Stovetop Shepherd’s Pie

PIN this recipe for Stovetop Shepherd’s Pie now… So you can make it later!

Yes, I realize this is my 457,947 version of shepherd’s pie, and yes I realize that technically this should be called cottage pie, but I love messing with success and I love calling it shepherd’s pie and I’m never going to stop.  I gotta be me.

This is the version for folks who want their shepherd’s pie and they want it NOW. 

This recipe streamlines things just a little so that you skip the baking time and instead just pile some buttery mashed potatoes right on top of a savory, flavorful beef and veggie mixture. 

ALL. THE. YUM.

Here’s how to make Stovetop Shepherd’s Pie!

Start with the potato topping: put 2 pounds of cut up potatoes (I love Yukon Golds for this) in a medium pot, cover with water, stir in a tablespoon of salt and bring to a boil.  Turn down the heat and simmer until tender, about 15-20 minutes. Drain and return to pot.

Warm 6 tablespoons of butter and a cup of milk together in a small pot until butter is melted. Using a potato masher or a potato ricer, mash the potatoes.  Add the butter and milk and mash again.  Season to taste with salt and pepper and cover to keep warm while you cook the rest of the recipe.

Cook 2 pounds of ground beef in a large deep skillet over medium high heat until it’s nice and browned.  Drain the beef in a strainer and set aside.

Pour ¼ cup of water into the skillet, add a peeled and chopped sweet onion and 4 chopped up carrots and cook over medium heat until softened, about 5 minutes. Stir in 4 tablespoons of tomato paste and then 2 tablespoons of flour and stir for another 2 minutes or so.

Add 2 tablespoons of Worcestershire sauce, 2 cups water, and the cooked beef. Stir in 2 teaspoons of salt and a pinch of pepper and simmer until thickened, stirring occasionally, about 10 minutes. Stir in 10 ounces of thawed frozen peas and turn off the heat.

Ladle the beef mixture into bowls.  Top with a generous spoonful of mashed potatoes, a dollop of butter and a sprinkle of parsley. 

I’m telling you what….comfort food in a bowl. To the max.

This is also a great way to use up any leftover mashed potatoes (I always make WAY more mashed potatoes than we can eat just to have leftovers of mashed potatoes).

And my last piece of advice? Eat it with a soup spoon. Happiness!