Shepherd’s Pie

Shepherd's Pie

Shepherd's Pie

Course Main Course


  • 6 Russet Potatoes (peeled & cubed)
  • 1/2 tsp Salt
  • 1/2 cup Butter (cubed)
  • 1/2-3/4 cup Milk
  • Salt & Pepper to taste
  • 1/2 Yellow Onion (finely chopped)
  • 1 lb Ground Alberta Beef
  • 1 can (398mL) Can of Peas (drained)
  • 1 can (341mL) Can of Corn (drained)


  • Preheat the oven to 350°F.
  • After peeling and cubing the potatoes, give them a final rinse. Put the potatoes in a large saucepan or pot and cover with cold water. Add salt and bring to a boil. Reduce to a simmer, and cook the potatoes until soft (about 20 minutes). When they can be easily pierced with a knife, they're cooked.
  • Drain the potatoes and put them in a large bowl. Add 6 tablespoons of butter and 1/2 cup of milk and use a potato masher to mash your potatoes. Add additional milk to get a creamy, but not soupy consistency. Season with salt and pepper, and set aside.
  • Warm a cast-iron skillet over medium heat, add the tablespoon of olive oil, and cook the onion, stirring to just soften (about 2 minutes). Add the ground beef and stir to break apart. When there is just a little pinkness left in the meat, drain the fat from the skillet. Stir in the peas and corn kernels. Season with salt and pepper.
  • Spread the mashed potatoes over the meat and vegetables, distributing the potatoes evenly and smoothing the top. Cut the remaining 2 tablespoons of butter into slivers and dot the potatoes with them.
  • Cover with foil and bake for 30 minutes. Remove the foil and cook for another 10 minutes until the potatoes are lightly browned.
  • Allow to cool for 5 minutes before serving, and enjoy!
Keyword Alberta Beef