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Classic Shepherd's Pie - Ground Beef


2 - 2 1/2 lb russet potatoes, peeled and cubed

1/4 cup sour cream

1/4 -1/3 cup milk

2 lbs Pasture to Plate Co. ground beef

1/2 cup chopped onion

1/2 teaspoon dried thyme, crushed

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons all purpose flour

3 tablespoons tomato paste

2 1/4 cups beef broth

2 teaspoons Worcestershire sauce

1 16 oz package frozen mixed vegetables


Preheat Oven to 350 degrees

1. In a 4 qt saucepan cook potatoes in enough boiling, lightly salted water to cover for 15-20 minutes or until tender; drain. Mash potatoes. Stir in sour cream, 1/2 tsp salt and enough milk to reach desired consistency.

2. While potatoes boil, in a 12" skillet cook ground beef, onion and thyme over medium high heat until meat is browned. Drain meat and return to pan. Add flour. Cook and stir over medium heat for 1 minute. Stir in tomato paste. Stir in broth and Worcestershire sauce. Bring to boiling; reduce heat and simmer, uncovered for 5 minutes. Stir in frozen vegetables, 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. Transfer meat mixture to a 3 qt baking dish. Spread mashed potatoes over meat mixture. Bake 20-25 minutes or until heated through and bubbly around the edges. If desired sprinkle with fresh parsley.

Makes 6-8 servings.


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