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Shepherd's pie in a serving plate. A fork with some shepherd's pie over top right corner of the picture. Another serving plate with shepherd's pie in it sits behind the first plate at the top middle of the picture.
Chantal

Shepherd's Pie

This shepherd's pie is easy and absolutely delicious. It is one of those comfort foods for a weekend night, a gathering, or even a holiday. I was never a fan of shepherd's pie until I created this recipe. If you are not a fan of it either, trust me you will soon be one Once you try this recipe.
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Prep Time 1 hour
Cook Time 1 day 30 minutes
Total Time 1 day 1 hour 30 minutes
Servings: 4 to 6 People
Course: Main Course
Cuisine: American, French, German, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 large diced onion
  • ½ tablespoon minced garlic
  • 5 oz. sliced mushrooms
  • 1 ½ tablespoon cornstarch
  • ¾ cups of milk Lactose free milk, Almond milk, cashew milk, whatever your preference is
  • ¾ cups of water or chicken or beef broth
  • 2 small cubes chicken or beef bouillon if you are using water.
  • 1 15 oz. can green beans, drained, or (½ pound fresh, or frozen)
  • 1 15 oz. can sweet corn, drained
  • 1 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon parsley
  • A dash of white pepper
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ¼ tsp nutmeg powder
  • 1 bay leaf
  • Salt to taste
  • 2 teaspoons cinnamon
  • 1/8 teaspoon allspice
  • 4 to 6 cups Creamy Mashed Potatoes You can find the recipe on PeacefulLivingNH.com

Equipment

  • Large pot
  • Wooden Spoon
  • Spatula
  • 11 x 7 baking dish
  • Measuring cups
  • Measuring Spoons
  • Fine colander

Method
 

  1. In a large pot, brown the beef with the onions and minced garlic on high heat while constantly stirring. This will break up the brown beef evenly and cook the onions and garlic evenly.
  2. Once the ground beef is browned and the onions are translucent, drain the fat using a colander, leaving some of the fat in to aid in cooking the mushrooms.
  3. Reduce heat to medium-high. Add in the mushrooms and continue to cook for about 5 minutes or until the mushrooms are soft and the juices have come out.
  4. Add in the corn starch and stir well until well combined.
  5. Add in the green beans, corn, salt, black pepper, white pepper, cinnamon, nutmeg, allspice, Worcestershire sauce, onion powder, garlic powder, parsley, Chicken or beef bouillon (If not using chicken or beef broth). Stir until well combined.
  6. Add in the milk, and water (or chicken or beef broth instead of water). Stir continuously until the sauce begins to boil, and it has thickened slightly. Reduce the heat to low. Add in the bay leaf, and let the mixture simmer for 15 minutes while covered. Once the mixture is done simmering remove the bay leaf and toss it.
  7. Preheat oven to 400 F.
  8. Once the mixture is done simmering, grab an 11 x 7 baking dish. Pour in the beef mixture at the bottom of the dish and level it evenly. Ladle in small scoops of the mashed potatoes on top of the beef mixture. Using a spatula, gently spread the mashed potatoes over the beef mixture making sure to cover all the nooks and crannies. You can find the complete recipe for creamy mashed potatoes at PeacefulLivingNH.com.
  9. Bake in a 400 F preheated oven for 30 minutes or until hot and bubbly and the top begins to brown.

Notes

If the gravy (sauce) starts escaping to the top of the mashed potatoes, using a butter knife, create slits in the mashed potato layer to allow the steam to escape. This will prevent the gravy from spilling to the sides.
You can find the mashed potatoes recipe right here on my blog Creamy Mashed Potatoes.
I have used almond milk the last time I made this dish. I prefer it over most other types of milk. It creates a light and creamy dish.