Award Winning Shepard’s Pie

That’s right, AWARD winning.  This is not an exaggeration, or one of those times when my family tells me it’s so good it should win awards, this Shepherd’s Pie recipe legit won a cooking contest.

It was no big thing, it’s not like I won Chopped with this recipe, but still, it’s a damn good Shepherd’s Pie recipe.

I want to make something clear about this recipe. It is an Americanized Shepherd’s Pie recipe, and if you want something more traditional, you’ll have to switch some of the meat out for lamb and omit the tomatoes and corn for a start. However, this Shepherd’s Pie is packed full of flavor and is (at the time of the original writing of this post) being served at the local theme park where the contest was held, so it’s kinda famous.

Using flour and cornstarch in the meat creates its own thick, yummy gravy while it is cooking and topping it all cheddar garlic mashed potatoes will make every bite of this Shepherd’s Pie heavenly.

Recipe Tips

Because of the nature of this dish, you will have to have many things cooking at once, so balance is key.  You will want to set timers and pay attention to ensure that nothing burns, but, don’t panic, you’ve got this. Plus, it’s perfectly fine to complete one layer at a time and set it aside before moving onto the next step. It’s all going to bake together at the end anyhow.

Because you are making a casserole, make the mashed potatoes thicker than usual.  I leave lumps in mine so I have something to bite into. It’s weird, I know, but I prefer lumpy potatoes. If you find that the potatoes are too thick, add chicken broth a little at a time until they are at your preferred texture.

Shepherd’s Pie Finishing Touches

Bake the pie for 25 minutes at 350, then without removing the pie, turn the oven to broil on high for 5 minutes so you get a golden crust on top.

Let the pie cool 5-10 minutes or you will have a soupy mess on your hands. This recipe is amazing and a sure-fire crowd pleaser.  This is a great make it on Sunday and bake it on Wednesday dinner to save some time during the week!

Award Winning Shepard’s Pie

Recipe by Czaja SilvasiCourse: EntréesDifficulty: Easy

This comforting meal of ground meat in its own gravy topped with corn and peas and cheddar-garlic mashed red-skin potatoes is going to be a real crowd pleaser. Serve as-is for an easy casserole, or add a side salad for a full meal.


  • For the Meat
  • 1 lb. Ground Beef (as Lean as Possible – 93%)

  • 1 lb. Ground Pork

  • 2 Tablespoons All-Purpose Flour

  • Medium Onion, Chopped

  • 14.5-oz. Can Diced Tomatoes

  • 1-2 Tablespoons Minced Garlic

  • 1-2 Tablespoons Worcestershire Sauce

  • Salt & pepper to Taste

  • Veggies
  • 14.5-oz. Can of Corn (Yellow or White, or a Combo of the Two)

  • 14.5-oz. Can of Sweet Peas

  • Potatoes
  • 4-5 Large Red Skin Potatoes, Diced.

  • 1 Stick of Butter (Yes, the Whole Stick. Live Your Life.)

  • 2 Tablespoons Minced Garlic

  • 2 Teaspoons Dried Parsley

  • 1 Tablespoon Garlic Powder

  • 1/4 to 1/2 Cup Chicken Stock

  • 1/2 Cup Cheddar Cheese + 1/4 Cup for Topping


  • Pre-heat the oven to 350 degrees.
  • Sauté minced onion in olive oil on medium heat. Season with salt and pepper and cook until translucent, 3-5 minutes.
  • Add ground beef and pork.  Season meat with chopped garlic and Worcestershire sauce.  Once all the the meat is browned, add the flour and cornstarch and cook for a few minutes. As the sauce thickens, add the diced tomatoes.
  • Boil the diced potatoes in salty water until fork-tender. Time will depend on how large the potatoes are, I keep mine relatively small so they not only cook faster, but also mash easier. I like to leave the skins on for flecks of lovely color, but this is a personal preference.
  • Drain the potatoes, and while the pot is empty, melt the butter and add the minced garlic, parsley, and garlic powder until fragrant (being careful not to burn your garlic). Add the potatoes back to the pot and mash everything together, thinning with chicken stock as needed. Stir in the cheddar cheese.
  • Assemble your Shepard’s Pie! Grease your baking dish with olive oil or canola oil, then add your meat mixture. Fill your pan about halfway, if you have extra filling, you can make hand pies later. Drain the corn and peas and spread evenly over the top of the meat mixture. Top that with your mashed potatoes and spread as evenly as you can, and finally, top everything with the remaining cheddar cheese. NOTE: Parmesan cheese is also a great topping if you want to add something more.
  • Bake in the oven for 25 minutes, then broil on low for 5 minutes until the top has a golden crust.

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