Easy Homemade Shepherd's Pie

Guys, I'm going to be completely honest. Every time I make this recipe it is slightly different. I use the veggies and meat that I have in the fridge. I don't usually use onion, even though it is better if you do. I have made this many times with a leftover mashed potatoes, a frozen bag of peas and corn, and a pound of ground beef. Use what you have, and do what works for your family.

You also can add cheese to this recipe on top of the potatoes, many people love it that way, but my husband does not so I make it without.

That being said, here is the recipe!


1 lb ground red meat
2 carrots
1/2 c peas
1 c mushrooms
2 tbsp worcestershire sauce
3 lg baking potatoes
1/2 onion
1/2 tsp dijon mustard (or a sprinkle of powdered mustard)
salt and pepper
1/2 stick of butter
1/2 c milk


1. Chop the potatoes into quarters and boil them until they are soft. Drain the water and mash the potatoes with butter, milk, salt and pepper to taste.

2. Dice the onion, and cut the carrots into thinnish rounds. Cut up the mushrooms. Saute the veggies (except the peas) and the meat together in a pan over medium heat until the meat is brown and the veggies are beginning to get soft. Add the worcestershire sauce and mustard. Season to taste. I don't use any additional oil since the meat has it's own juices. I drain the fat at the end.

3. In a pie pan or oven safe dish, pour in the beef and veggie mixture. Add your peas and stir. Spoon the mashed potatoes on top and smooth them out with the back of a spoon.

4. Put in a 350F oven for about an hour, the first part covered, and then uncovered at the end so the potatoes can crisp up.


Enjoy! I often make a double batch of this, one for dinner and one for my freezer. If you try it, or make some tweaks, let me know I'd love to hear!