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sheppards pie recipe With Golden Potato Crown
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This recipe features a comforting shepherd’s pie topped with a golden mashed potato crown, perfect for a satisfying family dinner or casual gathering. It combines a savory ground meat and vegetable filling with a creamy, rich potato topping.
Ingredients
- 1.5 lbs Ground Beef or Lamb, 85/15 lean
- 1 medium Onion (about 150g), finely chopped
- 2 medium Carrots (about 150g), diced small
- 1 cup Peas, frozen or fresh
- 1 cup Corn, frozen or fresh or canned
- 1 cup Beef Broth, low-sodium
- 1 tbsp Worcestershire Sauce
- 2 tbsp All-Purpose Flour (or cornstarch or GF flour blend for gluten-free)
- 2 lbs Russet or Yukon Gold Potatoes, peeled and chopped
- 2 tbsp Unsalted Butter
- 0.25 cup Whole Milk (or plant-based milk for dairy-free)
- Salt, to taste
- Black Pepper, to taste
- 0.5 cup Shredded Cheddar Cheese, optional
Instructions
- Prep Potatoes: Peel and chop potatoes into 1-inch cubes. Place them in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender (15-20 minutes). Drain well, then return to the pot. Mash with 0.25 cup milk and 2 tbsp butter, seasoning generously with salt and pepper until smooth and creamy.
- Cook Meat and Veggies: In a large, oven-safe skillet (like a 10-inch cast iron), brown the ground meat over medium-high heat (8-10 minutes), breaking it apart. Once browned and no longer pink, drain any excess fat. Add chopped onions and carrots to the skillet; cook, stirring occasionally, until softened (5-7 minutes) and the onions become translucent.
- Build Filling: Stir 2 tbsp flour into the meat and vegetable mixture; cook for 1 minute, allowing it to coat everything evenly. Pour in 1 cup beef broth and 1 tbsp Worcestershire sauce. Add the peas and corn. Bring the mixture to a simmer and cook until the sauce has thickened (5-7 minutes) and coats the back of a spoon.
- Assemble and Bake: If your skillet is not oven-safe, transfer the filling to a 9×13 inch baking dish. Carefully spread the mashed potatoes evenly over the top of the filling, using a fork to create peaks that will brown nicely. For a richer crown, sprinkle a layer of 0.5 cup cheddar cheese over the potatoes before baking. Bake at 375F (190C) for 25-30 minutes, or until the filling is bubbly around the edges and the potatoes are golden brown.
Notes
For gluten-free, use cornstarch or a GF flour blend. For dairy-free, use plant-based milk. For a spicy kick, add a pinch of red pepper flakes with the broth. A food processor can be used to quickly chop vegetables, saving prep time. Leftovers can be stored in the refrigerator for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 250 g)
- Calories: 450 calories
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg