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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Servings: 4 servings


  • One teaspoon salt (plus more to taste)
  • Three large potatoes (about 1 1/2 to 2 pounds), peeled and quartered
  • Eight tablespoons (1 stick) butter, divided
  • One medium onion, chopped (approximately 1 1/2 cups)
  • 1 to 2 cups mixed vegetables (such as diced carrots, corn, or peas)
  • 1 1/2 pounds of ground meat (Lamb, Beef, or Turkey)
  • 1/2 cup broth (beef broth if using beef or lamb, otherwise chicken)
  • One teaspoon of Worcestershire sauce
  • Pepper and/or other seasonings of your choice


  1. Boil the Potatoes:
    • Place the peeled and quartered potatoes in a medium-sized pot.
    • Cover them with at least an inch of cold water.
    • Add a teaspoon of salt.
    • Bring to a boil, then reduce to a simmer and cook until tender (about 20 minutes).
  2. Preheat the Oven:
    • Set your oven to 400°F (205°C).
  3. Sauté the Vegetables:
    • While the potatoes cook, melt four tablespoons of butter in a large sauté pan over medium heat.
    • Add the chopped onions and cook until tender (about 6 to 10 minutes).
    • Add other vegetables based on their cooking time if you’re using other vegetables. Carrots can be cooked with the onions since they take a similar amount of time.
    • If you add peas or corn, toss them in toward the end of the onion cooking or after the meat starts to cook, as they don’t need much time.
  4. Add the Ground Meat and Flavorings:
    • Add the ground meat to the pan with the onions and vegetables.
    • Cook until it’s no longer pink.
    • If there’s excess fat, drain it (more than one tablespoon).
    • Season with salt and pepper.
    • Pour in the Worcestershire sauce and beef broth.
    • Let the broth simmer and reduce heat to low.
    • Cook uncovered for 10 minutes, adding more beef broth if needed to prevent the meat from drying out.
    • Taste the filling and adjust with additional salt, pepper, Worcestershire, or other seasonings as desired.
  5. Mash the Cooked Potatoes:
    • Once the potatoes are fork-tender, remove them from the pot.
    • Mash them until smooth, adding the remaining butter and salt to taste.
  6. Assemble the Shepherd’s Pie:
    • Spread the cooked meat and vegetable mixture in a baking dish.
    • Top it with the mashed potatoes, spreading them evenly.
    • Use a fork to create decorative ridges on the potato surface.
    • Bake in the preheated oven for about 20-25 minutes until the top is golden brown.
  7. Serve and Enjoy!
    • Let it cool slightly before serving.
    • Shepherd’s Pie is comfort food at its best!

(Be careful when broiling using Pyrex or glass dishes; they have been known to shatter under the broiler’s high heat. It’s not a worry if you use a ceramic or metal casserole dish.)