Shepherds pie is one of the first things I learned to cook in my ‘home economics’ class in high school.
I’ve been making it ever since. The vegetables that I use are whatever I have on hand, fresh or frozen.
No salt or pepper is added to the meat because gravy is usually salty enough.

Shepherds Pie

Cuisine: Dinner


  • 1 ½ pounds ground beef
  • 1 small onion
  • 2 cloves garlic minced
  • ½ cup green or yellow beans canned, fresh or frozen
  • ½ cup chopped carrots
  • 1 cup gravy canned or packaged
  • 4 cups hot mashed potatoes
  • Paprika


  • In a skillet, brown the ground meat and onions.
  • Add carrots and beans, stir into ground meat mixture and cook for 10 minutes.
  • Add gravy to meat mixture, cook additional 10 minutes.
  • In a 1 ½ quart casserole dish put all the meat mixture on the bottom, and top with the mashed potatoes.
  • Sprinkle potatoes with paprika and bake at 350°F for 20 – 25 minutes until potatoes are slightly browned on top.
  • Note – other vegetables may be used instead of beans and carrots.


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  1. Christine says:

    Amen with the answer above! I’m from England & everyone knows Shepard’s Pie is made with Lamb not beef! It was originally made with the Lamb Roast, vegetables, & gravy left over from Sunday dinner! Made with Beef it’s Cottage Pie!

    1. You could absolutely use lamb if that’s what you’re accustomed to. In our high school cooking class this is the way we were taught to make shepherd’s pie. (I’m in Canada)
      Thanks for letting us know how you make it where you live.

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