I am and will always be an Autumn girl. I just don’t care for summer. We don’t have a pool so if we go outside it’s hot and muggy and miserable. Unlike in the fall when there is a crispness to the air that isn’t too cold or too hot but just right. Autumn brings bonfires, pumpkin and apple flavored everything, colorful leaves, hoodies, boots and comfort food. Soups, stews, casseroles, you name it. One of my favorite comfort foods is Shepherd’s Pie, also known as Cottage Pie, and I have a quick and easy homemade Shepherd’s Pie recipe for you!
I make this for the kids when the weather takes a cooler turn and they love it! It’s been in the 90’s here in Kentucky but last week we had some rain move through that also brought with it a little cool front. The evening were nice and cool and it felt like fall. I was in paradise! Clay made a big ole’ pot of chili one night. The other cool night, I made Shepherd’s Pie.
My recipe is SO easy. It only calls for a handful of ingredients. One thing that is a must have for me, though, is homemade mashed potatoes. You can use instant, but homemade makes it so much better. For this recipe, I am using a Copper Chef Cookware pan that I was sent for review. It can go from stove top to oven which makes it the perfect pot for this Shepherd’s Pie recipe!
(full, printable recipe below) Ok, first I get my pan on the stove and warming and preheat my oven to 350. I chop up an onion and add that and 2 pounds of ground beef to the pan with salt and pepper to taste and about 1 1/2 – 2 TBSP of Worcestershire Sauce. We use that in just about all meat we cook. It adds a little flavor. When the meat is almost completely browned I add in one can of mixed vegetables (drained) or corn, depending on which the kids are in the mood for. Usually it’s the mixed vegetables to give them more vegetables in their diet. They are picky so I like to add them in to everything they’ll actually eat!
I add it while the meat is still cooking to give the vegetables more flavor without over cooking them. If you like more of a saucy meat mixture, you can add in some homemade or canned gravy to the meat/vegetable mixture. I do this on occasion but for this meal, I left it out. Once the ground beef is completely browned, I put it on low, stirring often to avoid burning, while I make the mashed potatoes. Once the mashed potatoes are ready, I drain the mix and put it back in the pan. (unless I’m using a baking dish, then I put it in that instead)
Then I layer the mashed potatoes on top of the beef/vegetable mix, top with shredded cheese and bake for 20 – 30 minutes or until the cheese is all melted and gooey.
Remove from the oven, let stand about 5 minutes, then serve. It is so warm and comforting on a cool, fall evening.
I LOVE the pan I used. I can use it on any cook top and it can go right into the oven and then to the table like with the Shepherd’s Pie recipe. It came with a steamer tray and fry basket too. So I can make fried chicken, french fries, onion rings, fried pickles, avocado fries, etc. or I can use the steamer tray to make healthy, steamed vegetables. With the Copper Chef pan you can Bake, fry, boil, sauté, steam and braise. I love it! You can actually find all kinds of recipes on the pan’s website too.
I really like the shape of this pan that I used. It is square and a big 4.5 quarts so things fit in it really well. It is copper colored, ceramic-coated aluminum with a steel induction plate. It heats up fast and it heats up evenly. It also has a glass lid that fits nicely.
Since it can go directly from stovetop to the oven, it was perfect for this Shepherd’s Pie recipe!
Shepherd’s Pie Recipe
- 2 lb ground beef
- 1 onion - diced
- 2 TBSP Worcestershire Sauce
- 1 29 oz can mixed vegetables (drained)
- 4 cups mashed potatoes (homemade or instant)
- Salt & Pepper to taste.
- 1 cup shredded cheese (more if desired)
- Preheat oven to 350.
- Add diced onion, ground beef, Worcestershire sauce and salt and pepper to skillet.
- Cook until ground beef is nearly done.
- Add drained vegetables and continue cooking until meat is fully browned.
- Drain fat.
- Add beef/vegetable mixture to lightly greased baking dish.
- Top with mashed potatoes.
- Sprinkle cheese on top.
- Bake 20 - 30 minutes or until cheese is lightly browned.
- Remove from heat and let stand 5 minutes.
- Serve and enjoy!
I add the potatoes on top of the Shepherd’s Pie and if there are more than needed I freeze the rest in a freezer bag. Then if I’m too tired to make homemade mashed potatoes with a meal, I have some ready to thaw and heat!
I hope you enjoy this Shepherd’s Pie recipe. If you try it and/or the Copper Chef cookware out let me know! I’d love to hear your thoughts.