Tiphany’s Mom’s Shepherd’s Pie (Not Keto)

This was really hard for me to get together, I had no clue what the measurements were, I have been making it by sight alone for so long and I had to make it once measure everything, then plug it into All recipes dot com to get the directions together perfectly. So I really hope you guys make it out there because not only is it the best Shepherd’s Pie I have ever had but my Mom took forever mastering this and trust me it is true comfort food. I hope you enjoy this as much as I do and share the love with your family the way she always did with hers. (My own personal touch is, I sprinkle a cup of cheddar cheese over the top 10 min before it comes out of the oven, so yummy. I firmly believe cheese always makes things yummier and cozier)


  • 9 potatoes – peeled and cubed
  • 1 1/2 pounds ground beef
  • 1 (6 ounce) can tomato sauce
  • 1 1/2 tablespoons Italian Seasoning
  • 1 dash Worcestershire sauce
  • a dash of cinnamon
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 (15 ounce) cans mixed vegetables, drained
  • 2 tablespoons all-purpose flour
  • 2 tablespoons milk


    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
    3. To the ground beef, add the tomato sauce, Italian Seasoning, Cinnamon, Sugar   Worcestershire sauce to taste, salt, ground black pepper and mixed vegetables. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
    4. Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes
    5. Bake at 350 degrees F  for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.

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