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Shepherd’s Pie

I usually like to make shepherd’s pie in the fall or winter, but we had such chilly, fall days last week that I figured I could slip it in. Besides, I was able to use two out of the eight packages of frozen vegetables I had in the freezer (hooray!), and I had everything else on hand as well. This dinner was perfect for the Penny Pinching Pantry Raid.


  • 1 lb ground beef or chicken
  • 4 baking potatoes
  • 2 Tbsp butter
  • 2 Tbsp milk
  • 1 tsp garlic powder
  • 1/4 cup shredded cheddar cheese
  • 2 (16oz) packages frozen vegetables, thawed
  • 1/4 cup chicken broth
  • 2 cloves mincedย garlic
  • 2 Tbsp ketchup
  • 1/8 tsp tabasco sauce
  • 2 tsp Italian seasoning
  • Shredded cheddar cheese for the top

Preheat the oven to 375 degrees. Chop the potatoes into chunks, and then bring them to a boil in salted water. Reduce the heat to low, then simmer for about 20 minutes or until the potatoes are tender. Drain, then mash them with the butter, milk, and garlic powder. Stir in the 1/4 cup cheddar cheese.

Cook the beef until brown, and drain. Add in the broth, ketchup, seasoning, and tabsco sauce. Mix well.

Add in the thawed vegetables and toss.

Spoon into a 9 by 13-inch pan.

Then, cover the beef mix with the mashed potatoes.

Bake for about 20 minutes or until heated through. Sprinkle with the extra cheddar cheese, and bake about 2 minutes longer or until the cheese is melted.

Store the leftovers in the refrigerator…since it’s just the two of us, we had a ton!

Posted by on July 9, 2009.

Tags: , , , ,

Categories: dinner

11 Responses

  1. We don’t eat meat, but maybe I can do a veggie version. Great job to use what you have!

    by Maria on Jul 9, 2009 at 9:50 am

  2. Thanks! Yeah, you can definitely leave out the meat…I don’t think you’d even miss it! ๐Ÿ™‚

    by Tracy on Jul 9, 2009 at 9:56 am

  3. Hmm we always just do the meat & potato & corn version – but it looks good with different kinds of veggies – I’ll have to give it a shot ๐Ÿ™‚

    by Sandy on Jul 9, 2009 at 11:22 am

  4. I love making shepherd’s pie. This recipe is very similar to mine. Yummy.

    by G. on Jul 9, 2009 at 3:24 pm

  5. What a colorful shepherd’s pie! Very pretty! (And I never thought I’d say that about shepherd’s pie!)

    Did you change your header? It’s adorable! Am I just now noticing it?

    by Bridget on Jul 9, 2009 at 8:49 pm

  6. This sounds wonderful… Shepherds Pie is always a good way to use odds and ends of things. Perfect for the challenge!

    by Jen @ My Kitchen Addiction on Jul 9, 2009 at 9:49 pm

  7. Bridget – Thanks!! I changed the header about a month ago, I think…so it hasn’t been too long. ๐Ÿ˜‰

    by Tracy on Jul 10, 2009 at 9:25 am

  8. im soooo doing this for PPPR.
    Thanks for the great idea!


    by ashley on Jul 13, 2009 at 11:50 pm

  9. Ashley – awesome! Let me know how it turns out! ๐Ÿ™‚

    by Tracy on Jul 14, 2009 at 9:04 am

  10. Hi, Tracy
    Found you on Tasty Kitchen. I’m going to tell my DIL your blog, ‘cuz she, too, is a fairly new cook (married 3 years to our son). She has asked me to teach her, but since they live 2 hours away we don’t get to have cooking lessons as often as we’d like. So I’m going to tell her about your blog. For visual learners, especially, your photos open up the wonderful universe of cooking and, by extension, the possibilities for hospitality with family and friends. Keep up the good work. *Karen

    by kittenz on Aug 27, 2009 at 1:17 pm

  11. Just to let you know shepherds pie is made with lamb (hence Shepard). This is a cottage pie.

    by Jamez on Nov 19, 2011 at 9:14 pm

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About Sugarcrafter

Hi there! I’m Tracy, and I live in upstate NY. My husband and I met in college and have been married since 2005. A Canning, baking, writing, photography, and even cleaning (yes, cleaning – it can be oddly relaxing), are all things that I enjoy. This blog brings all of those passions together – but […]more →