Monday Musings: Shepherd’s Pie from Scratch

Merry Monday morning from the kitchen, y’all.

I hit a milestone today. I used a potato masher for the very first time. I know this seems like something really ridiculous to some of you, but I remind you that I didn’t grow up in a from-scratch, cooking household. Better to bloom little later than never at all.

I took it upon myself to make one of the heartier favorites in our house from scratch: Shepherd’s Pie. The only thing pre-made was the dried seasoning mix from Club House. Get ready for some creamy, dreamy potatoes and fresh veggies!

From-Scratch Shepherd’s Pie






1 Packet Club House “Shepherd’s Pie” seasoning mix

1 lb of lean ground beef (I used President’s Choice Free-From lean ground beef)

1/4 medium carrot, finely chopped

1/4 cup of peas

1/4 cup of corn

1/2  large yellow onion, finely chopped

1, 1.5lb bag of mini potatoes (yellow or red)

1/2 cup of sour cream (I used 14% sour cream, but whatever you normally use will probably taste best to you)

Additional options: Pepper, Sprinkle Cheese for taste


Servings: 6-8

Time: 50 minutes,

(does not include time to thaw beef or time to take any frozen veggies from frozen to fully cooked)



Make sure that your beef has thawed out and it ready to cook.

Also, if you take any of your veggies from frozen, be sure to cook them appropriately prior to mixing in.





1. Brown meat in a large skillet. Make sure to drain off any fat from the beef.

2. While browning the beef, wash mini potatoes and place into a separate large pot with water. Bring these potatoes to a boil for 20-25 minutes until tender.

3. Once beef is browned, combine the Shepherd’s Pie seasoning mix with 3/4 cup of water and pour over beef into skillet. Add in chopped onion, chopped carrots, peas and corn. Reduce the heat to medium and let boil for 5 minutes, stirring occasionally (adapted from Club House Shepherd’s Pie seasoning mix instructions).

4.Once potatoes are tender, drain water from pot and transfer potatoes into bowl. Mash potatoes. Add in 1/2 cup of sour cream for creamier potatoes during mashing process.

5. Preheat oven to 400°F.

5. Transfer stew (beef, onion, carrots, corn and pea mixture) into 2 quart casserole dish. Spread mashed potatoes on top of stew inside of dish. Sprinkle pepper or sprinkle cheese of choice on top to taste. Place lid on casserole dish.

7. Bake casserole dish for 25 minutes or until potatoes reach a golden brown color.




And that’s it!

Enjoy your creamy, delicious Shepherd’s Pie.

Did you add any additional toppings to the top? Tell me in the comments below!

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