Janel'S Shepherd'S Pie Recipe

Name: Janel'S Shepherd'S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large potatoes, cubed; 1/4 cup milk or buttermilk (I prefer milk though); 1 green onion, sliced; 1 cup carrots, sliced (I use the baby carrots); 1 lb lean ground beef; 1 tbsp olive oil (you can use vegetable oil but I prefer olive oil); 1 onion, diced; 1 tsp dried thyme; 1/4 tsp each salt and pepper; 1 1/2 cups beef stock (you can get the jellied beef base); 1 tbsp each cornstarch and Dijon Mustard; Shredded Asiago Cheese (if you don't like Asiago, you can use White Cheddar)

Servings: persons

4 large potatoes, cubed
1/4 cup milk or buttermilk (I prefer milk though)
1 green onion, sliced
1 cup carrots, sliced (I use the baby carrots)
1 lb lean ground beef
1 tbsp olive oil (you can use vegetable oil but I prefer olive oil)
1 onion, diced
1 tsp dried thyme
1/4 tsp each salt and pepper
1 1/2 cups beef stock (you can get the jellied beef base)
1 tbsp each cornstarch and Dijon Mustard
Shredded Asiago Cheese (if you don't like Asiago, you can use White Cheddar)

1
Preheat oven to 400 degrees F.
2
Cook the potatoes in boiling salted water until tender, about 20 minutes or so
3
While the potatoes are cooking, heat 1 tbsp olive oil in a sauce pan and add onions. Saute for 5 minutes, add in the carrots and leave on heat another 5 minutes.
4
Remove onions and carrots from sauce pan and replace with ground beef. Cook until the beef is lightly browned and drain off all excess fat. Add the onions and carrots and cook until tender.
5
In a separate bowl, mix together beef stock, corn starch and Dijon mustard. (If you use the jellied beef base, add the recommended amount to warm water, it will boil in the sauce pan).
6
Once the above is mixed well, carefully pour into the sauce pan and bring to a boil, stirring constantly.
7
Once it boils, take it off the heat and pour into a casserole dish.
8
When the potatoes are done, drain the water but keep in the same pan. Pour in the milk and added the green onion as you mash. Potatoes don't need to be completely mashed.
9
Top the meat mixture with potatoes and sprinkle with cheese.
10
Bake at 400 degrees for 25-30 or until potatoes are light golden.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large potatoes, cubed, 1/4 cup milk or buttermilk (I prefer milk though), 1 green onion, sliced, 1 cup carrots, sliced (I use the baby carrots), and more.

Yes, Janel'S Shepherd'S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Janel'S Shepherd'S Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions