Shepard’s Pie is the easiest meal to throw together in under an hour. Potatoes, Meat, Tomatoes, Garlic and Onion. Oh, and Cheese. This dinner pie sure hits the spot. Perfect on fall and winter nights.
Garlic and onion Shepard’s Pie
Stephanie Rivera
Shepard's Pie is such an easy meal to make, and it is so filling. This recipe will make 2 pies. Perfect for dinner and leftovers. This Buttery, Garlic and onion dinner sure hits the spot.
The first step to making Shepards pie is to get those potatoes on the stove. Fill a large pot with hot water and put it on medium high heat on your stove. Peel and slice the potatoes. Rinse them well in a colander then add them to your pot. Boil potatoes until tender. They will take 20-45 minutes.
While your potatoes are boiling, Heat a large saute or cast iron pan to medium heat. Add 2 tbsp of oil or lard to your pan. Add diced onions and diced garlic cloves. Sautee for 2-3 minutes. Add your meat and seasonings. Cook until brown.
Add in your tomatoes and simmer for about 10 minutes.
When your potatoes are tender, drain all the water and transfer potatoes into your mixer, or use a hand masher. Add in 4-6 tbsp of butter, garlic powder, salt and pepper. Mix well.
Prepare 2 standard pie pans by spraying or rubbing them with oil.
Lay down a layer of potatoes. Flatten it out and up like you would a pie crust.
Next, add your filling.
Then add another layer of potatoes.
Finally, add shredded cheese on top.
Bake in a 375 F oven for 20-25 minutes or until the cheese is melty and starting to toast.
Let sit for 5 minutes before serving.
Store covered in the fridge for up to 4 days.
Shepherd’s Pie can be frozen for 6 months. Simply defrost in the fridge overnight and bake according to instructions.
Keyword Dinner Pie, Shepard’s Pie
If you’d like to see how I basically throw this meal together in no time, head on over to my Youtube and Check out my Shepherds Pie Video.