Shepherd’s Pie from Cherished Bliss

Hi The Best of this Life readers, My name is Audra, and I currently blog over at cherishedbliss.com along with my sister, Ashley. For the past two years I have been the sole voice behind Once a Mom, Always a Cook where my primary focus has always been creating family recipes. At Cherished Bliss, my plan is to continue sharing old family recipes and new favorites that I pick up along the way. I would be delighted for you to stop by and visit anytime!

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Today I am honored to share a wonderful comforting meal with you, Shepherd’s Pie. In America we call this Shepherd’s Pie, but others around the world might argue to say this is cottage pie. Either way you name this dish it is simply delicious! Total comfort food right here in this little cast iron skillet and I would like to invite you to sit down and enjoy a plate!

Shepherd’s Pie Recipe

Meat filling
  • 1.5 lbs ground beef
  • 1 green pepper, finely chopped
  • 1 celery stalk, finely chopped
  • 4 green onions, including the green parts, finely chopped
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 1 TBS Worcestershire
  • 1 TBS tomato paste
  • 2 TBS flour
  • ½ cup sweet frozen corn
  • 1 cup vegetable broth (low sodium)
Potato and Carrot Topping
  • 7 small russet potatoes
  • 2 large carrots
  • 5 TBS butter
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp of garlic and herb seasoning (I use McCormick)
  • ½ cup of milk, add more if needed
  • dried parsley flakes
  • paprika
  1. Wash and peel potatoes and carrots. Add potatoes and carrots to a medium sauce pan and cover with water. Boil until tender, when you can gently insert a fork through the vegetables.
  2. While the potatoes and carrots are boiling, partially brown your ground beef in an iron skillet (I used a 10 and ⅝ inch). If the meat is fatty spoon out grease leaving a tablespoon. Add finely chopped green peppers, onions, and celery.
  3. Now add all seasonings, Worcestershire, and tomato paste.
  4. Finish sautéing until meat is nicely browned and vegetables are fragrant. Sprinkle 2 TBS of flour over the meat mixture and add vegetable broth and frozen corn.
  5. Stir until everything is well combined and simmer for a few minutes, until mixture is thickened.
  6. Now to finish the potatoes and carrots…
  7. Drain and add potatoes and carrots to a mixing bowl.
  8. Add butter, salt, pepper, garlic and herb, and milk. Mash with a potato masher until you have a nice mashed potato consistency. You may have to add milk as needed depending on how the potatoes are absorbing the milk.
  9. Top the meat mixture with the mashed potatoes and carrots. Smooth top with spoon and lightly dust the top with dried parsley flakes and paprika.
  10. Place skillet under the (high) broiler until nicely browned. Make sure the the skillet is at least 6 inches away from the heat. Remove from oven and serve warm.
*If you do not have an iron skillet you may assemble in a casserole dish.

Thank you so much for having me Emily!

Congratulations on your newest addition, many blessing to you and your family!

Audra Balof
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  1. Oh my goodness we were just talking about the history behind Shepherd pie! I love the idea of preparing it in a iron skillet. Looks delicious!

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