I’ve eaten plenty of Shepherd’s Pies throughout the years, and they can all pretty much be the same…Until this one. I can honestly say, without a doubt, this is The Best Shepherd’s Pie!
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The weather is cooling off, and we are spending all the time we can cleaning up the yard. We have a spot in the back yard where it’s over grown with wildly growing bamboo, and piles upon piles of pine straw, sticks, and pine cones.
We are working on clearing all of this out while the weather is perfect.
It’s just too hot in the summer to do any major yard clean up in Florida. When you walk outside and it feels as if you’ve entered a sauna, you don’t feel like yard work.
We actually have a list a mile long that we are working on outside while the weather is nice.
Is there anything particular you wait for the the cooler weather to do?
Thankfully Kelsie loves to help in the yard. She’s the kind of girl that doesn’t mind pulling weeds, cutting grass, or picking up pine cones. Kayla is the opposite. She detests the yard and all that it has to offer. She isn’t even fond of the swimming pool in the summer.
I’m not quite sure where she got any of that from. I grew up playing the yard, and swimming every day during the summer.
It’s sort of weird.
So while we spend our days in the yard with the nice weather, I like to have meals like The Best Shepherd’s Pie to come inside and feast on.
It’s so easy to put together, and you can make all of this in advance, and then put it together when you’re ready to make it.
Yea, I do call this The Best Shepherd’s Pie. I’ve made plenty over the course of the last 10 to 12 years, and while they’ve all been mighty tasty, it wasn’t until I ran across one that seems to scream FLAVOR!
This recipe comes from Jo Cooks. Have you made any of her recipes? The few that I have made taste amazing!
Anyway, so she adds a couple of things to her Shepherd’s Pie that I never would have thought to add, and they make a huge difference. As in, it turns out to be The Best Shepherd’s Pie.
I have no idea how I ran across the recipe other than looking for comforting meals on Pinterest. I almost didn’t even click over to it, because it’s just Shepherd’s Pie, and everyone has a recipe for one.
They all taste about the same, right? Wrong! Wrong! Wrong! You have to make this! Just trust me.
We now eat Shepherd’s Pie much more often.
What is the best dish/pan to make this in?
Can I make Shepherd’s Pie ahead of time?
Yes! It’s a great dish to make it the day before, night before, morning of. Just make it like the directions say, except cover it over, and bake it when you’re ready.
Can I freeze Shepherd’s Pie?
You can! Just make it exactly like the directions say, including baking. Allow it to cool completely. Cover tightly, and freeze for up to 2 months.
When ready to eat, bake it frozen at 350 degrees for an hour.
What can I serve with Shepherd’s Pie?
- Skinny Broccoli Salad with a Poppy Seed Dressing
- Brussels Sprouts Salad with Apples, Bacon and Cranberries
- Simple Southern Collard Greens
The Best Shepherd’s Pie reminds me of pot pie! If you love pot pie too, check out our recipe for Shortcut Chicken Pot Pie.
- 1 ½ pounds ground beef
- 1 tablespoon minced garlic
- 2 tablespoons Worcestershire Sauce
- 1 packet onion soup mix
- 1 cup beef broth
- 2 cups mixed frozen vegetables I used peas, corn, carrots, and green beans
- salt and pepper to taste
Mashed Potato Topping
- 6 large potatoes, peeled, diced, boiled to fork tender, drained
- ¼ cup butter
- ⅔ cup milk
- ½ cup Parmesan cheese, grated use the real stuff
- salt and pepper to taste
- Preheat oven to 350 degrees. Make your potatoes first. While they are boiling, heat a large pan over medium to high heat. Brown the ground beef for about 5 minutes or until no longer pink. Season with salt and pepper to taste.
- Add the garlic, Worcestershire sauce, onion soup mix, and beef broth. Stir in the frozen veggies, and cook for a few more minutes. Pour this mixture into a greased glass pie pan and set aside. You can also use an oven safe skillet.
- Once your potatoes are fork tender and drained. Add the butter, milk, Parmesan cheese, and salt and pepper to taste. Mash using a potato masher, or using a hand held mixer. Once creamy, spoon and smooth on top of the meat mixture. Pace in the oven and bake for 35 to 40 minutes, or until the top is golden brown on the edges. Serve warm.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 832Total Fat: 32gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 133mgSodium: 1260mgCarbohydrates: 89gFiber: 12gSugar: 9gProtein: 48g