Shepherd’s Pie Version 2


Hearty one pot Shepherd’s Pie has been around forever. Ground beef with vegetables and topped with delicious mashed potatoes makes this a complete meal. The next time you make mashed potatoes, make extra and add them to your Shepherd’s Pie for your next meal. I like a lot of mashed potatoes so I make a fresh batch of mashed potatoes just before I put this together. I like to cook my Shepherd’s Pie in my 10” cast iron pan that can go from the burner straight into the oven, however, you can bake this in a 3 quart casserole dish as well.





Add the onion and ground beef to a

large frying pan over medium heat.


Fry the ground beef and onion until no pink

remains and onion is tender. Drain grease

and add the salt and pepper.


Add the tomato sauce,

crushed tomatoes and vegetables.


Stir and bring to a simmer, stirring frequently.


Continue to simmer, stirring frequently,

until thick and vegetables are cooked.

This won’t take very long.


If you are using an oven safe frying

pan, add the mashed potatoes to the top.

Otherwise, pour the hamburger mixture

into an 3 quart casserole dish and

cover with the mashed potatoes.


Bake in a preheated 375 degree oven

for 20 minutes until heated through

and the edge starts to brown.


Remove from the oven and using a spatula

divide into serving size pieces and serve.

Shepherd's Pie Version 2



  • 1# ground beef
  • 1 medium onion, chopped
  • 15 oz. crushed tomatoes
  • 8 oz. tomato sauce
  • 1 tsp salt or to taste
  • 1/2 tsp pepper
  •  12 oz. bag frozen mixed vegetables
  • 4 cups prepared mashed potatoes


  1. Preheat oven to 375 degrees.
  2. In a large frying pan over medium heat, add the ground beef and onion. Cook until ground beef is no longer pink and the onions are tender. Drain grease and add the salt and pepper.
  3. Add the tomato sauce, crushed tomatoes and vegetables.
  4. Stir frequently and bring to a simmer. Simmer until the vegetables are tender and the mixture is thick.
  5. If you are using an oven safe frying pan, (I use my cast iron pan) add the potatoes on top. If you are not using an oven safe frying pan, pour hamburger mixture into a 3 quart casserole dish and add the potatoes to the top. Smooth the mashed potatoes out evenly.
  6. Bake for 20 minutes until hot or until the edge starts to brown.
  7. Remove from the oven and using a spatula divide into serving size pieces and serve.


  1. Call it as you wish but its English dish and if not lamb it is not Shepard pie but cottage pie with beef or pork mince with onions fried and potato mash with butter on top.Looks good what ever it is but I stick always to traditional English upbringing and this we loved and still do as lamb is in plenty here.

  2. I had to smile at your idea to make some mashed potatoes ahead. You’d rather find left-over chocolate than left-over mashed potatoes in our house 😀

  3. I love this dish! When my mom made it though, she had steamed, shredded cabbage on the bottom. Try it sometime, it adds to this delicious recipe!!

  4. This was always one of my favorites … my mom would make it and I’d come in the house on a cold day after waiting on the bus and trudging home and I could smell it when I opened the door.

    • Your mom was quite the cook! Those were the days when our mom’s always cooked from scratch…until the frozen TV dinners! As a kid I always loved the TV dinners. Now…yuck!

      • She was and I am going to touch on her baking in today’s post – I started it, then shut down to have some dinner. We had TV dinners on a Saturday night sometimes – I don’t remember what my parents had, but my favorite was Swanson’s wieners and beans with apple slices and I think it was cornbread. I thought that was a great meal. 🙂

      • And I liked those apple slices for dessert – my mom said to one time, I can make you those apple slices if that’s why you like the wiener and beans dinner so much Linda! Actually Mrs. Paul’s used to have those apple slices in the sauce and we had them whenever we had pork chops or pork loin – this was a few years later when I “refined” my tastes a bit. 🙂

      • Very!!! My blog post last night had me thinking about you and your cookie-making and treat-making. Me … I burned the slice-and-bake cookies and I didn’t even have to slice them … they came sitting on a cardboard tray!

      • Glad to make you smile Diane – I now realize how lucky I was that I came home every night to a nice home-cooked meal … on the Shepherd’s Pie, my mom had the cheese on top of it and I always got to eat the crispy crust of broiled cheese and potato. Being the kid and only child has its good points. 🙂

      • Yes, try it … it makes a crispy au gratin on the top and it forms on top of the potato and it is quite tasy to just peel it off and eat it … she probably used Velveeta Cheese and put the slices on top … I don’t know how long before it was ready to come out of the oven … a long time, just before? I think she used Kraft Singles too, but pretty sure it was Velveeta as cheesier.

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