This Shepherd’s Pie recipe is topped with delicious jalapeño cheddar mashed potatoes, bursting with a savory grass-fed beef filling, and baked in a cast-iron skillet.

Our recipe puts a southwestern twist on a rustic classic comfort food that might make it more fitting for a roaming cowboy than a traditional shepherd.

The best part is, the leftovers are even better the next day when the flavors have had even more time to meld together.

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Shepherd's Pie

Course Main Course

Keyword ground beef

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Ingredients

For Filling

• 1 lb Prairie Legacy Grass-Fed Beef
• 1 tablespoon olive oil
• 1 cup onion - chopped
• 1/2 cup red & orange bell peppers - diced
• 1/2 cup poblano pepper - diced
• 2 tablespoons garlic - minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cinnamon
• 1 tablespoon fresh thyme
• 1 sprig fresh rosemary + more for garnish
• 1 cup frozen corn
• 1 cup frozen peas and carrot
• 1 teaspoon salt
• 1 teaspoon pepper

For Topping

• 3 russet potatoes - peeled & chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons butter
• 2-4 tablespoons milk - as needed
• 1/4 cup chives - chopped
• 1/4 cup jalapeño - chopped
• 1 cup cheddar cheese  - shredded
• 1 egg

Instructions

• Bring a pot of water to a rolling boil and add the peeled and chopped potatoes. Simmer for 30-40 minutes or until the potatoes are fork-tender. Drain and cool slightly while making the beef filling.
• In a cast iron skillet over high heat, add the olive oil and onions and sauté until the onions are just tender about 5 minutes. Then stir in the bell pepper and poblano. Continue to sauté for another 5-8 minutes, until the onion is just starting to brown.
• Stir in the garlic and sauté until fragrant. Then add in the ground beef. Stir and break up the beef until it is evenly browned throughout.
• Next add in the Worcestershire, cumin, chili powder, and cinnamon. Stir in the thyme, rosemary, salt, and pepper. Reduce the heat and stir in the frozen corn, peas, and carrots. Season with salt and pepper, to taste. Remove the beef mix from the heat and allow it to cool slightly while finishing the potatoes.
• While the beef mixture cools, mash the potatoes. Stir in butter and milk until the potatoes reach a smooth consistency. Season with salt and pepper, to taste. Then stir in the egg, chives, jalapeño, and cheddar cheese.
• Spread the potatoes in a thick, even layer over the beef mixture. Place the skillet in the oven and bake for 15-20 minutes or until the potato topping has set. Then finish off the topping by broiling for an additional 5-10 minutes or until the top is golden browned.
• Cool for 20 minutes prior to serving for best results. Garnish with the remaining sprig of rosemary. Store leftovers in an airtight container for up to four days. Enjoy!

Notes

NOTE: Swap out homemade mashed potatoes for a pre-cooked variety from your local grocery store – just stir in the egg, cheese, chives, and jalapeno to enhance the flavor before topping your shepherd’s pie.