Not Your Mama’s Shepherd’s Pie

This recipe is my take on Shepherd’s pie. I add a lot more veggies and make a homemade gravy to go inside. The time consuming part is chopping all the veggies, but it is worth it in the end. Don’t forget a good crusty bread to mop up that yummy sauce!
Not Your Mama’s Shepherd’s Pie
1 tablespoon olive oil
1 teaspoon black pepper
1 lb ground beef or turkey
1 onion, finely diced
3 -4 large carrots, diced
2 stalks celery, chopped
2 cups broccoli florets, chopped
4 oz. mushrooms (I used cremini)
1 cup frozen peas
1 cup frozen corn
3 -4 sprigs fresh thyme, finely chopped
2 tablespoons flour
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 10.5 oz can beef consomme
4-6 cups of mashed potatoes (I made mine with butter, milk, and salt)
1/2 cup grated parmesan cheese
1. Pre-heat oven to 400°F.
2. Saute carrots in the olive oil until starting to get tender.
3. Add in the onions, broccoli, celery and saute for a minute or two then add the add the meat.
4. Season with black pepper and thyme.
5. Cook until browned then drain fat.
6. Add the peas, corn, and mushrooms.
7. Sprinkle with flour and stir through.
8. Add tomato paste and  Worcestershire sauce.
9. Let this reduce slightly then add the beef consomme. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
10. Remove from heat. Add the meat and veggie mixture to an oven safe casserole dish or 9×13 pan.
11. Spoon or pipe the mashed potatoes over top. Sprinkle with Parmesan cheese.
12. Bake for about 20 minutes or until the potato is nice and browned on top.
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    MyMommyStyle Meet Camille

    Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!


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