"Shepherd’s" Pie

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The first time I made this recipe, my parents left my brother and me in charge of babysitting our baby brother. I was ridiculously excited because, for the first time ever, I could make something with whipping cream without hearing, "What's in this?" from my dad.

My dad has never liked whipping cream, sour cream, or basically any cream in savory food. Milk? Totally fine. Butter? No problem. But somehow if there's even a splash of whipping cream hiding in a recipe, he knows.

So naturally, the first thing I decided to make while he was gone was Cottage Pie.

Quick note: I know this is technically a cottage pie because it's made with beef instead of lamb. But growing up, everyone around me called it shepherd's pie, and honestly... old habits stick. so you'll probably catch me calling it both throughout this post.

I followed the recipe, and honestly felt pretty proud of myself. It was rich, creamy, cheesy, and everything comfort food should be. My brother happily ate it... although, to be fair, he'll eat just about anything. I've literally watched him dip a jerky stick in peanut butter. On a separate occasion, he tried one with Nutella too. So maybe I shouldn't have based my confidence off his opinion.. but I did anyway.

fast forward a little while, and I made it again - this time serving it to the guy who dropped my off last during a ride out because I "lived furthest away" which was actually true, so living the furthest away definitely worked in my favor. Years later, this man admitted it was one of the meals that made him think I was wife material. Looking back, I find it hilarious that the recipe which apparently helped me win over my future husband originally contained onions and mushrooms. Now they're the first two things I'd leave out if I were making it just for him.

I've changed a few things over the years, but this version is the one I always come back to. It's one of my favorite meals to freeze for busy nights, bring to new moms, or make when I just want something cozy.

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Ingredients

• 1 pound ground beef

• 1 medium onion, diced

• About 1 cup mixed vegetables

• 1 cup prepared gravy

• ½ cup whipping cream

• Salt and pepper, to taste

• About 4 cups prepared mashed potatoes

• Shredded cheese, for topping

You can use carrots, peas, and mushrooms individually when you have time, or use a bag of pre-cut fresh or frozen mixed vegetables for the quicker version.

Whipping Cream Substitute

Replace the whipping cream with:

• ½ cup milk

• A little extra butter

The filling will be slightly lighter but still creamy and delicious.

Instructions

1. Preheat the oven to 375°F.

2. Add diced onion to a large skillet. Cook over medium heat, cook until the onion has softened, then add beef. Continue cooking over medium heat, breaking the beef apart as it cooks, until the meat is browned.

3. Drain any excess grease if necessary.

4. Add the vegetables and continue cooking until they begin to soften. Frozen vegetables may only need a few minutes.

5. Stir in the gravy and whipping cream. Season with salt and pepper to taste.

6. Let the filling cook for a few minutes, stirring occasionally, until everything is warmed through and the sauce is creamy.

7. Transfer the beef mixture to a baking dish and spread it into an even layer.

8. Spoon the mashed potatoes over the filling and carefully spread them to the edges.

9. Sprinkle shredded cheese generously over the top.

10. Bake until the filling is hot and the cheese has completely melted. Since the ingredients are already cooked, there is no complicated test - the shepherd’s pie is ready when the cheese looks melted and delicious.

Let it sit for a few minutes before serving because the filling underneath will be very hot.

Freezer Friendly Individual Shepherd’s Pies

This recipe also works well for meal prep. Assemble the shepherd’s pie in small 4 inch

freezer safe ramekins, cover them securely, and freeze.

Move one portion from the freezer into the refrigerator the night before you need it. Once it has thawed overnight, it is ready to grab in the morning and reheat for lunch.

You can also freeze one large shepherd’s pie, although the smaller ramekins are especially convenient for individual work meals.

A Few Easy Variations

The vegetables in this recipe are very flexible. Use whatever works for your household and whatever you already have available.

On a slower day, I use onion, carrots, peas, and mushrooms. On a rushed day, I use onion and about a cup of mixed vegetables. Even onion and frozen peas will work when that is all you have.

Just don’t forget the cheese. That part is not optional in our house.

Recipe note: My version was originally inspired by Tasty’s Thanksgiving Leftovers Shepherd’s Pie. Over the years, I adapted it into the cheesy ground beef version my family makes today.