Shepherds Pie

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Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 1369kcal

Ingredients

Soda Bread

  • 1 cup All-purpose flour
  • 1 TBSP Sugar
  • ¼ tsp Baking soda
  • ½ TBSP Baking powder
  • ⅛ tsp Salt
  • 4 TBSP Butter half melted and half softened
  • ¼ cup Buttermilk
  • 1 Egg

Shepherd’s Pie

  • 2 large Potatoes peeled and cut into small chunks
  • Water
  • Salt to taste
  • 1 tsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • ¼ cup Onion finely diced
  • 8 oz Ground beef
  • 2 tsp All-purpose flour
  • 2 cups Beef broth
  • ½ cup Corn frozen
  • ½ cup Frozen peas frozen
  • 1 tsp Ground sage
  • 1 tsp Fresh thyme
  • 3 TBSP Butter
  • ¼ cup Heavy cream
  • Black pepper to taste

Milk

  • 24 oz Milk
US Customary - Metric

Instructions

  • Prepare the ingredients as listed.
  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a bowl, mix the flour, sugar, baking soda, baking powder, salt, and softened butter. Stir in the buttermilk and egg until just combined.
  • Turn the dough out onto a lightly floured surface, knead briefly, shape into a round, and place on the prepared baking sheet. Cut an “X” into the top.
  • Bake for 30–40 minutes, brushing intermittently with melted butter for a golden top. Check for doneness after 30 minutes. While baking, begin preparing the shepherd’s pie.
  • Bring a pot of salted water to a boil, add the potatoes, and cook until fork-tender. Drain and set aside.
  • Heat the olive oil in a skillet over medium heat. Add the garlic and onion and sauté until softened.
  • Add the ground beef and cook, breaking it up, until browned. Stir in the flour and cook briefly.
  • Add the beef broth, corn, peas, ground sage, and fresh thyme. Season with salt and black pepper to taste and simmer until thickened.
  • Melt the butter and stir in the heavy cream. Mash the potatoes, gradually incorporating the butter and cream mixture, and season with salt and black pepper to taste.
  • Transfer the beef mixture to an oven-safe dish and spread the mashed potatoes evenly on top.
  • Broil until the potato topping is lightly golden.
  • Serve the shepherd’s pie with soda bread and milk.

Nutrition

Calories: 1369kcal | Carbohydrates: 91g | Protein: 49g | Fat: 91g | Saturated Fat: 49g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 3g | Cholesterol: 345mg | Sodium: 2089mg | Potassium: 1347mg | Fiber: 5g | Sugar: 30g | Vitamin A: 2811IU | Vitamin C: 21mg | Calcium: 743mg | Iron: 7mg

Shepherds Pie

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Servings 2
Calories 1369 kcal

Ingredients
 
 

Soda Bread

  • 1 cup All-purpose flour
  • 1 TBSP Sugar
  • ¼ tsp Baking soda
  • ½ TBSP Baking powder
  • ⅛ tsp Salt
  • 4 TBSP Butter half melted and half softened
  • ¼ cup Buttermilk
  • 1 Egg

Shepherd’s Pie

  • 2 large Potatoes peeled and cut into small chunks
  • Water
  • Salt to taste
  • 1 tsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • ¼ cup Onion finely diced
  • 8 oz Ground beef
  • 2 tsp All-purpose flour
  • 2 cups Beef broth
  • ½ cup Corn frozen
  • ½ cup Frozen peas frozen
  • 1 tsp Ground sage
  • 1 tsp Fresh thyme
  • 3 TBSP Butter
  • ¼ cup Heavy cream
  • Black pepper to taste

Milk

  • 24 oz Milk

Instructions
 

  • Prepare the ingredients as listed.
  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a bowl, mix the flour, sugar, baking soda, baking powder, salt, and softened butter. Stir in the buttermilk and egg until just combined.
  • Turn the dough out onto a lightly floured surface, knead briefly, shape into a round, and place on the prepared baking sheet. Cut an “X” into the top.
  • Bake for 30–40 minutes, brushing intermittently with melted butter for a golden top. Check for doneness after 30 minutes. While baking, begin preparing the shepherd’s pie.
  • Bring a pot of salted water to a boil, add the potatoes, and cook until fork-tender. Drain and set aside.
  • Heat the olive oil in a skillet over medium heat. Add the garlic and onion and sauté until softened.
  • Add the ground beef and cook, breaking it up, until browned. Stir in the flour and cook briefly.
  • Add the beef broth, corn, peas, ground sage, and fresh thyme. Season with salt and black pepper to taste and simmer until thickened.
  • Melt the butter and stir in the heavy cream. Mash the potatoes, gradually incorporating the butter and cream mixture, and season with salt and black pepper to taste.
  • Transfer the beef mixture to an oven-safe dish and spread the mashed potatoes evenly on top.
  • Broil until the potato topping is lightly golden.
  • Serve the shepherd’s pie with soda bread and milk.

Nutrition

Calories: 1369kcalCarbohydrates: 91gProtein: 49gFat: 91gSaturated Fat: 49gPolyunsaturated Fat: 4gMonounsaturated Fat: 28gTrans Fat: 3gCholesterol: 345mgSodium: 2089mgPotassium: 1347mgFiber: 5gSugar: 30gVitamin A: 2811IUVitamin C: 21mgCalcium: 743mgIron: 7mg
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