Shepherd’s Pie with Beef Chunks

Making a meal to please and feed our family of six, within our budget, is not the easiest some days. We try to add vegetables to every meal, sometimes I can sneak them in, and sometimes I can add them in a large quantity. This recipe for Shepherd’s Pie is easy enough to make while still being a large amount of food and adding a huge number of vegetables.

This Shepherd’s pie can also be made vegetarian by omitting the beef chunks. I do not often make vegetarian meals, but I do know this one would be so delicious, even without the meat.

Matthew and Tyler after Shepherd's Pie dinner

Monica is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn commission incomes by advertising and linking to Monicas Scratch Kitchen Blog.
Published September 20, 2021
Updated March 14, 2022
This page might contain affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost for you). Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, and Amazon.

Shepherd’s Pie made with Beef Chunks Recipe

Ingredients

1-pound beef stew chunks
1 can each of carrot, corn, green beans and peas
2 cans tomato sauce
1 can diced tomatoes; seasoned with basil
6 russet potatoes
1/2 cup red wine

all the ingredients on countertop for Shepherd's Pie
Ingredients

Directions

1. On a cutting board, cut any of the pieces of beef, so they are smaller. There were quite a few larger chunks, and I really wanted more bite sized pieces in this recipe.

2. Turn a large skillet to medium-high and then add 1 Tbsp oil.
3. Cook beef until browned, season with salt, pepper and minced onion.

beef stew chunks cooking in large saucepan on stove for Shepherd's Pie
Season the beef

4. When the beef is cooked, open the cans of corn, beans, peas, carrots, tomatoes and tomato sauce.
5. Add the cans of tomatoes and vegetables to the beef chunks and then stir.

6. Drain the can of corn, beans, peas and carrots, and pour them into the pan, then stir to combine.

7. Pour the two cans of tomato sauce into the beef and veggies mixture and then stir.

two cans of tomato sauce added to vegetables and beef chunks in saucepan for Shepherd's Pie
to

8. Add the red wine to the filling mix and then stir with a spatula to combine.

add red wine for extra flavor to the vegetable mixture for Shepherd's Pie
Thanks ALDI for a fantastic price for wine!

9. In a sink colander, rinse the russet potatoes. Additionally, I love this over the sink colander as it keeps the vegetables off of the sink basin.

russet potatoes in sink colander before rinsing
Rinse potatoes

10. Peel the potatoes and then rinse them again to remove any dirt residue.

peeled and rinsed again potatoes in sink colander
Peel potatoes

11. Dice the potatoes and then put them into a steamer pot. Steaming potatoes instead of boiling helps them to not be waterlogged.

12. When the potatoes are fully cooked and a knife inserts easily, scoop out the potatoes into a large bowl. Then, season the potatoes with 4 Tbsp butter, salt and garlic powder.

fully cooked diced potatoes in a large metal bowl
Potatoes in a bowl

13. Nest, use an emersion blender to mash the potatoes, however if you want more chunky mashed potatoes, use a potato masher.

KitchenAid emersion blender resting on bowl with blended potatoes

This is the best emersion blender! For instance, I use it for making soap, soups, mashed potatoes and more. For free shipping and a great return policy, check out the great prices and try an emersion blender for your next meal by clicking the link below.

14. Spray a 9X13 pan with non-stick spray and then scoop out the mashed potatoes into the pan, spreading it evenly over the bottom of the pan with a spatula.

15. Slowly pour the beef and vegetable mixture onto the potatoes, then using a spatula, spread it out evenly over.

beef and vegetable mixture spread evenly over mashed potatoes in baking dish for Shepherd's Pie
Add the mixture on top of potatoes.

16. Make corn bread muffin mix for the top of the Shepherd’s Pie, make sure to click the link below for my recipe.

17. Using a large ice cream scoop, scoop out corn bread mixture and then put it on the top of the vegetable mixture. Spray the inside of the ice cream scoop to help the corn bread muffin mix come out easier and make really adorable domes, or you can also spred the corn bread mix over the top in an even layer.

18. Bake at 375 degrees for 50 minutes or until the corn bread is golden brown. Then remove the Shepherd’s Pie from the oven and let rest for 5-minutes.

Shepherd's Pie fully cooked and resting on countertop

This baked dish was so delicious! The steak chunks were so moist and tender and the blend of the mashed potatoes with corn bread topping gave a sweet yet savory meal. We ended up eating more than half of the pan! There was enough for a lunch meal for Tyler the next day.
~Monica

Shepherd’s Pie with Beef Chunks

Ingredients

1 can sweet peas
1-pound beef stew chunks
1 can carrot
1 can diced tomatoes; seasoned with basil
2 cans tomato sauce
1 can corn
6 russet potatoes
1 can green beans
1/2 cup red wine

Directions for Shepherd’s Pie

1. On a cutting board, cut any of the pieces of beef, so they are smaller.
2. Turn a large skillet to medium-high and then add 1 Tbsp oil.
3. Cook beef until browned, then season with salt, pepper and minced onion.
4. When the beef is cooked, open the cans of corn, beans, peas, carrots, tomatoes and tomato sauce.
5. Add the can of tomatoes to the beef chunks and then stir.
6. Drain the can of corn, beans, peas and carrots, and pour them into the pan, then stir to combine.
7. Then pour the two cans of tomato sauce into the beef and veggies mixture and stir.
8. Add the red wine to the filling and then mix well with a spatula.
9. In a sink colander, rinse the russet potatoes.
10. Peel the potatoes and then make sure to rinse them again to get any dirt off.
11. Dice the potatoes and then put them into a steamer pot.
12.When the potatoes are fully cooked and a knife inserts easily, scoop out the potatoes into a large bowl.
13. Use an emersion blender to pure the potatoes, then season the potatoes with butter, salt and pepper if desired.
14. Spray a 9 X 13 pan with non-stick spray and scoop out the mashed potatoes into the pan, then spread it out evenly with a spatula.
15. Slowly pour the beef and vegetable mixture onto the potatoes and then spread out evenly with a spatula.
16. For the top, make corn bread muffin mixture in a separate bowl.
17. Using a large ice cream scoop, scoop out the corn bread mixture and then put it on the vegetable mixture.
18. Bake at 375 degrees for 50 minutes or until the corn bread is golden brown.

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

2 thoughts on “Shepherd’s Pie with Beef Chunks

  1. Pingback: Grocery Shopping!
  2. Pingback: Steak Fries Recipe

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: