Who said a pie needs to be sweet? Enjoy this savory pie made of meat and vegetables with a crust of delicious mashed potatoes! Traditionally made with lamb, we’re using ground sirloin instead, although you can definitely make this recipe with lamb, if you prefer. This dish is also a great way to use up left over beef roasts. Just cut up the hunks of cooked beef into small pieces and use that meat instead of ground sirloin. The possibilities for this dish are almost limitless – we’d love to hear how you tweak our Shepherd’s Pie recipe to make it your own. Let us know in the comments below!
- 1.5 lb(s) Ground Sirloin (you can substitute ground beef)
- 3 Russet Potatoes (ground lamb)
- 1 Yellow Onion (or chopped meat)
- 1 cup(s) Peas (cooked and mashed to your liking)
- 1 cup(s) Carrot (diced)
- 1 cup(s) Corn (frozen)
- 1 cup(s) Beef Broth (diced)
- 2 Tbsp Tomato Paste (frozen)
- 1 Tbsp Vegetable Oil
- 1 Tbsp Flour
- 1 Tbsp Salt
- 2 tsp Worcestershire Sauce
- 2 tsp Black Pepper
Add the vegetable oil to a large pot and heat over medium high heat. Once hot, add the carrots and onions. Cook for about five minutes, until soft. Once soft, add in the ground sirloin and season with salt and pepper. Continue cooking until meat is brown. Once brown, add peas, corn, tomato paste, flour, Worcestershire sauce and beef broth. Stir to combine. Let simmer for 5 minutes.
After simmering, pour the mixture into a large (8″ x 13″ or similar) casserole dish and spread evenly among the bottom. Spread your mashed potatoes over the top of the meat and vegetable mixture. Make sure there is space between the top of the dish and the potatoes, you do not want the potatoes to overfill the dish. You can add grated cheese on top of the potatoes for more flavor if you like!
Place into an oven preheated to 400ºF and bake for 20-25 minutes, until the potatoes are golden brown and the dish is warm throughout. Remove, let rest for five minutes and serve. Enjoy!