Shepherd’s Pie

This past Sunday was cool and rainy – aka the perfect day to make Shepherd’s Pie. After a quick trip the grocery story I was ready to go. I like to make mashed potatoes from scratch and have a few different recipes I switch up using but you can use instant mashed potatoes as well. They make this a really quick dinner to throw together if you are in a rush.

The recipe I used today was one of my more elaborate ones. How else would you make mashed potatoes on a Sunday to have while watching the Patriots game?


Shepherd’s Pie
Author: Emily Goodman
  • 4-6 baking potatoes (depending how big they are)
  • 4 tablespoons butter (plus a little extra for the top)
  • 1/4 cup light sour cream
  • 1/3 of a bar light cream cheese
  • 1/2 cup of milk
  • 1/4 teaspoon paprika
  • Salt and pepper
  • 1/4 teaspoon of garlic powder
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1lb ground beef (80/20)
  • 1/4 cup red wine
  • 1/2 tablespoon oregano
  • 1 cup of frozen vegetables (I used a mix of peas, corn and carrots)
  • 1/4 cup of shredded cheddar cheese
  1. Peel and cut the potatoes into quarters. Put in a large pot, cover with cold water and bring to a boil over a high heat. Boil the potatoes until the are tender enough that a fork easily pierces through them.
  2. Drain the potatoes and put them back in the pot. Add 4 tablespoons of butter, 1/4 cup of light sour cream, 1/3 of a bar of light cream cheese and 1/2 cup of milk.
  3. Mash until everything is incorporated and there are no lumps (you could use a mixer as well if you have one.)
  4. Season with salt, pepper and 1/4 teaspoon of garlic powder.[br][br]
Pre-heat your oven to 350 F.[br][br]
  1. In a cast iron heated over medium heat add 3 tablespoons of olive oil. Add the chopped onions and cook for 2 minutes.
  2. Add the ground beef. Break apart the beef with a wooden spoon as it’s cooking to brown it.
  3. Once the meat is almost all browned add 1/4 cup of red wine (optional). Let the wine cook down for 2-3 minutes.
  4. Add 1/2 tablespoon of oregano and a pinch of salt and pepper.
  5. Layer your frozen vegetables over the ground beef and onions.
  6. Layer 1/4 cup of shredded cheddar cheese on top of the veggies.
  7. Top with the mashed potatoes.
  8. Place a few pats of butter on the top and sprinkle with a 1/4 teaspoon of paprika.
  9. Bake uncovered for 30 minutes.


So easy and you only need to dirty a few dishes to make it. This recipe is great because it tastes just as good leftover!

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