I see Shepard’s Pie on every menu at every pub we frequent and can’t figure out why they want to charge me $12. I will say, pub servings probably have over 4,000 calories and could feed 2 or 3 people, but really, it’s just beef, carrot and potato casserole, right? Albeit, a really delicious and versatile casserole, but still, it’s a casserole.
Yes, Shepard’s pie can be made 100 different ways and with varying ingredients, but for me, simple works just fine. Easy enough to make with items that one generally has in their fridge and pantry, but flexible enough that you could add items like peas, brocoli, bacon or even more cheese.
Anyway, this meal is sure to hit the spot. Especially on these cold wintery nights. Pair with a nice cold Smithwicks, Guinness or even a frosty root beer and enjoy!
Shepard’s Pie:
4-6 potatoes, peeled and cut into 1 inch cubes – $.80
1/2 cup shredded Cheddar cheese – $.50
1 can cooked carrots, drained – $.59
1/2 an onion, diced – $.35
1 lb ground beef – $2.69
1/4 cup milk – $.20
1 Tbsp butter – $.25
2 Tbsp flour – pantry
1 Tbsp beef bouillon powder – pantry
1 tsp garlic powder – pantry
1 Tbsp worcestershire sauce – pantry
1 Tbsp canola oil – pantry
salt and pepper to taste
3/4 cup waterCOST: $5.38
Boil potatoes in salted water till tender but somewhat firm, about 13-15 minutes. Drain and mash. Add butter, milk, garlic powder and 1/4 cup shredded cheddar cheese. Season with salt and pepper and set aside.
Preheat oven to 375 degrees and prepare meat gravy while oven heats.
Add ground beef to a large frying pan and cook until well browned. Midway through, added diced onion and worcestershire sauce and continue cooking till meat is done. If you’re meat is lean, add oil. If you have at least a tablespoon of oil in your cooked ground beef, omit oil and proceed. Sprinkle flour and bouillon powder on beef and stir, cooking at least a minute or two.
Once flour/meat has cooked, add water, bring to boil, reduce to simmer and cook for 8-10 minutes or until meat mixture is thick. Taste and season with salt and pepper, if needed, before assembling casserole.
Spread ground beef gravy in an even layer on the bottom of a casserole dish. Next, spread a later of canned (but well drained) carrots over meat. On top of carrots, spread a layer of mashed cheddar potatoes. Lastly, sprinkle the remaining shredded cheese on top of pie/casserole and bake for 20-25 minutes, or until golden brown.
Side Salad:
Mixed greens, whatever’s on sale – $.99
2 Roma Tomato – $.30
1 Cucumber, sliced and peeled – $.50
2 green onion, dice – $.20
Salt and Pepper to taste – pantryCOST: $1.99
GRAND TOTAL: $7.37
I have not had my husband rave so much about a dish for a long time as he did with this one. The only change that I made is that I used raw carrots, cut up and boiled til tender in place of the canned carrots. In a pinch, I would definitely try the canned. This was perfect in a 13 x 9″ glass dish. We did serve with mixed baby greens as suggested, with buttered rolls. The rolls were essential with the potatoes and yummy loose gravy. Absolutely delicious dish!! Will definitely be making again. š
You are very right, fresh cooked carrots are best! My kids are not a fan of canned, but at least in this recipe, I can hide them a bit. Still, fresh is best!
You call THAT sheppards pie, my mom is from Scotland and I was raised on real proper s. pie, and I tell you it don’t taste like ths americanized plebian garbage it sucks to the max
Thanks for your comment, Kirstin11. However, you must not have read the post. In no way am I saying this is a traditional Shepard’s Pie, in fact I acknowledge there are 100’s of pie recipes out there. Some definitely more, how you put it, “proper” than others. Maybe instead of being cheeky, you might consider graciously sharing your “proper” version. We “simple” Americans do love to experiment. I know I would be ecstatic to try your family recipe! You are even welcome to guest post, should you desire.