This recipe for Shepherd Pie is filled with tender chunks of beef, in a rich, thick beef gravy, with savory root vegetables topped with creamy mashed potatoes.
Here’s a twofer for you, two (different) meals out of one! Start out by making my Tender Beer Beef Stew, rustle up yourself some mashed taters (it just so happens that I had some frozen taters from Costco that needed to be used), toss in some green beans and frozen peas and ba-da-bing, ba-da-boom, you’ve got a beautiful, hearty, comforting meal – Shepherd Pie. Tender chunks of beef, in a rich, thick beef gravy, with savory root vegetables topped with creamy mashed potatoes.
Truly it’s that easy! Once you’ve made the Tender Beef Stew of course, but that alone is worth making so you can have this meal, just be sure to double or triple the recipe, you’ll eat more of it than you realize! Trust me, I’m always surprised with my little family of 4 how much we eat.
Start by lightly spraying an oven safe dish large enough to accommodate your family, this is fun and delicious to make in a cast iron pan too, if you have one that will work for your family. I needed one right in between for our family the other night, so made this small one, plus an additional one to bring to my Mom and Dad!
Next, mix in some green beans and frozen peas to the stew, I like to reheat the stew a little so that it doesn’t take quite as long in the oven once you bake it. I just used what I had on hand, which was a small bag of organic frozen peas along with a can of organic green beans, you could always use frozen for both or fresh! Sometimes I will put in some corn, but was clean out!
Since the mashed potatoes had been frozen (they were quite watery), I heated them on the stovetop returning them to their smooth and delicious state. Once they were the right consistency, I removed them from the heat and spooned it over the stew.
Since I made two pies out of one of the mashed potato “cartons” I had to keep it pretty thin, but if you have plenty or have leftover mashed potatoes or want to make some fresh just for this, then feel free to pile them on. Spread the mashed potatoes all the way to the edge of the pan in order to seal the edges of the stew.
Last, but not least, sprinkle on a little smoked paprika (or regular paprika, but if you haven’t tried smoked, give it a try, I’m kind of obsessed with all things smoked!) and then pop it in the oven at 375 for 40-45 minutes until hot and bubbly and the mashed potatoes are slightly golden.
If desired, you can bake and freeze, just be sure to cool completely before you freeze. Sealing tightly with foil.
You may freeze before baking, cover with foil and place instructions on foil, once ready to bake, allow to thaw (or if cooking from frozen, cook covered for 30 minutes, then uncover and finish cooking as described above.
Serve immediately with biscuits (yes, mine were out of the can, Annie’s Organic Biscuits the ultimate weeknight laziness) or warm bread and some cut up carrots and cucumbers for an easy, satisfying week night dinner.
This savory shepherd pie is the ultimate comfort food, delicious and tender beef stew under a blanket of fluffy mashed potatoes, baked until golden and bubbly.
- 3–4 cups Tender Beer Beef Stew
- 1 can (drained) or small pkg frozen green beans
- 1 small package frozen peas
- 1 small package frozen corn (optional)
- 2–4 cups mashed potatoes (depending on desired thickness)
- Smoked Paprika
- Preheat oven to 375 degrees
- Stir beans, peas and corn into stew.
- Scoop desired amount of leftover stew into a baking dish or cast iron pan.
- Cover to the edges with mashed potatoes, sealing the edges
- Sprinkle with a little smoked paprika (or regular)
- Bake at 375 for 40-45 minutes until mashed potatoes are golden and the stew is bubbling at the edges.
- If desired, this dish may be frozen, before or after cooking.
- If frozen prior to baking; keeping foil on, cook at 375 for 30-35 minutes, then remove foil and continue baking, watching mashed potatoes, if they get too brown loosely cover with foil until golden and bubbly. May also be thawed in refrigerator overnight to cut the time in half.
- If freezing after baking; let pan cool to room temperature, then cover tightly with foil and place in the freezer for up to 2 months.
- When ready to eat, reheat the shepherd’s pie (still covered with the foil) for 1 hour in a 350ºF oven. If you thaw the pie in the fridge the night before, you can cut that time in half.