Shepherd's Pie - VeryVera

Shepherd’s Pie

  • Prep Time: 20m


  • 1 lb ground beef
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 c shredded butternut squash
  • salt and pepper, to taste
  • 1 tsp. smoked paprika, plus more for garnish
  • 1/2 tsp. Nature’s Seasons seasoning blend
  • 1 tbsp. Worcestershire sauce
  • 2 lb potatoes, peeled
  • 2 tbsp. butter
  • 1/2 c heavy cream
  • 1/2 c Gruyère cheese, shredded, plus more for topping
  • 1 tbsp. truffle oil, plus more for topping


  1. Preheat the oven to 350 degrees F.
  2. Place the ground beef in a heavy pan and cook on low heat, stirring frequently, until the meat begins to brown.
  3. Add the onions, carrots, butternut squash and continue to cook on low for another 10 minutes.
  4. Stir in salt, pepper, smoked paprika, Nature’s Seasons seasoning blend and Worcestershire sauce, and simmer on low for about 15 minutes, stirring occasionally.
  5. Meanwhile, cook the potatoes in lightly salted, boiling water until tender, then drain thoroughly.
  6. Turn the meat mixture into a cast iron.
  7. Mash the potatoes and beat in the butter, cheese, cream, truffle oil, salt, pepper, and cheese.
  8. Spoon the mashed potatoes over the meat.
  9. Sprinkle the additional cheese and truffle oil over the pie.
  10. Bake in the preheated oven for about 15 minutes, or until the cheese is bubbling and golden.
  11. Garnish with additional paprika and serve immediately.