A Hundred Thank-yous ☺️ Shepherd’s Pie



It has been a year since I started my blog and have surprisingly reached 100 followers. I started this journey with no expectations except to share my thoughts, experiences and joy of cooking with all of you. I have learned that there is an amazing community of bloggers out there who are kind, interesting and very skilled. To each and every one of you who took the time to read my blog, I thank you for letting me into your homes. It is, however, time for me to move on and try something different. I leave you with a final recipe that I hope you enjoy.

🍐 PREP: 45 minutes

🍐 COOK: 1 hour, approx.


  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium onion, chopped
  • 1 kg extra lean ground beef
  • 1 small can (156 ml) tomato paste
  • 2 cups frozen peas, carrots, corn
  • 1 cup chicken stock
  • hot sauce, dash or two (optional)
  • all purpose flour, as needed
  • 8-10 potatoes, peeled & cut into quarters
  • 1/4 cup margarine
  •  milk, for desired consistency
  • 4 cups brown gravy


1. In a deep pan drizzle in olive oil and heat up before adding chopped onions. Sauté for a few minutes.

2.  Add your beef to the pan and brown. Mix in your paste, veggies, stock, hot sauce and adjust measurements to your taste. I do not add many other spices due to the gravy topping.

3.  Cook the beef mixture for several minutes and then drain off excessive oils. This is an important step as you want your meat base to be moist but not too runny. If you find the mixture too thin, add 1 Tbsp of flour to thicken.

4.  Place meat mixture in a large casserole dish and gently flatten mixture down. Put aside.

5. In a large pot of water boil potatoes until soft. Drain when done and then in a bowl begin to mash potatoes. Add butter and milk slowly, obtaining preferred consistency while you mash. I tend to like a more rustic potato texture versus a whipped consistency, but the choice is yours.

6   Drop in mashed potatoes to top of meat base, covering evenly with a one inch topping. Do NOT press in potatoes.

7. In a 350 degree preheated oven, bake the shepherd’s pie for approximately 1 hour. I usually take the lid off the casserole dish 15 minutes prior and let the potato peaks brown a bit.

8. Serve with gravy……..of course. I cheat and just use the gravy packages where you just add water to the mixture and boil until thick.






2 thoughts on “A Hundred Thank-yous ☺️ Shepherd’s Pie

  1. It sounds like you are discontinuing this blog. If so, I am sad to hear that. It appears that you and I both started our blogs around the same time and I really enjoy following you. You and I seem to have a lot in common when it comes to the dishes we like to cook. Thanks for sharing your recipes. If you start another blog or food adventure, please message me. All the best to you.


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