Sunday, December 5, 2010

Thanksgiving Leftovers: Shepherd's Pie

I love homemade mashed potatoes, but I can get tired of them pretty quickly.  A good way to use up leftovers is to put them on top of Shepherd's pie.  I have already posted one recipe for a sweet potato Shepherd's pie from Natural Home Magazine, and tonight I made a version from the Tillamook Cheese Cookbook.  It's actually quite a nice cookbook, especially if you are a fan of Tillamook Cheese like me.  Joe and I spent a weekend at the coast this past summer so of course we had to stop by the factory for the free cheese samples!

Shepherd's pie with salad on the side.

Shepherd's Pie topped with Cheddar Mashed Potatoes
adapted from the Tillamook Cheese Cookbook
serves 4

Notes: I only had about half of the mashed potatoes it called for so I planned to just make half the recipe, which would be four servings instead of 8.  As I am typing this up however, it occurs to me that the only ingredients I actually halved were the ground beef, the mashed potatoes, and the cheese.  I accidentally used the full amount of everything else!  Since we thought it tasted really good that way, I'm going to type the recipe up that way too.  :-)

1 pound extra-lean ground beef
2 tablespoons vegetable oil
1 cup diced onion
1 large carrot, diced
1 teaspoon minced garlic
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1-14 ounce can crushed tomatoes
1/8 teaspoon freshly ground black pepper
2 cups mashed potatoes
2 cups shredded Tillamook Sharp Cheddar cheese, divided
2 tablespoons freshly chopped parsley

Preheat the oven to 375 F.  Heat the oil in a large skillet over medium-high heat.  Saute the onion and carrot for 8-10 minutes, or until softened.  Add the garlic and cook for another 3 minutes.  Add the ground beef, breaking it up with a wooden spoon, and cook until browned.  Add the Worcestershire, tomato paste, crushed tomatoes, and pepper.  Cook until the mixture has thickened, about 10 minutes.  Spoon the mixture into a 9x9 baking dish.

In a medium bowl, combine the mashed potatoes with 1/2 of the cheese and the parsley.  Spread this potato mixture over the top of the beef mixture with a spatula.  Sprinkle the remaining cheese over the top.  Place the pan onto a baking sheet (I guess this is in case the mixture bubbles over.  It didn't when I made it, but it's not a bad idea, just in case) and bake until it bubbles, about 25 minutes.


  1. I am totally going to try this! Jason LOVES Shepard's pie!!!

  2. Smart way to get rid of those mashed potatoes, not usually a problem in my house, but I love shepard's pie! I like the addition of cheese though, thanks!

  3. Robyn~
    Thanks for posting this recipe. The Tillamook Cheese Company no longer has it on their website. I love this recipe and make it just as it is. I just wanted to say that your recipe posts are great and the pics are fantastic. I love to cook and I think I will try a few things!



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