Classic Comfort Food: Easy Shepherd's Pie
Serves: 4
  • 3 large Russet Potatoes, peeled and cut into chunks
  • 8 Tbsp. Butter (1 stick) + additional for browning
  • Splash of Regular or Almond Milk (about 2 tbsp.)
  • 1 tsp. Garlic Powder
  • Olive Oil, as needed
  • 1 medium Yellow Onion, chopped
  • 1 cup chopped Carrots
  • ¾ cup frozen Peas
  • 1 pound Ground Beef
  • Chopped Parsley, to garnish
  • S+P, to taste
  1. Boil the potatoes: Place the peeled potatoes in a large pot with cold water. Make sure to cover them by at least an inch. Bring to a boil and then simmer until tender, about 15 minutes. You can add a pinch of salt to the water once it's boiling, if desired.
  2. Once the potatoes are tender, pour into a strainer and then into a large bowl. Add 1 stick of butter and begin to mash the potatoes with a fork or masher. Add milk, salt, pepper and garlic powder and mix until well combined (we only used a pinch of salt + pepper, so just add to taste). Set potatoes aside to cool.
  3. Sauté ground meat until browned and crumbly, about 5 minutes. With a slotted spoon, transfer the meat to a bowl and set aside.
  4. Sauté onions and carrots in the meat's juices until softened, about 5 minutes (feel free to add dab of olive oil, if needed). Add peas and continue to sauté for an additional 2-3 minutes, until warmed. Now add meat mixture to the veggies and mix until combined.
  5. Preheat the oven to 400F. Pour the meat and vegetable mixture on the bottom of a large casserole dish and then spread the potatoes evenly on top. Use a fork to create a design on top of the potatoes.
  6. Bake for 30 minutes, or until the top layer has slightly browned. If necessary, you can use the broiler for a minute or two to help the browning process at the very end. Serve immediately with a side salad.
Recipe by Slice of Jess at