Shepherd's Pie

Shepherd's Pie

Dutch Oven or baking dish


1 lb ground beef or pork sausage

4 large carrots, chopped

1 small onion, chopped

3 cubes garlic, minced

1 cup peas

1 cup beef broth

1 tablespoons butter

Salt to taste

Dried herbs to taste (parsley, rosemary & thyme)


2-3 large potatoes, peeled and chopped

1/2 cup heavy cream

1 stick of butter, salted

Garlic powder

Salt to taste

Dried parsley to taste

1/2 cup grated cheddar cheese


Preheat oven to 400 degrees F.

Add the butter to a large skillet on medium-high heat and add onions and garlic. Cook until brown (about 5 mins), occasionally stirring. 

Add the ground beef or sausage to the skillet and mash up until it starts to brown. Toss in dried herbs and salt. Stir occasionally to brown all meat. Then add the broth, peas,  and carrots. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Set skillet aside.  

Put potatoes in a large pot and add water to cover potatoes. Bring water to a boil, then reduce to a simmer. Cook until potatoes are tender, or about 12 minutes. Drain water but leave potatoes in the pot. 

Add butter, heavy cream, garlic, and salt. Mash the potatoes and stir until all ingredients are combined. 

Pour the meat mixture into a Dutch Oven or a 9x9 baking dish and spread it so that the bottom of the Dutch Oven or baking dish is completely covered. Add the  mashed potatoes on top of the meat and spread until meat is covered. Cover mashed potatoes with cheddar cheese. Bake uncovered for 25-30 minutes. Let cool and enjoy! 

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