This is an easy and fast recipe….I have added vegetables for a bit of variation but it is entirely up to your own taste.


  • 1 pound ground beef
  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried coriander
  • 1/2 cup tomato sauce
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 5-1/2 cups hot mashed potatoes (prepared without milk and butter)
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, softened
  • 1 tablespoon minced fresh coriander
  • 1/4 teaspoon salt
  • Additional butter, melted


  • In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp; drain. Stir in the tomato sauce, olives and beef. Simmer, uncovered, for 10 minutes or until heated through.
  • Meanwhile, combine the mashed potatoes, eggs, butter, coriander and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Layer with beef mixture and remaining potato mixture.
  • Bake at 375° for 20 minutes. Brush the pie with melted butter. Bake 10 minutes longer or until top is golden brown. 


9 Responses to “SHEPARD’S PIE”

  1. This sounds great and the how of the mashed potatoes is interesting.


  2. looks yummy 🙂

  3. please check your spam folder for links I give…
    thanks a lot.

  4. Yum

    I’ve never done it that way (with potato inclosing the meat, I just plonk mashed spuds on top of the mince).

    Also small tech point we (New Zealanders) call it a “Cottage” Pie if made with beef mince and “Shepherd’s” Pie if made with lamb (the left over lamb from the Sunday roast minced or hashed).

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