#CookTheBox : Shepherds Pie

Shepherds Pie
by Michael Kult


  • 4 Russet Potatoes – cut into 1/4’s
  • 1/2 Head Cauliflower – roughly chopped
  • 1 Tbl butter or oil
  • 1/2 – 1 pound ground beef or 1 can kidney beans
  • 2 Carrots – chopped
  • 1 Onion – chopped
  • 2 Celery Stalks – chopped
  • (other optional vegetables include corn, peas, zucchini)
  • 1 Diced Tomato can
  • Salt and Pepper
  • Parmesan Cheese (if available)
  • Dried Oregano, Thyme (if available)



  1. Heat oven to 400. Boil potatoes and cauliflower until soft, drain (reserve 1 cup of water from pot) and mash. Add reserved water as needed. Season with salt and pepper. 
  2. Heat pan to medium high, add butter or oil and cook carrots, onion, celery until softened (give the carrots a couple minute head start).
  3. Add beef and cook until all traces of pink are gone. If using beans add instead of beef and continue to next step. 
  4. Add canned diced tomatoes and bring to a ‘boil’. Add water if necessary, you don’t want the mixture to dry out. Season with salt and pepper and herbs if available. 
  5. Put cooked vegetable/meat mixture in oven proof pan, top with potatoes (add cheese if available) and cook for 30 minutes. 
  6. If serving later everything can be prepped ahead of time, allowed to cool, and put in the refrigerator. Increase cooking time to 50-60 minutes.