Shepherd's Pie

Shepherd's Pie

This down-home casserole has a fast prep and the comfort-food appeal of a one-dish dinner.

Oxmoor House JUNE 2006

  • Yield: 4 servings
  • Cook time:44 Minutes
  • Prep time:5 Minutes


  • 1 pound ground beef
  • 3/4 cup chopped onion
  • 1 1/2 teaspoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 1/3 cups water
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups frozen mixed vegetables, thawed and patted dry
  • 4 cups unbaked Walnut Mashed Potatoes
  • 1/4 cup freshly grated Parmesan cheese
  • Paprika


Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain well, and set aside. Wipe skillet clean.

Sauté onion in hot oil in skillet over medium-high heat until tender. Add flour, stirring well; stir in water. Cook, stirring constantly, over medium-low heat, until thickened. Add bouillon and next 3 ingredients, stirring well. Add beef and thawed vegetables; stir well.

Spoon beef mixture into a lightly greased 2-quart casserole dish. Spread Walnut Mashed Potatoes over beef mixture; sprinkle with Parmesan cheese. Lightly sprinkle with paprika.

Bake, uncovered, at 350° for 30 minutes or until hot and bubbly.


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Shepherd's Pie recipe