Shepherd’s Pie

Classic Shepherd's Pie

Classic Shepherd’s Pie is a quintessential comfort food – meat and potatoes, with a few veggies, all baked to perfection. This recipe uses ground beef instead of the traditional mutton or lamb – so perhaps it’s more of a rancher’s pie, but the flavors are absolutely wonderful. 

I love to serve this dish on cold winter evenings. It’s an all-in-one casserole dinner, and all you need to round out your meal is a nice slice of homemade bread.

A printable recipe card can be found at the bottom of this post.

Shepherd’s Pie

Ingredients:

  • 2 pounds ground beef
  • 1 pound frozen peas and carrots
  • 1 (6-ounce) can tomato paste
  • 1 package onion soup mix
  • 1/8 cup Worcestershire Sauce
  • 1 1/2 cups water – or beef broth, or dark stout beer
  • About 6-8 medium sized russet potatoes
  • 1 stick butter
  • 1 cup evaporated milk
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • Parsley to sprinkle

ingredients for Shepherd's Pie

Peel and cut potatoes into chunks. Place in pot of water and boil until soft. While potatoes are cooking, brown ground beef. 

meat and potatoes for Shepherd's Pie

After beef is browned, drain excess grease. Add onion soup mix, tomato paste, frozen peas and carrots, and water – stir to mix well. For a richer flavor, substitute water with a dark, stout beer like Guinness. I couldn’t get Guinness for this particular batch. I’m almost eight months pregnant and I live in a small town… I can’t stop and tell every person in the store I need the beer for shepherd’s pie. Of course, if I take all my kids with me, folks just might figure I’ve been driven to drink and shrug their shoulders. But I’d rather not deal with all that. Water this time. If you’d feel more comfortable skipping the beer, you could use beef broth.

Allow meat and vegetables to simmer and reduce for about 20 minutes. 

meat and veggies for Shepherd's Pie

Fill a large casserole dish with meat mixture and prepare mashed potatoes. Drain water from potatoes, add butter and one cup of evaporated milk along with salt and pepper. Mash and mix.

mashed potatoes for Shepherd's Pie

Turn on oven to 400 degrees. Layer potatoes on top of meat mixture in casserole dish.

making Shepherd's Pie

Smooth potatoes over entire dish. Sprinkle with dried parsley. This next step is optional – you could certainly pop your casserole in the oven at this point and be perfectly happy. But I like to take a fork and create small peaks to jazz it up a bit.

making Shepherd's Pie

After all, you’ve gone through all this trouble – why not just one more step to make it pretty for your family? After fluffing, bake casserole in oven at 400 degrees for 20-30 minutes. All the flavors will blend together in the oven and the potatoes will crisp up just slightly on top. Total casserole heaven.

Classic Shepherd's Pie

Shepherd's Pie
Classic Shepherd’s Pie is a quintessential comfort food – meat and potatoes, with a few veggies, all baked to perfection.
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Ingredients
  1. 2 pounds ground beef
  2. 1 pound frozen peas and carrots
  3. 1 (6-ounce) can tomato paste
  4. 1 package onion soup mix
  5. 1/8 cup Worcestershire Sauce
  6. 1 1/2 cups water – or beef broth, or dark stout beer
  7. About 6-8 medium sized russet potatoes
  8. 1 stick butter
  9. 1 cup evaporated milk
  10. 1 tablespoon salt
  11. 2 teaspoons pepper
  12. Parsley to sprinkle
Instructions
  1. Peel and cut potatoes into chunks. Place in pot of water and boil until soft.
  2. While potatoes are cooking, brown ground beef.
  3. After beef is browned, drain excess grease. Add onion soup mix, tomato paste, frozen peas and carrots, and water – stir to mix well. For a richer flavor, substitute water with a dark, stout beer like Guinness.
  4. Allow meat and vegetables to simmer and reduce for about 20 minutes.
  5. Fill a large casserole dish with meat mixture and prepare mashed potatoes.
  6. Drain water from potatoes, add butter and one cup of evaporated milk along with salt and pepper. Mash and mix.
  7. Turn on oven to 400 degrees. Layer potatoes on top of meat mixture in casserole dish.
  8. Smooth potatoes over entire dish. Sprinkle with dried parsley.
  9. Bake in oven for 20-30 minutes.
Notes
  1. For more great recipes, visit www.thecoersfamily.com
The Coers Family http://www.thecoersfamily.com/

About Amanda Coers

I'm the proud mom of seven children! Our home is crowded, always full of life and laughter.

20 thoughts on “Low Carb Broccoli Breakfast Bombs

  1. Teresa

    Using mild Italian sausage with peppers and onions would be awesome too! Thanks for another great recipe!

    1. Amanda Coers

      Yum! I love that flavor combo!

      1. Teresa H.

        BTW, we are addicted to your Dirt-E rice recipe. Seriously, we could eat it twice a week. Thankful for you and your cooking gift! :-)

        1. Amanda Coers

          We had that for dinner tonight! :) that’s a good one

  2. joannevoth

    I think I will try this with Italian turkey sausage. Thanks for the recipe!

  3. rose

    What is the calorie count per serving for this?

  4. Laurel Schmick

    Do you know the nutrition facts for these? They look great!

  5. Nancy M.

    I’m allergic to tree nuts. Any idea for replacing the Almond Meal?

  6. Andrea

    Do you have the nutritional information available?

  7. Jill

    Can I leave out the salsa? What should I use as a sub instead?

  8. Daphne LeCamu

    would you have a nutritional chart for this? just wondering what the carb count is…

  9. Rhonda Gilliland

    What can I substitute for the almond meal? I have a nut allergy.

  10. lynnea

    Is there a substitute for oat fiber or could you omit it? Are you using fresh uncooked broccoli? It looks amazing! Thanks for sharing the recipe.

  11. Krista

    I am allergic to almonds.. can I substitute another flour? Suggestions?

    1. Amanda Coers

      You may be able to try coconut flour, half the amount

  12. Crissy

    What could I use if I am out of oat fiber?

    1. Amanda Coers

      You should be able to make these without oat fiber if needed :)

  13. Dee Johnson

    Looks like a very yummy recipe! I’ve been needing a good breakfast my kids will eat. Thanks! For some reason FB is being dumb and blocked you. Hopefully they will get their act together! Lol. Great site with awesome recipes!

  14. Theresa

    Sounds like a great recipe, but where would I find almond meal and oat fiber? Would they be in the flour and/or cereal isles of most grocery stores?

  15. Sandy

    Could I use the baking blend instead of the almond meal and if so how much?


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