Shepherds Pie

I keep forgetting to take pictures of what I cook. I’ve made shepherds pie 3 times the past 2 weeks because it’s just that good. It’s the perfect homey dish that is so satisfying. Honestly, who doesn’t like mashed potatoes, gravy, and meat?

This is shepherds pie in a cup. I couldn’t fit everything into a single casserole dish so got creative with these mugs. I think it’s a really great idea to have meals in a cup not only for the cute factor but because it’s a great way to eat a single portion of the meal (if you’re like me and can’t have enough of shepherds pie).


  • 2 pounds of russet potatoes, washed, peeled and cut into cubes
  • 2 tbsp. of sour cream
  • 1/2 cup of half and half
  • 1 egg yolk
  • 1.75 pounds of ground chuck
  • Handful of frozen peas and carrots
  • 1 onion, chopped
  • 3 tablespoons of butter, softened
  • 3 tablespoons of flour
  • 1 cup of beef broth
  • salt and pepper to taste
  • sprinkle of paprika
  • sprinkle of chopped parsley
  • 1 tbsp of olive oil
  • 2 tsp.worcestershire sauce


Peel the potatoes and cut into cubes – place into boiling salted water

Meanwhile, heat the pan with olive oil and cook the meat

After 5 mins, place the onions with the meat and cook

After about 5 mins, mix in the peas and carrots.

Season with salt and pepper

Drain the pan of excess fat

When the potatoes are done, strain them and place into a big bowl

Mash the potatoes, adding sour cream, half and half, and egg yolk

In a small saucepan, make the gravy — heat the butter withflour, whisking to dissolve the flour chunk

Pour in the broth and let it simmer, whisking continuously

Add the worcestershire sauce

Mix the gravy with the meat and place in a casserole dish

Add the mashed potatoes on top

Sprinkle with paprika and broil in the oven for about 10-20 mins until the potatoes are golden.




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