Shepherd’s Pie is kind of like gumbo or potato salad – everyone’s family recipe is a little different. But what they have in common is that most of them include some version of alternating layers of meat and vegetables. Mine is fairly simple with only four layers: beef, peas and carrots, mashed potatoes, and cheese. It’s a hearty, filling meal that tastes great leftover and freezes well, too!
Boil peas and sliced carrots together until the carrots are soft.
In a skillet, brown the ground beef and onions while the veggies are brewing. This is also the time to get your mashed potatoes started. When the beef is browned you will add in sour cream, salt, and pepper and let it simmer till it gets thick and creamy.
Once everything is ready you can start layering! First layer in is the beef, followed by the peas and carrots.
Follow that up with a layer of mashed potatoes, then top it with cheddar. Bake at 350 for 15-20 minutes.
Prep Time: 35 minutes
Bake Time: 20 minutes
1 lb ground beef
1 small onion, diced
1 cup sour cream
3/4 cup frozen peas
1 1/2 cups sliced carrots
4 cups mashed potatoes
2 cups shredded cheddar cheese
Salt and pepper to taste
Preheat oven to 350. Bring a small sauce pan of water to a boil. Add the peas and sliced carrots and allow them to boil until the carrots are soft, about 20 minutes. In a separate pot, prepare mashed potatoes according to your favorite recipe (this is mine; I usually leave out the garlic when I make them for this). In the meantime, brown the ground beef with the onion in a skillet over medium heat. When the beef is thoroughly cooked, stir in the sour cream and salt and pepper to taste, then allow it to simmer for about 10 minutes, until most of the liquid is gone and the mixture has thickened a bit. Mash the potatoes and set aside. Drain the peas and carrots and set aside.
Spread the beef/sour cream mixture in the bottom of an 9×13 casserole dish. Layer the peas and carrots over the beef, followed by the mashed potatoes. Sprinkle the cheese over the top for the final layer and bake for 15-20 minutes, until the cheese is melted and the casserole is hot. Allow it to rest for 5 or 10 minutes before serving.
To freeze: follow recipe to the end except leave off the cheese. On the day you are ready to use it, set it out in the fridge to thaw throughout the day, then bake at 350 for about 30 minutes. Add the cheese and pop it back in for another 5 minutes, then let it rest 5 to 10 minutes and serve.