Homestead Pie- Our Take on Shepherd's Pie

The majority of my time spent recently has included: staying inside to keep warm from the snowstorm and cooking, baking and eating as a means of entertainment and a way to pass the time. While this may not have ended the best for me or my waistline, we were all able to enjoy some delicious food and make sure our bellies were full during our short lived hibernation. 

One meal that proved to be warm and comforting was Shepherd's Pie. Traditional Shepherd's Pie is made with ground lamb, veggies and topped with creamy mashed potatoes. Lamb is one of the only foods I really dislike (and yes, I have tried it multiple ways), so I mixed it up and used ground elk, giving the dish a nod to the pioneer days, when they lived off wild game and whatever livestock they had to harvest. You can really use any type of ground meat you would like for this recipe, even ground turkey! Beer was subbed for part of the beef broth to give another dimension of flavor and I topped the mashed potatoes with shredded cheese because isn't everything better with cheese?

If you do not want to go the traditional corned beef and cabbage route for St. Patrick's Day on Sunday, our Homestead Pie is guaranteed to be a crowd pleaser! Keep reading to see the full recipe and get your free printable recipe card!


Homestead Pie- Our Take on Shepherd's Pie

Serves: 6


1 lb. Ground Wild Game

2 Medium Carrots (Diced)

2 Celery Ribs (Diced)
1/2 Onion (Diced)

1 C. Peas
1/2 tsp. Pepper
1 tsp. Kosher Salt
1 tsp. Garlic Powder

1 tsp. Thyme

1/2 tsp. Rosemary

1/2 tsp. Marjoram
2/3 C. Tomato Sauce
1/4 C. Flour
1 C. Beer
1/2 C. Beef Broth
4 C. Mashed Potatoes
1 C. Shredded White Cheddar Cheese


Preheat oven to 400F. Brown ground meat in a large skillet. Once browned, add carrots, celery, onion and peas, cooking until veggies are tender. Add seasonings and tomato sauce, stirring until combined. Sprinkle flour over mixture and stir until meat and veggies are coated. Pour in beer and beef broth, simmering for 20 minutes or until the mixture has thickened. Transfer to a 9x13 baking dish, letting mixture cool completely. While the meat mixture cools, prepare four cups of your favorite mashed potatoes. Top the cooled mixture with mashed potatoes and sprinkle with cheese. Bake in oven for 20-25 mixtures, until hot and bubbly.

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