Easy Shepherd's Pie Recipe:
Quick, Comforting & Pantry-Friendly!

Looking for a comforting, hearty meal that’s easy to make? This shepherd's pie recipe is rich, flavorful, and topped with golden mashed potatoes—perfect for a cozy dinner!

Shepherd's Pie in a Ramekin

I love making this dish in individual ramekins for a fun twist or as a one-pot meal for easy serving. And here’s the best part—stick it under the broiler for those irresistible golden-brown mashed potato peaks!

This super recipe is available in our eBook: 20-Taste Tested Easy Recipes Containing Dehydrated Food. Check it out, further down the page.

How Did Shepherd's Pie Get Its Name?

Shepherd's pie got its name from the fact that it was originally made with leftover lamb, a meat commonly associated with shepherds. Here's a brief history:

  • The dish originated in England in the 18th century. During this time, shepherds tended flocks of sheep in the countryside (just like I did in 1978 too!)
  • The meat used was traditionally lamb, reflecting its origins as a peasant dish made with the meat available to shepherds. Leftover lamb was used in the pie.
  • The crust was originally made by mashing potatoes and baking them on top of the lamb mixture. This gave it an appearance similar to a pie.
  • The name "shepherd's pie" first started appearing in cookbooks in the late 19th century.
  • Over time, the name became commonly used even when made with other meats like beef. But the 'shepherd' association still remains due to its origins as a lamb dish.
Top of Recipe
Shepherd's Pie beef cooking

Easy Shepherd's Pie Recipe

Ingredients

  • 1 lb. lean ground beef (70% lean)
  • 2 tablespoons olive oil
  • 1/2 cup dehydrated onion
  • 1/2 cup dehydrated celery
  • 1 cup dehydrated carrots
  • 2 cups boiling water (for the dehydrated items)
  • 2 tablespoons plain flour
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons tomato ketchup
  • 1 tablespoon tomato paste
  • salt* and pepper to taste
  • 1-1/2 cups of beef stock
  • 5 medium white potatoes, peeled, 
  • 2 pats salted butter
  • dash whole milk (2 fl oz)

Instructions

  1. Use the freshly boiled water to rehydrate the dehydrated items above, and then discard this water.
  2. When the dehydrated items are sufficiently plump, put the veggies into a heavy saucepan with the heated olive oil, and cook for five minutes.
  3. Add the ground beef, and cook until the meat is browned through.
  4. Make the beef stock, add the ketchup, tomato paste, and Worcestershire Sauce then add this to the saucepan and cook for 10 minutes.
  5. In a small jug, add the flour and enough cold water to have a runny mixture (1/4 cup approx. of water). Stir well and we use this in Step 7.
  6. In a separate pan, add the peeled and quartered potatoes, add a pinch of salt, and bring to a boil and simmer until cooked through. 
  7. Discard the potato water, add salt and pepper to taste, along with a pat of butter, and a dash of milk. We're just making regular mashed potatoes here!
  8. When the beef in Step 3 has cooked through, add the flour/water mix in Step 5 and stir thoroughly—the beef mixture will now thicken up nicely. Cook for a few minutes to make sure you don't have raw flour! Add salt/pepper to taste.
  9. Spoon the beef mixture into four ramekins and top with the mashed potatoes.
  10. Place ramekins under the broiler (not too close!) and broil until the peaks of the mashed potatoes turn brown... Enjoy!

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.

Nutrition Information

  • Servings: 6 servings
  • Calories: 370kcals
  • Fat: 19.8g
  • Protein: 23g
  • Carbohydrates: 24.8g
Bottom of Recipe

Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Shepherd's Pie base with wide egg noodles

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

  • 1/2 of a large onion, peeled and diced
  • 1 celery stalk, sliced
  • 1 medium carrot, washed, peeled and sliced

Serve this easy shepherd's pie recipe base with wide egg noodles, shown above!

How to Make EASY MEALS with Dried Food

20 Taste-Tested Easy Recipes eBook or Paperback

20 Taste-Tested Easy Recipes

Containing dehydrated food... that even your kids and spouse will eat!

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🍕 Pizza! 🥧  Shepherd's Pie! 🥘  Beef Stew!
plus Cauliflower Soup and Cauliflower Mash, along with crazy Carrot Soup!

Decadent Desserts:
Carrot Cake and Cranberry Pineapple Pie!
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Fresh food ingredient amounts are included for when you have fresh food on hand.
See which recipes are included here.


Growing Celery, Carrots, and Onions

Here are tips for growing celery, carrots, and onions in the USA along with some of the best areas for cultivation:

  • Celery - Grows best in cool climates with moist, nutrient-rich soil. Some ideal areas include northern states like Michigan, New York, and California's central coast. Start seeds indoors early. Keep soil consistently moist.
  • Carrots - Do well in deeply worked, loose soil. Cool climates suit them. Leading producers are California, Washington, Texas, Michigan, and Wisconsin. Sow seeds directly in prepared garden beds. Thin seedlings to proper spacing. Keep moist until full size.
  • Onions - Grow well across most of the US. Major producers are Idaho, Oregon, California, Georgia, and New York. Onions grow from sets, seeds, or transplants. Plant in early spring 1/2 inch deep, 2 inches apart. Keep soil fertile and avoid weeds. Cure bulbs after harvesting.

When planting together, remember celery needs more water than carrots and onions. So, provide irrigation for celery. Lengthen the time between watering for carrots and onions.

Aim to rotate the location of each crop yearly to maintain soil health. With the right climate and care, most gardeners in the US can achieve good results with these three versatile vegetables.

Thanks for stopping by to read my Shepherd's Pie recipe with dehydrated ingredients!

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