Shepherd's Pie

  • Servings: 6
  • Rating:


  • 2 Tsp. butter, divided
  • 1/2 cup diced onion
  • 1 cup quartered mushrooms
  • 1/2 cup diced carrots
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tsp. garlic
  • 1 lb. beef cubes
  • 1 can (14 1/2 oz.) beef broth
  • 1 Tsp. tomato paste
  • 4 cups hot mashed potatoes


In a skillet over medium-high heat, melt 1 tablespoon butter. Saute onion, mushrooms, and carrots 5 minutes. Remove and set aside. Place flour, salt, and pepper in a shallow bowl. Coat the beef in flour mixture in batches. Heat 1 tablespoon butter in skillet., saute garlic 10 seconds, then add beef in batches and brown, remove and set aside. Add broth to hot skillet to deglaze, scraping residue into broth. Bring to a boil and reduce liquid by half, about 5 minutes. Stir in tomato paste, mix thoroughly and bring to a boil. Return vegetables and beef to pan, cover and cook 15 minutes. Uncover and cook 15 minutes longer. Place hot meat mixture in deep dish 9-inch pie pan. Top with hot mashed potatoes and broil about 4 minutes until top is golden.