Shepherd’s Pie (revised & updated)

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I have made some additions to this recipe to add some further wonderful flavors! This is one of my favorite nutritious winter meals for any size family. A great way to stretch your meat for a frugal well balanced meal. You can even throw in some rice or quinoa as desired. It freezes remarkably well!

Shepherd’s Pie

8 medium potatoes, cut into chunks
8 medium carrots, cut into small chunks
1 lb. ground turkey or ground beef
1 medium onion, chopped
3 garlic cloves, minced
20 ou. can tomato sauce, diced or stewed tomatoes
2 1/2 tsp. sweet basil leaves
1-2 Tbsp natural sweetener (honey, rapadura or sucanat)
1 tsp. salt
1 tsp paprika
1/2 tsp ground mustard
1 tsp garlic powder or more fresh garlic
1 bay leaf or 1 tsp chopped bay leaf
1 cup fresh mushrooms, sliced (optional)
3-4 cups total veggies – mushrooms, green beans, peas & corn, fresh or frozen
milk, butter & salt to season mashed potatoes, as desired (our favorite combination: 1/4 cup butter, 1/2 tsp salt, 2 Tbsp mayonaise, and 1 garlic clove)
1/2 – 1 1/2 cups grated cheddar cheese

Boil and cook potatoes and carrots. Carrots take longer then potatoes, so I encourage starting with carrots and then adding potatoes after 10 minutes or so. While cooking, brown ground turkey/beef in a skillet adding onion and garlic when about half browned. Add remaining ingredients, except vegetables. Season as desired. Allow to simmer for 20-25 minutes. Add mushrooms, green beans, peas and corn, as desired in the last 5-10 minutes. Mash the potatoes and carrots once they are soft with a mixer and add milk, salt and butter to flavor. Layer the meat mixture in a 9×13 pan (or two 8×8 pans), followed by the mashed potatoes. Top with cheese and a dash of paprika (if desired). Bake for 30 minutes at 350 degrees.

For the Freezer:

Combine and assemble all the cooked ingredients as instructed but refrain from baking. Cover and freeze as desired. When ready to serve, thaw and bake at 350 for 30 minutes. For our smaller family, I divide this into two 8×8 pans and freeze one for later. Yum!

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of three, homemaker, and writer. She is the editor of Passionate Homemaking since its beginning five years ago. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

20 Responses to Shepherd’s Pie (revised & updated)

  1. Allison April 19, 2011 at 7:13 pm #

    MMMM….! Plan on replacing the carrots with sweetpotatoes! :) Looking forward to sharing this with firends tomorrow!

    • Allison April 20, 2011 at 5:55 pm #

      that was supposed to say friends :) We all really enjoyed it! (i blended up my veggies really fine in my vitamix blender so no one know that they we getting so many veggies!)

  2. Christina April 18, 2011 at 11:51 am #

    I just made some for a new mom in our church, and will plan on making a pan for us when we are farther along in the GAPS diet!! :)

  3. Tori January 17, 2011 at 9:49 pm #

    Just wanted to say that I made this tonight, and it was a big hit with the family! Thanks so much–I’ll be using this recipe again!

  4. Misty June 21, 2010 at 10:11 pm #

    This was another great recipe. I was skeptical of the potato/carrot mixture on top but it was really good, such a clever way to get in more veggies and use less carbs!

  5. Kelly March 1, 2010 at 8:11 am #

    We first came across this recipe doing a 30 day cooking with onceamonthmom.com I loved this recipe and the combination of potatoes & carrots. I never made shepherd’s pie because recipes I’d seen before used processed fake food. This was great and I’m now a huge fan of yours!

  6. Christy November 19, 2009 at 6:12 pm #

    I haven’t made Shepherd’s Pie since I quit using canned tomato soup years ago. Thanks for posting a healthier version. We just had it for dinner and everyone really liked it. Although I did cheat and use some “natural” instant potatoes I had stashed since I was pressed for time. I may try a potato/cauliflower mixture next time. Thanks!

  7. Jennifer C. November 6, 2009 at 4:45 pm #

    I just wanted to give you a big thanks for this recipe! My family loves it all except for my youngest but she ate the taters off the top. I was suprised at how much it made. I think that I could have made 4 9″ by 13″ pans out of it had I not stuffed the first one so full- it actually spilled over a little in the oven- oops! But now I have a half a pan leftover and two pans in the freezer! I am 6 months pregnant with 3 little ones 6 and under. So this is a blessing of a find! Can you tell I am excited and it was really so so good! I had my doubts with all the ingredients but it was excellent so to anyone who has not tried this recipe- do so! You will not regret it.

    • Jennifer C. November 7, 2009 at 5:33 pm #

      I forgot to add that I did double the recipe :)

  8. TheRoosterChick October 15, 2009 at 7:07 am #

    Looks yummy, thanks for sharing.

  9. Tera June 29, 2009 at 3:37 pm #

    Absolutely fantastic! Thought I would share that Costco has frozen organic mixed veggies with carrots, corn, peas, and green beans. I used them in this recipe and also in the Chicken and Dumplings. They really save time and are so good! Thanks for another great recipe!

  10. Taylor February 10, 2009 at 2:17 pm #

    Great recipe! Nice to have something that had all the creamy goodness but still tasted good with veggies :) thanks!

  11. Norma February 5, 2009 at 10:16 am #

    Hello, I came across your website by accident. I am also a Christian and I think your website is great. Thank you for all your wonderful information.

  12. Jerri February 4, 2009 at 4:48 am #

    Great looking shepherd’s pie!

  13. Cindee Pate February 3, 2009 at 3:19 pm #

    I just found your blog today while searching for a recipe online! I am so excited and have shared it already with friends. I’m still studying the kefir thing….thanks for your time and your passion for the Lord! Cindee

  14. Organizing MOmmy (Jena) February 3, 2009 at 3:17 pm #

    Wow! This is a zinger of a recipe. Never thought to mash carrots and potatoes together. Sounds great.

  15. Alison February 3, 2009 at 2:37 pm #

    I was literally just discussing with my husband this morning about how I want to try a new Shepherd’s Pie recipe! How convenient! Thanks!

  16. Joy February 3, 2009 at 1:32 pm #

    This looks delicious, Lindsay. I can’t wait to try it. My 6 year old daughter made your (oh…I can’t remember the name of it) garden vegetable soup the other day and we all loved it!
    Thanks for taking the time to share your recipes!
    Blessings,
    Joy

  17. MommyAmy February 3, 2009 at 11:19 am #

    Great recipe! I hadn’t thought of combining carrots with potatoes for something like this, great idea!!

  18. Melissa February 3, 2009 at 7:28 am #

    Looks delicious :) I had actually planned on trying the original recipe this week!