Shepherd's Pie

Make a double batch of this recipe so that you can store half of it in The Burger Master for a quick and satisfying weeknight meal.


  • 4 medium potatoes, cut into 1 inch pieces
  • 1/2 cup sour cream
  • 1 tbsp butter
  • 2 cloves minced garlic (optional)
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1/4 cup Worcestershire sauce
  • Brown Gravy packet (25g) mixed with 1 cup water (or as per packet directions)
  • 1 tbsp tomato paste
  • 2 tbsp flour
  • 1 cup frozen vegetables mix (whatever you prefer, I used: peas,carrots,corn and green beans)
  • salt and pepper to taste


  • 1 cup shredded cheddar cheese



  1. In a medium pot, boil potatoes until fork tender (approximately 15 minutes).  Remove from heat, drain the water and mash the potatoes after adding the butter, sour cream, minced garlic (optional).  Taste the potatoes then add desired amount of pepper and salt.  Set aside.
  2. Heat a large frying pan on medium heat.  Add the olive oil and cook the ground beef until no longer pink.  
  3. Add the remaining ingredients, mix well, and simmer for 5 minutes.
  4. Spread the beef mixture into a 9X9 inch baking pan, cover with the mashed potatoes mixture then sprinkle with the cheese.
  5. Bake in a preheated oven (400F) for 20 minutes or until cheese is bubbling.



  1. If using The Burger Master to store - spread the beef mixture into the bottom tray, spread the potato mixture on top, then sprinkle with the cheese.  Place lid on top, make sure to press down on the lid to cut through the pie and to seal the lid.  Store in the freezer.  Once frozen, remove as many pieces as needed, bake in an oven safe dish or on a lined baking sheet at 400F for 20 minutes or until the cheese is bubbling.