Shephard’s Pie

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Shephard’s Pie

Cooking with Teresa Online Cookbook & Meal Planner Shepherds Pie

Shephard's Pie

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Dish
Cuisine American
Servings 4 servings


  • 4 whole Mini Meatloaves
  • 2 pounds Yukon Gold potatoes diced
  • 3 whole Carrots chopped
  • 1/2 whole Onion chopped
  • 1 cup Beef Stock
  • 6 tablespoons Butter
  • 2 teaspoons Flour
  • 1 cup Frozen Peas
  • 1/2 cup Milk
  • 1/2 teaspoon Paprika


  • Boil potatoes in salted water for 12 minutes. While potatoes are cooking, heat 1 tablespoon of butter in a medium oven safe skillet over medium high heat. Add in onions and cook 2-3 minutes. Add in carrots and cook and addition 2-3 minutes.
  • Using a fork, mash together 2 tablespoons of butter with 2 tablespoons of flour. Add beef stock to onions and carrots and whisk in butter flour mixture. All mixture to cook 2-3 minutes until thickened.
  • Stir in mini meatloaves and peas and remove from heat. Preheat oven to 350 degrees F. While oven is preheating, drain and mash potatoes with remaining 3 tablespoons of butter and milk.
  • Spread potatoes over top of the meat mixture. Sprinkle paprika over top and bake for 15 minutes until heated through. Allow pie to set for 5 minutes before serving.


I use Yukon gold potatoes as I feel they get to the ready to mash state much more quickly than russets or red potatoes.  I also don't peel them as the peels are so thin they mash well, which saves time in the kitchen.

If you don't have an oven safe skillet, you can bake the pie in a 9x9 baking dish as pictures.  This only adds a bit to the dishes that need to be washed which is why I often opt for the skillet.

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A little bit about Teresa 

Teresa is a Web Designer and Web Design Coach with a long lasting love of food. From healthy and energizing to indulgent decadence there is something for everyone. 


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