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Easy Shepherd's Pie

Course dinner
Keyword Shepherd's pie
Servings 6 people


  • 1 lb ground beef or lamb
  • 4 medium potatoes (or six small)
  • 2 tbsp avocado oil
  • 1 small onion
  • 2 stalks celery
  • 2 carrots
  • herbs, to taste parsley and chives work well
  • 8 tbsp heavy cream (four for the filling and four for the topping)
  • salt and pepper to taste
  • 4 cloves garlic, chopped finely
  • 2 tbsp grass-fed butter
  • 1/2 cup grated white cheddar cheese



  • Sauté the chopped onion in the avocado oil about three to four minutes on medium-high heat, until it is translucent. Add the beef or lamb, salt and pepper, chopped celery and chopped carrots, salt and pepper. Sauté until the meat is just browned, but not cooked all the way. Add the cream and mix thoroughly, then add the garlic and herbs. Turn off the heat.

Potato topping

  • Peel and boil the potatoes until they are soft. Drain them, then add four tablespoons of cream and two tablespoons of butter, and salt and pepper to taste. Mash them with a hand mixer until fluffy.

Putting it together

  • Spread the filling in a casserole dish (9x13 or smaller). Drop the potatoes on top in four to six spoonfuls. Spread it evenly to cover the filling. Cover lightly with the shredded cheese, and bake at 400 degrees Fahrenheit for 20 minutes, or until the cheese is browned.