Recipe: Shepherd’s Pie

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5 medium-sized russet potatoes peeled and cubed
1 lb 80/20 ground beef
15 oz kernel corn, green beans or peas
1 (8 oz) can of tomato sauce
2 dashes Worcestershire sauce
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp dried parsley (or 1 Tbsp fresh)


  1. Preheat oven to 350°F/175° C.
  2. Place the potatoes and water to cover in a large pot over high heat.  As potatoes come to a boil, reduce heat slightly and boil for 15-20 minutes.  Meanwhile, brown the ground beef in a medium (10″) skillet over medium-high heat, breaking apart and then drain excess fat.
  3. To the browned, drained ground beef, add tomato sauce, parsley, Worcestershire sauce, salt, ground black pepper and vegetable of choice.
  4. Stir all together well to incorporate.  Drain the potatoes, mash with milk and butter (if preferred) and spread over the beef mixture in a casserole dish.  Poke 2 to 3 vent holes through the mashed potatoes.
  5. Bake at 350°F (175°C) for 25 minutes.