Shepherd's Pie

by Sabrena Cantu March 17, 2021 3 min read

Shepherd's Pie

Shepherd's pie is layered with flavor and simple to make!

Here's what you'll need:

The Potatoes

Start by bringing a large pot of water to a boil. Peel 3 pounds of russet potatoes. Cut the potatoes into smaller chunks. Carefully put the potatoes into the boiling water. Let them boil for 15-20 minutes or until fork tender. Strain the water and place the potatoes in a mixing bowl. In a small pot, melt 3/4 stick of butter with 1 tablespoon of heavy cream. Pour the hot butter and cream onto the potatoes. Add 2 1/2 teaspoons Southern Bell BBQ Seasoning to the potatoes. Mash or whip the potatoes until smooth.

The Process

Heat a large skillet on medium-high heat. Brown 1 pound of 80/20 ground beef. Season the ground beef with Southern Bell BBQ Seasoning. Once the beef is cooked, remove it from the pan, but leave the fat. Add one cup of diced carrots and 1/2 of a white onion diced into the skillet. Season the vegetables as well. Let them cook for 3-5 minutes or until they start to become soft. Then, add 2 tablespoons of flour and stir until smooth. (If there does not seem to be enough fat in the pan, add a little oil or butter. The goal is to have equal parts fat to flour.) Let the flour cook for about a minute. Then, stir in 9 ounces of beef stock/broth. Return the beef to the pan and add 1/2 cup of frozen peas.

Pour the filling into a baking dish. Top the filling with the mashed potatoes. Add a layer of cheese on top of the mashed potatoes. You can use any cheese you want: cheddar, Monterey Jack, a cheddar-jack blend. I used Parmesan cheese for this cook, but have made it with other cheeses many times. It just depends what you're in the mood for! Bake the shepherd's pie at 425°F for 20-25 minutes or until the cheese has completely melted.

Shepherd’s Pie

Prep time: 10 minutes    Cook Time: 1 hour

Makes: 8-10 Servings



1 lb.

Ground beef, 80/20


Southern Bell BBQ Seasoning

1 cup

Diced carrots


White onion, diced

½ cup

Frozen peas

2 tbsp.



Beef stock/broth

3 lbs.

Russet potatoes, peeled

¾ stick

Unsalted butter

1 tbsp. 

Heavy cream

8 oz.

Cheese (Cheddar, Monterey Jack, Parmesan)

  1. Bring a large pot of water to a boil. Peel the potatoes and cut into smaller chunks. Add the potatoes to the boiling water and cook for 15-20 minutes or until tender. Drain the water and put the potatoes in a large mixing bowl. Heat ¾ stick of butter and 1 tbsp heavy cream in a small pan. Add it to the potatoes as well as 2 ½ tsp Southern Bell BBQ Seasoning. Mash or whip the potatoes until smooth.
  2. Heat a large skillet on medium-high heat. Brown 1 lb. ground beef. Season with Southern Bell. Once cooked, remove the beef but leave the fat in the pan. Add diced carrots and onions. Season with Southern Bell. Cook for 3-5 minutes or until they start to become tender.
  3. Add 2 tbsp flour to the pan and stir until smooth. (You want to add an equal amount of flour to the amount of fat in the pan. The goal is 2 tbsp of each.) Cook for about a minute. Stir in 9 ounces beef stock/broth. (You can always add more broth/stock if it is too thick.) Return the ground beef to the pan. Add in ½ cup of frozen peas. Cook for 1-2 minutes.
  4. Put the filling into a baking dish. Spread the potatoes evenly over the top of the filling. Then, sprinkle a layer of cheese over the potatoes. Bake at 425°F for 20-25 minutes or until the cheese has fully melted.


Sabrena Cantu
Sabrena Cantu

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