Shepherd's Pie Recipe


Add ground meat and top with your go-to potato recipe. I like to use red potatoes because it's easier to leave the skins on, but you could use any potato.

You’ll need:
1 package Mostly Made Shepherd’s Pie Filling
1 pound ground beef, lamb or bison
2 pounds yukon gold potatoes (about 5 large potatoes)
⅔ cup milk
4 Tbsp butter
1 ¼ tsp salt


  1. Preheat your oven to 350°.
  2. Make the mashed potatoes. Slice potatoes and boil in water until tender,
    about 15-20 minutes. Add the milk, butter and salt then mash until smooth.
  3. In 10” oven-safe skillet, brown ground lamb (or beef) over medium heat.
    Add the Mostly Made Shepherd’s Pie Filling and stir to combine.
  4. Smooth mashed potatoes evenly over the top of the shepherd’s pie.
    Make a fancy potato pattern if you please!
  5. Bake 25 minutes, uncovered, until bubbling around the sides.
  6. Broil on high for 1-4 minutes until potatoes crisp.

Serves 6

Prep time: 20 minutes

Cook time: 30 minutes