Teeney's American Shepherd's Pie


  • 4 large Potatoes
  • 1 Onion (chopped fine)
  • 2 cup Sweet Corn
  • 2 large Carrots (peeled and chopped)
  • 1 tbsp Minced Garlic
  • 2 lb Ground Beef
  • 2 tbsp Flour
  • 1/2 cup Worcestershire Sauce
  • 2 can Green Beans
  • 1/2 cup Beef Broth (possibly bullion instead for a more salty alternative)
  • 4 tbsp Butter
  • 1/4 cup Half-and-Half or Milk
  • 2 cup Shredded Cheddar Cheese
  • 1as needed Salt and Pepper
  • 1 Cumin, Rosemary and Thyme (optional)


1_ Preheat oven to 400°F.

2_ Start the mashed potatoes: Peel and cut potatoes (1/2 inch or quartered). Place in pan and cover with cold water (1/2 in over potatoes). Set over high heat, cover and bring to a boil. [start step 3 then return to potatoes] ((Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 15-20 mins.))

3_ In a large sauté pan with oil, sauté onions and carrots, then garlic. Add ground beef and cook through until brown.

4_ Continue filling: Sprinkle meat with flour and toss to coat. Add salt/pepper and cumin (optional), add Worcestershire Sauce, Beef Broth, and Rosemary/ Thyme (optional). Brind to boil, cover and simmer low and covered until sauce is thick (10-15 mins).

5_ Mash Potatoes: Add half-and-half or milk, butter, and salt/pepper to drained potatoes. Mash until smooth.

6_ Continue filling: Add corn and green beans (peas optional) for just a few mins to heat.

7_ Combine in lightly greased 3 qt casserole dish: Beef filling on bottom. Sprinkle layer of cheese on top. Top with mashed potatoes. (Make sure the potatoes seal the beef filling in so it doesn't boil and create a mess.) Use a fork to make rivets on the top of the mashed potatoes. Add small amount of paprika on top.

8_ Bake dish for 25-30 minutes in oven at 400°F. Let cool (about 15 mins).