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Sheperd's Pie

Sheperd's Pie

Servings 6
Author Melissa Sperka


  • 1 [9 inch] homemade refrigerated, or frozen pie crust, thawed
  • 2 chopped green onions
  • ½ cup carrot finely diced
  • ¼ cup finely chopped red bell pepper
  • oil
  • salt & black pepper to taste
  • 1 lb extra lean ground beef
  • cup chili sauce
  • ¼ cup water
  • 1 Tbsp Worcestershire sauce
  • 1 [10 ¾ oz] can golden mushroom soup
  • 1 [0.87 oz] pkg onion gravy mix
  • 1 tsp minced garlic
  • 2 Tbsp chopped parsley divided
  • ½ tsp paprika
  • tsp dried thyme
  • 1 cup shredded white cheddar cheese
  • 4 cups cold leftover mashed or garlic-herb whipped potatoes


  • Preheat the oven to 350°F. If using a refrigerated or homemade pie crust, spray a 9-inch tart or deep dish pie pan with cooking spray and fit the crust into the pan. Set aside.
  • Using a fork, pierce the bottom of the pie crust.
  • On the stovetop in a skillet saute the diced carrot, red pepper and green onions in a couple of tablespoons of olive oil just until translucent. Season lightly with salt and pepper..
  • Add the ground beef and cook until no pink remains. Drain any excess fat from the pan before adding the rest of the ingredients.
  • Add to ⅓ cup of chili sauce, ¼ cup of water, Worcestershire sauce, mushroom soup, onion gravy mix, minced garlic, 1 Tbsp parsley, paprika, thyme, and black pepper. Simmer for 2-3 minutes until all of the ingredients are well blended. Stir in the peas. Taste and adjust the seasonings if needed.
  • Set the filling aside to cool slightly.
  • Mix 1 Tbsp of finely chopped parsley into the cold leftover mashed or garlic-her bwhipped potatoes.
  • Pour the filling into the crust. Use the back of a spoon to spread it evenly.
  • Spread about ⅓ of the whipped potatoes over the filling and sprinkle with a cup of shredded cheddar cheese.
  • Finish with the remaining whipped potatoes and sprinkle the top with paprika.
  • Place into the oven and bake for 30 minutes at 350°F.
  • Increase the oven temperature to 375°F and continue to bake for an additional 15 minutes until the top is golden.
  • Remove from the oven and allow to rest on the counter for 10 minutes or so before cutting.