Shepard’s Pie

Total Time:
1 hr, 30 mins
Prep Time:
1 hr
Cook Time:
30 mins
4 Mini Casseroles servings
Dish Size:
Mini Casserole
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September 14, 2017


  • 1 pound ground beef
  • 1/2 medium onion, chopped
  • 1 glove garlic, minced
  • 3/4 cup tomato paste
  • 1/4 cup Worcestershire Sauce
  • 1 1/2 cups beef broth
  • 2 10 oz packages frozen vegetable medley, thawed
  • 1 pound white potatoes, diced
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 tsp salt
  • 1 cup shredded cheddar cheese, divided


  1. Heat a skillet over medium heat then add in ground beef, onion, garlic and a pinch of salt and pepper. Break up meat and stir until browned then drain.
  2. Stir in tomato paste, Worcestershire Sauce, beef broth and thawed vegetables then bring to a simmer for about 10-15 minutes
  3. While meat is cooking, place potatoes and a pinch of salt in large pot of cold water, cover, and bring to a boil. Once boiling, remove cover and let boil for 12-14 minutes.
  4. Drain the potatoes and return to the pot. Mix in 1/2 cup of cheddar cheese, sour cream, milk and salt and mash together
  5. Pre-heat oven to 350 degrees and prepare four mini casseroles. Divided the meat mixture, then spread mashed potatoes evenly on top. Sprinkle tops with remaining cheese
  6. Bake for 30 minutes or until cheese and mashed potatoes are slightly browned. Garnish with sour cream and green onions as an option
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