I wasn’t introduced to Shepherd’s Pie until a couple years ago, but I love it! It’s a classic comfort food. It’s also great one dish meal that makes enough to feed an army.
Recently, Andrew mentioned that he wanted me to try making a Shepherd’s Pie. His grandma makes the best ever mashed potatoes with cream cheese, so we decided to try that for the mashed potatoes part.
The secret to getting amazing filling is using a jar of beef gravy! I’ve made Shepherd’s Pie other ways before and it just didn’t turn out as good. This filling combined with the cream cheese mashed potatoes makes this dish so good!
Andrew and I both agreed that this was the best Shepherd’s Pie we had ever had! Usually, whenever I make a new dish, we can think of at least a couple things to do next time to make it better. But with this dish, there is nothing I would change! It’s definitely going on the regular rotation.
- 3 large russet potatoes, peeled and diced
- 1 8oz package cream cheese
- 1/4 to 1/2 cup milk, add a little at a time until creamy
- 1 lb ground beef
- 1 16 oz bag frozen mixed vegetables
- 1 12 oz jar beef gravy
- 1 6 oz can tomato paste
- 1 cup shredded cheddar cheese
- Put the potatoes in a pot and fill to 1 inch above potatoes with water. Add salt.
- Bring to a boil. Lower heat to medium high and cook for 20 minutes or until tender.
- In the meanwhile, brown the beef in a skillet on high until no longer pink.
- Add veggies, beef gravy and tomato paste to skillet. Cook for 5 minutes or until veggies are no longer frozen.
- Drain the potatoes. Add milk and cream cheese, mash until creamy.
- Grease a 9x13 inch pan. Preheat oven to 350.
- Spread the beef mixture in the pan. Sprinkle with 1/2 of the cheese.
- Spread the potatoes on top. Sprinkle with remaining cheese.
- Bake for 20-25 minutes.
To speed things up when it's time to cook dinner, make the mashed potatoes the night before and refrigerate until you are ready to make dinner.