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After several diabetes-inducing albeit delectable sweets, I figured it’d be nice to have a savory recipe for a change. I used to make shepherd’s pie in college because it was so easy to make, and very convenient. I could make an entire batch over the weekend to last me through the week. For some reason, when I was in college I could eat the same thing five days in a row, lunch and dinner. The thought of it now scares me, but with all that was expected of us as students, who had time to cook? I mean, that episode of CSI wasn’t gonna watch itself, right?
Anyway start off with boiling the potatoes and carrots. I boil my carrots because I like them soft but if you don’t you can just chop it up and mix it in with the beef prior to putting it into the oven.
While my potatoes and carrots were a-boiling, I sautéed the beef and used Bovril and pepper to add flavor. Some prefer using beef stock but I find that it makes everything quite watery. If you go down the latter route, don’t forget to add salt.
One of the perks of cooking your own meal is that you can control what you put or don’t put in. I don’t enjoy eating peas and corn with beef so I left those ingredients out. You, on the other hand, as master and cook in your universe, are free to do as you please.
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I find that this recipe is also very forgiving, hence why it was one of the first few things I made when I started cooking. For instance, if you end up oversalting the beef base, just add less salt or none at all (depending on how much you’ve oversalted) to the mashed potatoes on top and your pie will still end up tasting great. The same way if you oversalt the potatoes, simply add more vegetables to the beef, and just like that you’ve averted a cooking disaster.
After layering the mashed potatoes on the beef, I sprinkled cheese – very liberally – on top. Honestly I’ll use any excuse to load up on cheese. C’mon, potato and cheese in one mouthful? How can anyone say no to that? Besides the effect you get with the lightly browned cheese on top is absolutely mouthwatering.
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Finish off with your favorite dessert, if you’re looking for ideas you know you can’t go wrong with vanilla cupcakes. Enjoy!
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- 2 large russet potatoes
- 1 large carrot
- 1 tablespoon oil
- 1 big onion
- 350 g of minced beef
- 1-1/2 tablespoon of Bovril
- 2 tablespoons butter
- ½ cup grated Mozzarella cheese
- salt and pepper to taste
- Preheat the oven to 400F (205 degrees C). Grease a 9x9 inch pan.
- Boil the potatoes and carrots until soft for about 15-20 minutes. Using a fork, check if the utensil slides easily all the way to the center. When it does, the potatoes are done.
- Heat some oil in a frying pan. Add onions and sauté until translucent. Add minced beef and continue frying until browned. Use Bovril and pepper to add flavor.
- Chop the boiled carrots and add to beef.
- Beat the potatoes with a mixer or mash with a fork. Add butter and salt to taste.
- Spread the minced beef in the pan and layer the mashed potato on top evenly with a butter knife.
- Sprinkle with mozzarella cheese.
- Bake for 40 minutes in a heated oven or until the cheese on top has browned, whichever comes first.
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