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Sheppard's pie

This is a different recipe. It is not shepherd's pie, made with ground lamb, or cottage pie, although it is similar to a cottage pie because both recipes use ground beef.


1 1⁄2 lb beef (ground beef)
2 carrot (medium, sliced thinly)
1 bell pepper (red, cut into chunks)
2 c peas (can be frozen peas)
1 cn mushroom (drained, 4 oz can no salt added mushrooms)
1 zucchini (diced)
7 potato (medium size, peeled and cubed)
1⁄4 c vermouth
1 c seltzer
1⁄3 c flour
1⁄3 c milk
1 T butter
  seasoning (salt and pepper to taste)
1 T cheese (grated Parmesan)
1 T cheese (grated Cheddar)


  1. Cook ground beef and vegetables in an ovensafe pan.
  2. Boil the potatoes in salted water until soft.
  3. Add the vermouth to the beef mixture, cook until slightly reduced.
  4. Add the seltzer and flour to the beef mixture, allow to thicken. Season if necessary.
  5. Mash the potatoes with the milk and butter. Season if necessary.
  6. Top the beef mixture with the potatoes, spread evenly.
  7. Top the potatoes with both cheeses.
  8. Bake at 375°F for 15 minutes, and then broil for 35 minutes, or until golden.
Total time
1 hour, 10 minutes
Cooking time
Preparation time
4 servings


This recipe was dedicated to Mr. Sheppard.


North American cuisine

challenging, meat
main meal, dinner, winter
American food recipes
Food in U.S.A.