Ultimate Sheppherd’s Pie

I have to apologize, I don’t have a picture to post with this recipe.  I make it often, so the next time I do, I’ll snap a shot of it.

Being born in New England and raised on northeast cuisine (meat ‘n potatoes), we lived on this dish.  As I grew older and interested in cooking, I realized that there are so many different versions of Sheppherd’s Pie.  I’ve played with mine and doubt that I’ve ever duplicated the recipe, adding something or tweaking it along the way.

Here’s my “basic” recipe.  I always double it and freeze one.

2 lbs lean ground beef
1 medium onion
3 carrots
3 stalks celery
8 oz of portobella mushrooms coarsely chopped
2 cloves garlic
1 packet brown gravy mix
¾ cup water
1 TBSP Olive oil
Kosher Salt &amp Ground Black Pepper
3 pats of butter
Mashed Potatoes (see recipe below)
6 medium baking potatoes (Yukon gold are best)
4 TBSP unsalted butter
4 oz cream cheese
½ cup heavy cream

Preheat oven to 350 degrees.
Peel potatoes and quarter.  Place in large pot of water and cook until just tender, 20-25 minutes.

While potatoes are cooking, in food processor, pulse onion, carrot, celery and garlic until diced.  In large skillet or dutch oven, heat olive oil over medium heat.  Add ground beef.  When cooked half way through, add onion, carrot, celery & garlic mixture along with mushrooms, salt & pepper.  Continue cooking over medium heat until meat is just browned.  Mix water and gravy mix together and pour over meat mixture.  Turn heat to medium low and let cook until liquid is cooked down.

Drain potatoes and return to pot.  Over low heat, mash potatoes to let steam escape.  Turn off heat and add 4 tbsp butter, cream cheese, heavy cream & salt and pepper.  Mash until creamy and consistency you desire.

Pour meat mixture into deep 9×13 baking dish.  Top with mashed potatoes and pats of butter.

Bake in 30-35 minutes or until browned and bubbly.

Of course, it wouldn’t be a good ‘ol yankee dinner without some crusty bread to go along with it!


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