Shepherd’s Pie

This Shepherd’s Pie is really made for two people.  If I make any kind of mashed potatoes, Don wants gravy.  So I made the filling with a little extra “gravy.”

Shepherd’s Pie

Total Time: 1 hour

Yield: Serves 2


  • 2 TBSP extra virgin olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, chopped
  • 2 cups cooked, crumbled hamburger (or about 1 lb raw hamburger)
  • 1 TBSP flour
  • 1 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 12 oz Pacific Cream of Celery Soup (add 1/2 to all the container)
  • 2 tsp rosemary leaves, chopped
  • 1 tsp thyme
  • Salt and pepper
  • 2/3 cup frozen peas and carrots
  • 1/2 cup frozen corn kernels
  • Topping
  • 2 cups mashed potatoes*
  • 1 egg yolk
  • 1 tsp dijon mustard
  • 1/2 cup grated Parmesan


  1. Heat oil in a skillet.
  2. Add onion and cook a minute or two. Stir in garlic and cook another minute.
  3. Add meat (I had some cooked hamburger), cook and stir until hamburger starts to brown.
  4. Stir in flour.
  5. Now stir in tomato paste, Worcestershire, and the cream of celery soup (how much you add will determine how much gravy you have).
  6. Stir in rosemary, thyme, salt, and pepper.
  7. Simmer 5-10 minutes.
  8. Stir in peas and carrots and corn.
  9. Heat oven to 400°
  10. Place filling in a small baking dish.
  11. Mix all the ingredients for the topping.
  12. Spread topping over filling, all the way to the edges of the pan.
  13. Bake for about 25 minutes, until the top of the potatoes starts to brown.
  14. *I boiled the potatoes for the mash with salt, crushed garlic cloves, and rosemary sprigs. When they were cooked, I mashed them with cream and butter.