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Shepherd's Pie


This is the American version of traditional shepherd's pie without the lamb. This one has a rich mushroom gravy.

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  • 1-lb ground chuck beef
  • 8 oz mushrooms, chopped
  • 1/2 c chopped onion
  • 2 large cloves garlic, finely minced
  • 1 teas kosher salt
  • freshly ground pepper to taste
  • 1 T Worcestershire sauce
  • 1 T flour
  • 1/2 c beef broth
  • 1/2 heavy cream
  • 1/2-1 c frozen mixed veggies, unthawed
  • 2 c mashed potatoes
  • 1 c finely shredded cheddar cheese


Servings 4


Step 1

Preheat oven to 375
In a skillet add ground beef, mushrooms, onion, garlic, salt, and pepper. Saute and break up ground beef until juices have almost evaporated.
Stir in Worcestershire sauce, then flour. Cook 1 minute, stirring often. Add beef broth, stirring to combine, then heavy cream. Simmer until gravy thickens. Pour into glass baking dish. Let cook slightly then sprinkle on frozen veggies on top of beef. Spread mashed potatoes on top of veggies and then sprinkle on cheese. Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.


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