Shepherd’s Pie

by on April 9, 2016 » Add the first comment.
Print Friendly, PDF & Email

Use Braised Beef (or any slow-cooked shredded meat) from a previous dinner.


  • Leftover shredded beef or (traditional) ground lamb
  • 4 TBL butter
  • 1/4 C AP flour
  • 1-1/2 C chicken broth
  • 1 small carrot – diced small
  • 1/2 C baby peas
  • 1 small stalk celery – diced small
  • 1/2 C shredded cheese
  • 4-6 black olives – diced
  • 1/4 C grated onion


  • 2 C mashed potatoes
  • 1/2 tsp salt
  • 3 TBL cold butter
  • 1/2 C shredded cheddar cheese
  • 1/4 C cream cheese


  1. Bring sauce pan up to medium heat
    FILLING – – – –
  2. Add butter to hot pan
  3. As soon as butter is melted, add flour
  4. As soon as flour starts to ball, add half your broth
  5. Stir until it starts to turn smooth
  6. Add the rest of your broth
  7. Stir until it starts to thicken
  8. When it has thickened (per video below) add it to the mixing bowl with your chopped veggies
  9. Mix potatoes with salt, butter and cheeses
  10. Separate into 4 pieces and let rest five minutes
  11. Meanwhile, spoon your filling into ramekins for cooking
  12. Carefully spoon potato topping onto filling
  13. Gently spread it out covering the filling
  14. Drag fork tines across the top making a pattern
  15. Poke holes in the top so that steam can escape, otherwise the top may fail.
  16. Bake at 350º for 25-35 minutes until browned
  17. Let rest five minutes before serving, or cool on counter and refrigerate for reheating later.

Photo from The Little GSP.

Find more like this: New Life for Old Food

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.