Ultimate Shepherd’s Pie – a delicious, flavorful spin on your classic Shepherd’s Pie recipe that the whole family will love!!
The Ultimate Shepherd’s Pie Recipe
This recipe is a delicious spin on the classic Shepherd’s Pie, which is typically made with mashed potatoes on top. Instead of mashed potatoes we made the most amazing cheesy hash brown topping that is out of this world! You have to try it! This is a Sunday dinner that is perfect for all those chilly winter nights and the whole family will devour it. If you are looking for something a little lighter then try this Whole30 Sheperd’s Pie!
What You Will Need
- Hashbrown Topping:
- shredded hashbrowns – just grab your favorite – we used Mr. Dell’s Hashbrowns.
- kosher salt & pepper – a dash of each for some seasoning.
- sour cream & shredded cheese – because everything is better with these – feel free to use dairy-free options of both.
- lemon juice – helps to bring out all the great flavors.
- Filling:
- olive oil – just a little to get things cooking in the pan.
- garlic, red onion & yellow onion – these start the flavor party with the ground beef.
- ground beef – just a pound and personally, we love ground beef from Country Natural Beef.
- cassava flour – just a little added to help thicken things up – you can use all-purpose flour too!
- beef broth – just grab your favorite beef broth.
- carrots, celery, frozen corn, green bell pepper, & frozen peas – the vegetables that we used but you could any combination of vegetables you have on hand.
- diced tomatoes, tomato paste, & ketchup – the delicious tomato base for the dish.
- worcestershire sauce, soy sauce, dijon mustard, & apple cider vinegar – a bit of each really gives the flavor some depth!
- lemon juice – a bit of acidity to help bring out all the great flavors!
- kosher salt, dried oregano leaves, chili powder, dried thyme leaves, & smoked paprika – a wonderful combo of spices that really bring a lot of flavor!
- coconut sugar – just a bit for some added sweetness.
What Vegetables Can I Use In Shepherd’s Pie
For this recipe we used green bell pepper, frozen peas, frozen corn, carrots, and celery, but you could easily switch any of those out for other vegetables that you have on hand. Personally, we love using fresh veggies but you could also substitute these with a big bag of frozen vegetables too!
How Long Can I Keep Cooked Shepherd’s Pie In The Fridge
You can store shepherd’s pie in an airtight container in the fridge for about 3-5 days.
How Do You Reheat Shepherd’s Pie
If you want to reheat shepherd’s pie in the oven, simply make sure it is in an oven-safe container, cover it with aluminum foil, and place it in the oven for about 30 minutes at 350 degrees.
How To Make The Ultimate Shepherd’s Pie
Step one – place all of your topping ingredients in a mixing bowl.
Mix up your topping and set aside.
Step three – sauté the garlic and onions in an olive oil coated cast iron skillet.
Add the ground beef and cook until brown.
Add cassava flour and beef broth, stir and simmer to thicken a bit.
Add all the vegetables, diced tomatoes, and the rest of your ingredients.
Stir to fully combine.
Sprinkle 1/2 of the cheese on top, then the hash brown mixture, and then the rest of your cheese.
Bake for 30 minutes!
Enjoy!
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Other Recipes You Might Like
Comforting Irish Beef Stew
Dutch Oven Pot Roast
Gluten Free Dumplings & Meatballs
Easy Chicken and Dumplings
Ingredients
Hashbrown Topping:
- 5-6 cups shredded hashbrowns
- 2 ½ cups shredded cheese, regular or dairy-free, divided
- ½ cup sour cream, regular or dairy-free sour cream
- 1 teaspoon kosher salt
- 1 teaspoon lemon juice
- ¼ teaspoon ground black pepper
Filling:
- 1 tablespoon olive oil, or ghee
- 3 teaspoons garlic, minced
- ¼ cup red onion, diced
- ¼ cup yellow onion, diced
- 1 pound ground beef
- 3 tablespoons cassava flour, or all-purpose flour
- 1 ¼ cups beef broth
- 15 ounces diced tomatoes, don’t drain
- 1 green bell pepper, diced
- 2 medium carrots, sliced
- 1 celery stalk, sliced
- 1 cup frozen corn
- ½ cup frozen peas
- 2 ½ tablespoons soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons ketchup
- 1 ½ tablespoons dijon mustard
- 4 teaspoons worcestershire sauce
- 1 ½ teaspoons dried oregano leaves
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons dried thyme leaves
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika, sub regular paprika
- ½ teaspoon coconut sugar
- ½ teaspoon apple cider vinegar
Instructions
- Hashbrown Topping: Combine 5-6 cups shredded hashbrowns, ½ cup shredded cheese, ½ cup sour cream, 1 teaspoon kosher salt, 1 teaspoon lemon juice and ¼ teaspoon ground black pepper to a medium mixing bowl. Stir to combine. Set aside.
- Prep: Preheat oven to 350℉.
- Sauté: Bring a large cast iron skillet (deep and 12 inches wide) to medium-high heat. Add 1 tablespoon olive oil. Swirl to coat the pan. Add 3 teaspoons garlic and move around pan constantly until fragrant, about 20 seconds. Add ¼ cup red onion and ¼ cup yellow onion, let cook about 1-2 minutes.
- Brown Beef & Thicken: Add 1 pound ground beef and move around pan until no longer pink and fully cooked; drain any excess grease. Add 3 tablespoons cassava flour and stir to combine with the ground beef mixture. Keep the cast iron skillet over medium heat and add 1 ¼ cups beef broth. Stir and let simmer to thicken.
- Combine: Add 15 ounces diced tomatoes, bell pepper, carrots, celery, 1 cup frozen corn, ½ cup frozen peas, 2 ½ tablespoons soy sauce, 2 tablespoons tomato paste, 2 tablespoons ketchup, 1 ½ tablespoons dijon mustard, 4 teaspoons worcestershire sauce, 1 ½ teaspoons dried oregano leaves, 1 ½ teaspoons chili powder, 1 ½ teaspoons dried thyme leaves, 1 teaspoon lemon juice, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, ½ teaspoon coconut sugar and ½ teaspoon apple cider vinegar. Stir to combine.
- Add Topping: Sprinkle 1/2 cup cheese over top. Spread the hashbrown mixture on top of the cheese and spread out evenly covering the whole pan. Sprinkle the remaining cheese on top of the hash brown mixture.
- Bake: Place on middle rack, uncovered, for 30 minutes or until the cheese is melted and it is bubbling.
- Serve: Let cool slightly before serving.
Notes
- Hash Brown Recommendation: I used Mr. Dell’s Shredded Hashbrowns.
- Cassava Flour Substitute: you can substitute all-purpose flour for the cassava if you wish.
- Storing: you can keep leftovers in an airtight container in the fridge for 3-5 days.
Amy says
My family loved this and it came together easily!
Erin says
YAY! So happy to hear that, Amy! And thanks for coming back to leave a review!