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Easy Shepherd’s Pie Recipe

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Got leftover mashed potatoes? Make shepherd’s pie! That’s exactly what I did in the pictures you see here. Let me tell you; this is an easy shepherd’s pie recipe. It’s also one of many naturally gluten-free recipes. Image shows a plate with a large serving of shepherd's pie on it, with text that reads "Homemade Shepherd's Pie" My mother-in-law, the sweet lady that she is, had made supper for us the night we moved into our new house, and she sent so much that we had a bunch of mashed potatoes left over. So I whipped this shepherd’s pie up the next day for lunch. Don’t you just love casseroles? Nothing speeds dinner prep up, like being able to group all of the nutritional food groups into one dish. Add a green salad, and voila! Dinner’s on the table. Just add some healthy ranch dressing. This easy shepherd’s pie recipe is a family favorite. And when I say family, I mean that it passes the approval of my seven siblings, parents, husband, and kids. Everybody loves it! Of course, we all have our little quirks in how we make it. Dad likes to use Velveeta cheese, my sister uses American. I typically use cheddar, or in this case, Colby-jack. My husband doesn’t like green peas in his, so I usually only put them in half of the casserole. Like I said, Quirky. Photo shows a close up photo of shepherd's pie on a plate Print

Easy Shepherd’s Pie Recipe

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Ingredients

Scale
  • 23 cups mashed potatoes
  • ½ pound ground beef (or turkey)
  • ½ onion, chopped
  • 2 tsp. oregano
  • 2 Tblsp. Cornstarch
  • 3 cups milk
  • 2 cups (or 1 can) mixed veggies such as peas, carrots, and corn.
  • 12 cups shredded cheese
  • Salt and pepper to taste.

Instructions

  1. Brown ground beef with onion. Mix in oregano and cornstarch.
  2. Stir in milk and cook over medium heat until thick and bubbly.
  3. Drain veggies (if using canned), and add to gravy.
  4. Pour into greased casserole dish.
  5. Sprinkle cheese on top.
  6. Spread mashed potatoes over the cheese.
  7. Top with more cheese if desired.
  8. Bake at 350º for 20-30 minutes until hot.

Serve with green salad.

Enjoy!

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14 Comments

  1. This does look delicious. Shepherd’s Pie can be so forgiving. Thank you for sharing your recipe at Monday’s Musings. Have a great week.

  2. Your Shepherd’s Pie sounds delicious, Elise. I’ve never had it made with cheese before but in my experience most everything is better with cheese 🙂 Thank you for sharing with us at the Hearth and Soul Hop.

  3. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

  4. I haven’t made shepherd’s pie in ages. Thanks for reminding me. Pinned. Thanks for sharing this with us on Weekend Bites.

  5. Hi! I love your recipes, and want to make this one too. But the recipe isn’t showing up.

  6. Can you respond to my reply with the actual recipe? It’s seems to have disappeared from the page. Several others mentioned the same thing. The last thing that was said was the word, “Quirky!” It seems like there was more said after that that also disappeared from the page. Thank you for your help!

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