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Photo: Tina Rupp Photo by: Photo: Tina Rupp

Shepherd's Pie

Real Simple MAY 2004

  • Yield: Serves 4


  • 1 2-pound package prepared frozen mashed potatoes
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cups meat loaf mixture
  • 1 large carrot, chopped (1 cup)
  • 1 celery stalk, sliced (1 cup)
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup frozen peas
  • 1 14-ounce can whole potatoes (drained and cubed).


Heat oven to 400 F. In a saucepan, gently heat mashed potatoes and milk, stirring occasionally, until well combined. Remove from heat and stir in butter. Set aside. Heat olive oil in a large skillet over medium-high heat. Add meat-loaf mixture and cook, breaking up with a spoon, until browned, 5 to 7 minutes. Add carrot and celery, and cook 5 minutes. Sprinkle in flour, stir, then add chicken broth. Simmer 3 minutes and remove from heat. Add peas and whole potatoes. Spoon into an ovenproof casserole and top with the mashed potatoes. Bake until the top is golden, about 40 minutes.

Nutritional Information

Amount per serving
  • Calcium: 87mg
  • Calories: 774
  • Calories from fat: 0%
  • Carbohydrate: 52g
  • Cholesterol: 176mg
  • Fat: 38g
  • Fiber: 10g
  • Iron: 5mg
  • Protein: 50mg
  • Saturated fat: 14g
  • Sodium: 579mg

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Shepherd's Pie Recipe