Shepherd’s Pie

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • 5 tablespoons butter
  • 1 onion, finely chopped
  • 4 cups ground cooked roast beef
  • 2 cups beef gravy
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon monosodium glutamate
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 10 medium potatoes, peeled
  • cup light cream or milk, heated
  • 1 egg, lightly beaten, or 2 tablespoons melted butter


  1. Preheat oven to hot (425°F.).

  2. Melt one tablespoon of the butter and sauté the onion until tender but not browned.

  3. Remove from the heat and add the beef, gravy, Worcestershire sauce, monosodium glutamate, one-half teaspoon of the salt and the pepper.

  4. Boil the potatoes in boiling salted water until tender. Drain and mash, together with the remaining butter and salt and the cream or milk. Beat until fluffy by hand or electric mixer.

  5. Place the meat mixture in the bottom of a greased deep one-and-one-half-quart casserole. Top with mashed potatoes, mounded into a dome. Brush with beaten egg or melted butter.

  6. Bake for fifteen to twenty minutes, until heated through and lightly browned.

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