Shepherd’s Pie—Quick, Easy, and Organic

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Shepherd's Pie

The other night I had a pound of organic grass-fed beef thawing in the fridge, and it had been the third snowstorm in a week. What to make? I needed the comfort of something hearty, easy, warm, and yummy to ease my winter pain. I checked the pantry and there were six potatoes left at the bottom of the basket (yes, with a few eyes) and that resolved it. Shepherd’s pie. I challenged myself to see just how easily I could make it, and I have to say, this is really, really easy. Nothing fussy about it, except the fact that everything in it is organic.

Shepherd’s Pie with Mashed Potatoes


The Pie:

  • 3 Tablespoons olive oil
  • 1 pound ground beef
  • 1 cup mixed frozen veggies (corn, carrots, peas)
  • ¼ cup flour
  • ¾ cup water
  • 1 teaspoon salt
  • Ground pepper, to taste

The mashed Potatoes:

  • 6 medium sized potatoes
  • 6 Tablespoons butter
  • ½ cup milk
  • ½ teaspoon salt


1. Preheat the oven to 375 degrees.

2. In a smallish casserole dish, put the olive oil on the bottom. Add the ground beef and frozen vegetables and mix together.

3. Add the flour and water to a cup and stir together. Pour over the beef and veggies.

4. Add the salt and pepper and put it in the oven to bake for about ½ hour.

5. That was easy!

6. Now, on top of the stove, put the peeled and quartered potatoes on to boil.

7. When they are cooked (test by sticking a fork in; if it goes in easily, they are done), drain the water, add 4 tablespoons of the butter, the milk, and the salt, and mash with a masher.

8. Open the oven and take out the casserole dish (the beef should be fully cooked at this point, and the gravy bubbling). Put the mashed potatoes on top, and dot with the rest of the butter.

9. Turn the oven up to broil and put the casserole in for another 5 to 10 minutes, until the butter on top is melted, and there is a nice golden tinge to the potatoes.

This serves four to six, and also makes a good breakfast the next day! (Snow or no snow.)


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9 Responses to Shepherd’s Pie—Quick, Easy, and Organic

  1. Candace Walsh April 11, 2011 at 11:20 am #

    I love the ease! Yum yum. Is the ground beef already cooked before you put it in the casserole, or does it cook in the oven?

  2. CathieCoats April 11, 2011 at 1:37 pm #

    How might this work with ground turkey (which I currently have living in my freezer awaiting a delicious opportunity)?

  3. Amy April 11, 2011 at 2:49 pm #

    This is a family favorite. You do need to cook the ground beef prior to putting it into the casserole.

  4. Donna in Delaware April 11, 2011 at 5:40 pm #

    Shepherds Pie isn’t authentic unless you use ground lamb. There is no substitute unless you can’t stomach lamb!

  5. Donna in Delaware April 11, 2011 at 5:43 pm #

    To Candace:

    You have to brown the ground beef first and then cook it in the oven for a short time, just until the mashed potatoes brown a bit. You can sprinkle a little bit of parmesan cheese on top to help the potatoes brown and crust a little faster.

  6. Donna in Delaware April 11, 2011 at 5:47 pm #

    Needs chopped onion!

  7. maria (farm country kitchen) April 12, 2011 at 8:58 pm #

    Hi Ladies,

    I DID NOT brown the beef first. I just put it in raw! I think turkey would work too, as long as it is fully cooked. But the beef was definitely fully cooked when I made it this way. EnjoY!

  8. Gina January 2, 2014 at 12:12 pm #

    I don’t eat lamb so I will be using ground turkey and add 1/2 teaspoon of thyme to the mixture.

  9. Vera September 26, 2015 at 7:09 pm #

    I love Shepherd’s Pie, but all the recipes didn’t match what I wanted. This is perfect, simple and is ready in a hurry. Thanks! 🙂

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