Scrumptious Shepherd’s pie

By Amanda Murphy

The Irish have a knack for creating meals that warm you up during the cold winter months. Foods from the Emerald Isle are hearty, wintry weather favorites because they know what to eat when it’s cold and dreary outside. Shepherd’s pie is a filling meal that gives protein, vitamins and minerals—all in one casserole. It’s the perfect comfort food for someone looking for an easy-to-make and healthy-to-eat dish.

First, preheat the oven to 350 degrees. Next, fill a large pot with water to boil the potatoes. While the water begins to heat, peel the nine potatoes you plan to use. Yukon gold potatoes are the best for mashing because they have a buttery taste and smooth consistency. Cut the peeled potatoes in half and add them to the water. Let them cook for approximately 20 minutes or until they can easily be pierced with a fork.

Drain the potatoes and put them back into the pot.  Add a tablespoon of butter and chicken broth and season lightly with salt, pepper and garlic powder. Mash the potatoes by hand or with an electric mixer. Once they are creamy and smooth, set them aside.

In a large pan, heat another tablespoon of butter or oil. Once the butter has lost most of its frothy consistency, add a half cup of onions. Cook the onions on medium heat until they are soft and clear. Stir in the beef, and with a spatula, continue to break it up until it has browned. Next, mix in half a bag of frozen peas, and cook for another seven minutes, tossing often.

In a 2-quart casserole dish or individual custard cups, add the beef and peas mixture. Add the mashed potatoes on top and smooth them with a spoon. You can add paprika, salt and pepper for a little extra flavor. Place the dish in the oven and bake for approximately 20 minutes.

Once the top is browned and slightly crispy,   take it out and serve. Don’t worry if you made more than you could eat.  Shepherd’s pie is easy to reheat the next day.


1    pound of ground beef

1/2    bag of frozen peas

2    tablespoons of butter or olive oil

9    Yukon gold potatoes

3/4    cup of chicken broth

1    teaspoon of salt

1     teaspoon of garlic powder

1     pinch of pepper

1     pinch of paprika (optional)


1.    Preheat oven to 350 degrees and boil one pot of water.

2.    Peel the potatoes and cut in half.

3.    Boil the potatoes for 20 minutes.

4.    Drain the potatoes. Mix butter, chicken broth and seasonings.

6.    Heat butter/oil and add onions.

4.    Add ground beef and cook until brown.

5.    Add peas and cook seven minutes.

6.    Add meat and vegetables to a sauce pan or individual custard cups.

7.    Smooth mashed potatoes on top.

8.    Add a pinch salt, pepper and paprika to taste and bake for 20 minutes.

9.    Serve and enjoy.