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Reinvented Shepherd’s Pie

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  • Author: Christiane Potts
  • Yield: 6 1x


Comfort food that’s fit for company, this Inside-Out Shepherd’s Pie has all the delicious flavor in a gorgeous presentation. Cooking With Paula Deen Magazine, October 2014


  • 2 pounds ground chuck
  • 2 tablespoons steak sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 8-ounce package sliced fresh baby portobello mushrooms
  • 1 onion, thinly sliced
  • 1 tablespoon bottled minced garlic
  • 1½ cups beef broth
  • 1 .87-ounce package brown gravy mix
  • ½ teaspoon dried thyme (reduce by 1/4 teaspoon for less thyme flavor)
  • 6 slices frozen garlic Texas toast, cooked according to package directions

Mashed Potatoes and Peas

  • 1 24-ounce package frozen steam and mash potatoes, heated according to package directions
  • ½ cup milk
  • ½ cup sour cream
  • 1 cup frozen peas, cooked according to package directions
  • ½ cup shredded Parmesan cheese
  • 1 teaspoon salt


  1. Mix together the ground chuck, steak sauce, salt and pepper in a medium bowl. Shape the mixture into six patties.
  2. Cook the patties over medium-high heat for 5-6 minutes per side in a large skillet, until browned. Remove patties to a plate and keep warm. Reduce the heat to medium.
  3. Drain off all but 1 tablespoon of drippings. Add the mushrooms, onion and garlic and sauté, stirring occasionally, for 5 minutes. Stir in the broth, gravy mix and thyme.
  4. Return the patties to the skillet and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes or until the gravy is thickened.
  5. Make the potatoes by combining the potatoes, milk, sour cream and butter in a large bowl. Mash to desired consistency. Fold in the peas, cheese and salt.
  6. Top each slice of toast with mashed potatoes, a patty and some of the onion and mushroom gravy. Serve immediately.
  • Category: Main
  • Cuisine: European-American
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