Sherpard's Pie

  • Servings: 8-10
  • Difficulty: medium
  • Print

This Casserole brings back memories of my Mum’s cooking on a winter day.

Credit: Rimmer’s Red Barn


  • 6 Medium Peeled Potatoes
  • 3 Tbsp. Butter
  • ½ Cup Milk
  • Salt & Pepper to taster
  • 1 lbs. Ground Beef
  • 1 Medium Onion
  • 2 Cups Frozen Peas / Carrots
  • 2 Cup Beef Broth
  • 2 Tbsp. Flour
  • 1 Tbsp. Worcestershire
  • 2 Cups Grated Colby Cheese


  1. For Potatoes: Peel and quarter the potatoes. Place in a pot and boil until folk tender or done.  Drain from water and add the butter, milk and salt pepper. Mix or smash until you have mashed potatoes.
  2. For the Meat Mixture: In a medium pan, brown beef, onion until cooked complete. Drain off excess fat.  Add flour to the bottom of the bag with 2 Tbsp. of flour, when creamed together add the beef broth and smooth bring to boil and add the froze peas and carrots, Worcestershire.  Add the meat and onion to the pan and cooked for 10 minutes.  The mixture should be thick, add to bottom of a 13 x 9 Pan.  Smooth over the mash potatoes on top of the meat mixture. Cook in oven at 375 degrees for 30 minutes or until the gravy mixture bubbles on the sizes.  Remove from the store and sprinkle the grated cheese on top of the mash potatoes and set until melted.  Serve.

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