My Yummy Local Life

{February 27, 2010}   Shepherd’s Pie My Way

Winter is dragging on!  I am getting excited for spring- we are planting a church garden this year, and the seeds have been ordered and are on their way.   

For the time being- there are MORE potatoes to be had at the farmer’s market.  I also discovered some frozen veggies left from the end of summer when we were re-arranging the freezer for this month’s beef CSA.   Since I am hopeful that food will be on time this season, I have been trying to use some of this frozen veg up.

Most people make shepherd’s pie out of leftovers that have already been cooked, but I am trying to use up frozen stuff (beef, veg) and potatoes; so when it was my turn to make dinner for my ladies small group I thought Shepherd’s Pie would be the perfect thing.

Shepherd’s Pie:

Layer ONE:

1/2 onion, chopped (organic)

1 clove garlic, minced

1 cup corn, frozen (Lyons Farm)

1/2 c green beans, frozen (N. Raleigh Farmer’s Market & my sad, sad little bean plant)

1/2 c carrots

1 c tomato sauce (canned from the summer)

2 dashes Worcestershire sauce

4 dashes aminos (or soy sauce)

Extra Virgin Olive Oil (EVOO) (organic from Italy)

salt and pepper, to taste


  1. Over medium heat, saute the onions and garlic in a little bit of EVOO until soft, about 2-3 minutes.
  2. Add in the rest of the vegetables and cook about 2 more minutes. 
  3. Add the tomato sauce. Worcestershire and soy sauces; bring to a boil, then simmer for a couple minutes.
  4. Pour this layer into the bottom of a  square or round casserole dish (8″).

Layer TWO:

1 lb ground beef (from Rare Earth Farms CSA)

salt and pepper


  1. Over high heat, add the beef and sprinkle liberally with salt and pepper.
  2. Cook until browned, breaking into small pieces.
  3. Spread this over the vegetable layer in the casserole dish.

* you can also use leftover beef of any type that is already cooked, just cut into small cubes and layer on top of the vegetables instead*

Layer THREE:

2 medium red creamer potatoes, chopped (from Cane Creek Farms)

1 russet potato, peeled and chopped (Cane Creek Farms)

EVOO and salt (for water)

1 Tbsp butter

2 Tbsp sour cream (Horizon organic)

1/4 cup whipping cream (Organic Valley)

1 egg, lightly beaten (from Rare Earth Farms)

1/2 cup hoop cheese, shredded (from Ashe Co., NC- bought at Earth Fare)


  1. Place chopped potatoes into a pot of water with some EVOO and salt. 
  2. Bring to a boil and let boil for about 10 minutes, or until the potatoes are fork tender.
  3. Drain and return potatoes to the hot pot.
  4. Add the butter and sour cream and mash with a  fork or potato masher.
  5. Using an electric mixer, add the whipping cream in and then add the egg.
  6. Whip potatoes until they are smooth.
  7. Spread the potatoes on top of the beef in the casserole dish.
  8. Maker sure to spread all the way to the edges of the pan.
  9. Sprinkle the top with the shredded cheese.
  10. Bake at 350 F for about 30 minutes (until the cheese is bubbly).

Shepherd’s Pie is a yummy comfort food that can be made through many seasons! Experiment with different vegetable combinations based on what you have available!


My sons just informed me that they want to go to your house for dinner tonight! They love Shepherd’s Pie.

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