Easy Shepherd’s Pie Recipe

July 2012

By Julia Rothman

Enlarge Image Image Gallery Dissecting everything from tractors and pigs to fences, hay bales, crop rotation patterns, and farm tools, Julia Rothman’s “Farm Anatomy” gives a richly entertaining tour of the quirky details of country life. From the shapes of squash varieties to the parts of a goat; from how a barn is constructed to what makes up a beehive, every corner of the barnyard is uncovered and celebrated. Courtesy Storey Publishing

If you’re looking for a fast and filling meal, try this Easy Shepherd’s Pie Recipe. Minced roast beef, carrots, peas and mashed potatoes make for a hearty dinner. This recipe is excerpted from Farm Anatomy (Storey Publishing, 2011) by Julia Rothman. 

Easy Shepherd’s Pie Recipe

2 cups minced roast beef
1 cup diced cooked carrots
1 cup green peas
1/2 cup diced cooked onions
2 cups mashed potatoes
1 cup cheddar cheese, grated

1. Preheat broiler.

2. Combine the roast beef, carrots, peas, and onions.

3. Spread the beef mixture over the bottom of a 9 x 12” glass or ceramic dish. Then spread a thick layer of mashed potatoes on top and, with a fork, draw lines down the pan.

4. Sprinkle the cheddar on top and broil for about 10 minutes, or until the mashed potatoes are browned. Serve Shepherd’s Pie immediately.

Yield: 6 servings

More farm life

Find more great content from Farm Anatomy in the following articles.

• Oatmeal Crisps Recipe 
• Maple Fudge Recipe 
• Making Candles 

Excerpted from Farm Anatomy (c) by Julia Rothman, used with permission from Storey Publishing.