Pre- St. Paddy’s: Shepherd’s Pie


I was wondering what I should make to celebrate the start of St. Paddy’s weekend without making corned beef just yet (saving it for Sunday of course). Then I realized Shepherd’s Pie would be an excellent choice! I love all-in-one dishes. Easy and comforting for a relaxing Saturday.

Shepherd's Pie

Shepherd’s Pie


  • 1 1/2 lbs ground bison or beef
  • 1 onion chopped
  • 3 carrots, peeled and chopped
  • 2 ears of corn, rinsed and corn separated and placed in a bowl
  • 1 1/2 – 2 lbs potatoes (3 big ones), peeled and cut into large cubes
  • 8 tablespoons butter (1 stick)
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper


  1. Boil potato cubes in salted boiling water until tender (about 20-30 minutes). Test tenderness by using a fork to see if it falls apart.
  2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
  3. Sauté onions and carrots in butter until tender over medium heat (10 mins).
  4. Add ground beef and sauté until no longer pink. Add corn. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes.
  5. Preheat oven to 400 degress with rack in upper half (make sure the casserole height you use will fit).
  6. Mash potatoes in bowl with remainder of butter, season to taste.
  7. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
  8. Cook in 400 degree oven until bubbling and brown, 25 minutes. Broil for 5 more minutes until mashed potatoes are nicely browned.

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