Cowboy Shepherd’s Pie

Cowboy Shepherd’s Pie

Course Main Course
Cuisine American


  • 4 large potatoes peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup carrots chopped
  • 1/2 cup peas
  • 1/2 cup corn
  • 1 poblano pepper (or jalapeno) *diced
  • salt and pepper to taste
  • 1 tablespoon avocado oil
  • 1 onion chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • ¾ cup beef broth


  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
  • Mix in butter and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  • Bring a large pot of salted water to a boil. Add carrots and cook until almost tender but still firm, about 15 minutes. Drain, and set aside.
  • Preheat oven to 375 degrees F (190 degrees C.)
  • Heat oil in a large frying pan. Add onion, pepper, and ground beef and cook until well browned. Pour off excess fat, then stir in carrots,peas, and corn.
  • Stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Spread the ground beef mixture in an even layer on the bottom of a 12 inch cast iron skillet. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  • Bake in the preheated oven for 20 minutes, or until golden brown.
Keyword oven, potatoes, skillet
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