Shepherd’s Pie

  • 3 T olive oil
  • 3 1/2 pounds ground beef
  • 1 sweet onion, chopped
  • 1/3 C flour
  • 1/4 C ketchup
  • 2 1/2 C beef broth
  • salt and pepper
  • 3 1/2 to 4 pounds frozen mixed vegetables
  • 5 pounds potatoes
  • 1/4 C butter
  • 2 C shredded cheddar cheese, divided
  • salt and pepper

1. Heat olive oil in a large pot and cook ground beef (starting on additional steps while it cooks), adding onion halfway through; drain and rinse. Return to pot and stir in flour; cook 1 minute. Add ketchup, beef broth, 1 t salt, and 1/4 t pepper. Bring to a boil, reduce heat and simmer for 5 minutes.

2. Cook frozen vegetables as instructed on bag. Drain and set aside.

3. Peel and cut potatoes; boil until tender (15 minutes). Drain and mash. Mix in butter and 1 1/2 C shredded cheese. Add 1 t salt and 1/4 t pepper; set aside.

4. Lightly oil the sides of a large roasting pan. Spread the ground beef mixture in the bottom. Spread the vegetables over the meat. Salt and pepper liberally. Spread the mashed potatoes over the top. Sprinkle with remaining 1/2 C cheese.

5. Cover and bake at 375 degrees for 40 minutes. If you prefer your pie crispy and golden brown, leave uncovered.

Adapted from

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