British Shepherd’s Pie: #42 of 1000 Sustainable Food Experiments

I had nannies from England when I was little, and some of the things they taught us were traditional British recipes. Shepherd’s pie, bubble and squeak, bangers and mash, Yorkshire pudding – all the classics. We all love a good shepherd’s pie here. I cook up a big casserole every few weeks and it lasts for 2-3 dinners.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($10.50 total)

6 large potatoes – $1.08
¼ cup milk – $0.09
3 tbsp butter – $0.47
Salt and pepper to taste
2 tbsp olive oil – $0.20
1/2 chopped onion – $0.25
10 diced baby carrots – $0.46
4 cloves minced garlic – $0.15
1 lb ground lamb/beef/pork – $4.99
Salt and pepper to taste
2 tbsp flour – $0.02
1 cup chicken broth – $0.50
1 tbsp Worcestershire sauce – $0.10
1 tsp oregano – $0.28
1-2 cups frozen corn – $0.50-$1.00
1-2 cups frozen peas – $0.50-$1.00


1. Prepare the potatoes: Peel and chop the potatoes into small pieces. Cover with water in a pot and bring to a boil, then turn heat down and simmer 10 to 15 minutes until you can stick a fork easily through the potatoes. Drain the potatoes, then mash them straight in the pot, adding the milk, butter, salt and pepper. Keep mashing until smooth. Taste for salt and pepper and adjust as needed.

2. Preheat the oven to 400 F. Prepare the meat filling: Heat the olive oil in a large pan over medium high heat. Add the onion and carrots and cook until they begin to brown a bit, about 5-6 minutes. Add the garlic, then the meat, salt and pepper and stir until browned and cooked through, about. 3 minutes. Sprinkle the flour in and stir to coat, then cook for another minute. Add the chicken broth, Worcestershire sauce, and oregano, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer 10 to 12 minutes until the sauce has thickened a bit.

3. Add the corn and peas to the meat mixture, then spread evenly into an 11 x 7-inch glass baking dish. Top with a smooth layer of mashed potatoes, creating a seal around the edges to prevent the mixture from bubbling up. 

Bake for 25 minutes or until the potatoes begin to brown. Remove and cool for at least 15 minutes before serving. 

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = >6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 1 = wowzers (beef)
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

One thought on “British Shepherd’s Pie: #42 of 1000 Sustainable Food Experiments

Leave a Reply

%d bloggers like this: