Shepherd’s Pie

A comforting Fall dish, that can be pulled together in about 30 mins flat, fairly fuss free.

Time: 30 mins cooking and prep, 40 mins baking

Serves: 4, plus some left overs!

Original recipe comes from Alton Brown for the Food Network. As per usual, I made a few adjustments here – namely making it richer in flavor, and adding a lot more servings of veggies!

I also made this recipe on Instagram live, which you can find HERE!


· 1 yellow onion, diced finely

· 4 large carrots, diced finely

· 4 cloves garlic, minced

· 1lb ground pork (lamb is traditionally used in Shepherd’s Pie, you could also use beef)

· 2T flour

· pinch of salt

· 2T tomato paste

· 5T worchester sauce

· 1T chopped fresh rosemary

· 1T chopped fresh thyme

· 1.5 C chicken stock

· 1 C frozen corn

· 2 c frozen peas

· 4 russet potatoes

· Splash of skim milk (or whole milk, or cream, add butter if you want a rich mash)


  1. Prepare potatoes for mash – peel and dice potatoes into cubes, and throw into a pot of salted water, bring to a boil, and boil until tender (you can easily pierce with a fork).

  2. Preheat oven to 400F

  3. Sauté onions and carrots for about 4 minutes, in a skillet (or oven proof skillet if you have one)

  4. Add minced garlic

  5. Add pork, and brown (5 minutes)

  6. Sprinkle meat with 2T flour, add a pinch of salt and pepper, stir until coated, 1 min

  7. Add 2T tomato paste, 1.5c broth, 5T Worchester, and chopped herbs (thyme and rosemary), mix to combine

  8. Allow to thicken for 10 minutes

  9. While the sauce and meat mixture thickens.. Prepare the mash potatoes

  10. Drain potatoes from the water, using a masher start to mash the potatoes, adding a splash of milk as you go, until the desired consistency is reached. I used about 3 tablespoons of milk, and seasoned with salt and pepper. Set aside

  11. Once the meat mixture is thickened, it’s time to top with the mash! If you have an oven safe skillet, you can pile the mash on top, if not – just transfer the meat mixture to a casserole dish

  12. Start by sealing in the edges with the mash potato, and then fill in the middle, using a spatula smooth out the mash so it evenly coats the top layer of the mixture (check out my video here and skip to the end if you want to see a demonstration).

  13. Pop in the oven for 40 mins, and allow to cool for 10 minutes before serving!