Back to Wyoming and Shepherds Pie

Hello everyone!

Cooper and I just got back from visiting my family in Utah and it was a blast. There was lots of food, swimming, camping, parades, rodeos, games, and more food! It was so much fun but a long time to be away from home. It’s nice to be back and starting finding a routine again. Cooper and I went for a long walk this morning to try and get some normalcy back into our morning and then I jumped right into doing this post because it’s that good. (3 hours later I’m still working on it…#momlife)

(Days later and I’m still working on it….notice how I said day<strong>s</strong> because I can’t quite remember what day I actually started this blog post. It must be the sleep deprivation, and the fact that my peppermint tea hasn’t kicked in…can peppermint tea even kick in? Oh coffee, I miss you. But we’ll have to get to the forbidden love sonnet later. Back to the off topic point. Cooper has been boycotting sleep since we’ve been home from Utah BUT last night he slept in his own room, in his own bed all by himself! Granted he was up at 4:45 in the morning jabbering and playing in his crib, however sleeping from 10:00 to (almost) 5:00 is a big accomplishment in my sleep-deprived mom book.)

When we were driving home to Wyoming I was scrambling my brain trying to think of what food would be at the house and how to make a meal out of it. Fortunately there are a few things that I can almost always count on to be in my freezer or pantry. Frozen hamburger, frozen vegetables, and potatoes are always around my house because they keep well so I decided to make shepherds pie. I love shepherd’s pie, its fast and easy and such a great comfort food after being on the road all day. I mean who wouldn’t love hamburger and veggies covered in gravy with creamy mashed potatoes and cheese after an eight hour drive!? I know we sure did! It took all the self control Jon and I had to not eat the entire pan in one night. Seriously we couldn’t get enough. I’ll stop drooling and let you in on the secret so you can start to drool too.

**Quick Tip**
I’ll cut up my potatoes and get them boiling first before I start browning the hamburger, that way once I’ve finished making the meat and veggie layer I can go right to mashing the potatoes.

Here’s what you’ll need:

For the meat and veggie layer:

2 T. olive oil

1 pound ground beef

1/2 onion, diced

3 garlic cloves, pressed or minced

3 carrots, sliced

1/2 c. frozen corn

1/2 c. frozen peas

2 tsp. tarragon

1 tsp. sage

2 tsp. parsley

1 1/2 tsp. garlic salt

1 tsp. salt

1/2 tsp. ground pepper

1/4 c. flour

1 1/2 c. beef stock

2 dashes Worcestershire sauce


  • Preheat oven to 350.
  • Heat up a large skillet, add the olive oil, and then add the ground beef and start browning.
  • Once half way browned, add the diced onion, garlic, and the carrots. Finish browning the hamburger. Once the hamburger is cooked through add the frozen corn and peas.
  • Mix in the tarragon, sage, parsley, garlic salt, salt, and pepper. Once the seasonings are mixed in add the flour and gently combine and let cook in for another minute.
  • Finally, add in the beef stock and the Worcestershire sauce and let it simmer for 2-3 minutes until it starts to thicken. Don’t let it cook for too long because you don’t want the gravy to get to thick. Transfer to a 9×13 pan.

For the mashed potato layer:

4 large* potatoes (yukon golds, reds, russets whatever you like!)

2 T. butter

2 T. sour cream

1 tsp. salt

1/2 tsp. garlic salt

1 T. parsley

2 T. milk, more if you need to cream your potatoes together

1 1/2 c. grated cheese (use whatever is your favorite! Or a combination of cheeses.)

*not all potato sizes are created equal so use your judgement here. You can use more potatoes depending on how thick you want your potato layer, you’ll just want to adjust your seasonings as well.


  • Dice up the potatoes and put them in a pot with water just covering the top. You can peel the potatoes first if you don’t like the skins.
  • Boil the potatoes until they’re soft and cooked through.
  • Once they’re cooked drain the water and add the salt, garlic salt, parsley, butter, milk, and sour cream and mash everything together.
  • Now that they’re all creamy and delicious place spoonfuls on top of the meat layer and spread them out evenly.
  • Sprinkle your cheese on top and bake for 20-30 minutes until your cheese is golden and melty and you can’t hardly stand to wait anymore! Remove from the oven and let cool for 10 minutes before you dish yourself up a big plateful and dig in!

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