using leftover chicken for shepherds pie

Shepherd’s Pie Recipe

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Shepherd’s pie is one of those dishes that usually doesn’t require any special shopping trips – the ingredients are commonly found in the pantry and the freezer.  If you don’t have green peas, just substitute with any other chopped vegetables or canned beans – or omit them altogether.  The main components of the shepherd’s pie is a layer of meat on the bottom and a layer of mashed potatoes on top.


1 lb of ground meat
1 onion, chopped
1 cup of frozen green peas, defrosted
7 medium potatoes
1/2 cup milk
1 tbsp oil
1 egg, whisked
salt and pepper to taste


Preheat the oven to 375F.

Boil the water in a large pot for the potatoes.  Peel the potatoes, cut into quarters, put in boiling water and boil for 25 minutes.  Remove the potatoes from the water (drain them in a colander).

Put the potatoes in a bowl, add the milk and mash with a potato masher until smooth.  If necessary, add more milk.  Add salt and pepper to taste.

While the potatoes are boiling, heat the oil in a non-stick frying pan over medium-high heat.  Add the onions and cook, stirring periodically, for 5 minutes.  Add the ground meat and cook, stirring periodically, for 7 minutes, or until the meat is cooked through (no longer pink).  Add the peas and stir.

Put the meat mixture on the bottom of a large non-stick baking dish (spread it so all the bottom of the dish is covered).  Spread the mashed potatoes on top of the meat mixture.  Brush the top of the potato layer with the whisked egg.

Put in the oven and bake for 30 minutes.

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