Shepherd’s Pie

Shepherd's Pie
Shepherd’s Pie


While pondering what on earth to make for dinner, I opened the fridge and saw a bowl full of leftover mashed potatoes.  Shepherd’s Pie popped into my head and I started searching my many cookbooks for a recipe.  My youngest daughter, a huge Harry Potter fan, suggested looking in her cookbook, The Unofficial Harry Potter Cookbook by Dinah Bucholz.  I found what I was looking for and actually had all of the ingredients in the house.  Hon, dinner was served!

Shepherd’s Pie


1 1/2 pounds ground beef

2 Tablespoons vegetable oil

1 medium onion, finely chopped

1 clove garlic, minced

1 Tablespoon flour

1 cup chicken stock

2 Tablespoons tomato paste

1 Tablespoon chili sauce (my addition to the recipe)

1 carrot, peeled and chopped

1/2 teaspoon salt

freshly ground black pepper

3 large Idaho potatoes, peeled and cut into quarters

1/2 stick (which = 4 Tablespoons) margarine or butter (I used margarine)

1/2 cup non-dairy creamer or half-and-half or milk (I used non-dairy creamer)

1 1/2 teaspoons salt


1. Preheat oven to 350 degrees F. (Place a baking sheet on the lowest oven rack to catch drips if needed.)

2.  In a large skillet or wide saucepan, brown the meat, breaking up clumps, until completely browned and crumbly.  Drain fat off the meat and transfer to a plate.  Wipe out the skillet with a paper towel.  Add the oil.  Heat the oil and add the onions. Saute the onions over medium heat until they are golden brown.  Add the garlic and saute a few seconds until fragrant.  Return the meat to the skillet; stir to combine.

3.  Sprinkle the flour over the meat mixture and stir it in.  Slowly pour the chicken stock while stirring.  Add the tomato paste, chili sauce, chopped carrots, 1/2 teaspoon of salt and pepper; raise the heat and bring to a simmer.  Cook until the filling is thick and bubbling and the carrots have softened, about 15 minutes.

4.  Cover the potatoes with water in a saucepan and bring to a boil.  Reduce the heat and simmer until the potatoes break apart when pierced with a fork, about 25 minutes.  Drain the potatoes and return them to the pot.  Add the margarine (or butter), non-dairy creamer (or half-and-half or milk), and 1 1/2 teaspoons of salt, and mash everything together with a potato masher (or transfer to a separate bowl and whip with an electric hand mixer).

5.  Pour the meat mixture into a deep 9-inch baking dish.  Spoon the mashed potatoes on top.  You can make peaks and swirls with the back of a spoon or a crosshatch pattern with a fork.  Bake the pie until it is bubbling around the edges and the potato crust turns a deeper yellow, about 45 minutes.

Serves: 8

Vegetarian Option:  Substitue non-meat “ground beef” and vegetable stock to make this a vegetarian Shepherd’s Pie.


2 thoughts on “Shepherd’s Pie

  1. Thanks so much Island Traveler! With temperatures in the teens, I crave a hot drink and something sweet so the next recipe I post will be dessert. (Hon, let’s face it–no matter what the weather, I crave dessert.)


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