the recipe), low-fat or reduced sodium beef broth, omit seasoned salt, 9-ounce package of frozen veggies (thawed) instead of canned veggies, and low-fat milk instead of full fat milk. You can also cut the entire recipe in half, to make a smaller amount, since this recipe serves 8. Enjoy!

To KBE 0529705...... This is called, My Husband's Shepard's Pie. Apparently it's not a traditional recipe. Maybe you should post your Shepard's Pie for all to see. Then we can pick your version apart.

For goodness sake, when are budding cheffets going to get thing right. A shepherds pie is traditionaly made from mutton or lamb, and a cottage pie is made from beef. Lets set the record straight onc and for all

There was one thing I did change I used frozen veggies instead of canned. canned veggies are horrible I have always used fresh or frozen never canned. My husband love it .

Clarify terminology: A cottage pie is made with beef, shepherd's pie is made with lamb. I recently made a similar recipe with ground pork; I call it swineherd's pie. Get the idea

Sweet! I'm always on the lookout for a new version of Shepherd's Pie! Another variation I use for Shepherd's Pie (that makes it a nice one dish meal) is brown 1 lb of ground beef with chopped onion, drain, stir in a can of condensed tomato soup and a can of drained green beans then top it with mashed potatoes. You can always add shredded cheddar cheese (or any cheese really) on top for the last few minutes of baking time. That one was one of my favorite dishes growing up and now my (grown) kids say the same thing.

What about the cheese under the potatoes?

Never too much cheese!

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