Skillet Shepherd’s Pie

Shephard's Pie


Date: March 18th, 2013


Modifications: I used a couple more carrots and celery stalks than it called for because we had extra. I also cooked the ground beef separately because I wanted to drain the fat.

Time to table: 50 minutes

Servings: Four adults, two toddlers, and two more lunches

Ben: Like

Erin: Like

Annie & Luke: Like

Notes: This was a great cold weather meal that we’ll have to add to our repertoire for next winter, and it’s also versatile. I think I would mix in some sausage next time too. With all the vegetables it ends up being decently healthy I think, too.



This entry was posted in beer, carrot, celery, corn, garlic, ground beef, milk, one dish meal, onion, peas, potato, sour cream. Bookmark the permalink.

2 Responses to Skillet Shepherd’s Pie

  1. Moe says:

    We make Shepherd’s Pie’s all the time but use sweet potatoes instead

  2. ben says:

    Oh, good idea, I’ll have to give that a try next time, thanks!

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