Brad’s Shepherd’s Pie

Brad McCarthy, ranch wrangler and cook at Homeplace Ranch in Calgary, Alberta, makes this favorite supper with whatever vegetables he has on hand. He serves a bowl of extra vegetables on the side, and you can’t go wrong with brown gravy on top.


¦ 2 teaspoons vegetable oil

¦ 1 pound ground sirloin

¦ 1 medium yellow onion, diced

¦ 3 cloves garlic, minced

¦ 1 cup green or yellow beans, trimmed and cut into 1-inch lengths

¦ 2 cups peeled, sliced carrots

¦ 3 ears corn, shucked, with kernels removed

¦ Kosher salt and freshly ground black pepper

¦ 3 teaspoons dried thyme

¦ 3 teaspoons dried rosemary

¦ 3 cups mashed potatoes


1. Preheat the oven to 350ºF. Heat the vegetable oil in a large skillet over medium heat and add the meat and onion.

2. Cook until the meat browns and the onion is translucent, about 5 minutes. Add the garlic, green beans, carrots, and corn; cover and cook, stirring occasionally, until the vegetables are just tender, 5 to 7 minutes. Season with salt, pepper, and herbs, and stir.

3. Remove from the heat and scoop the mixture into a 6- by 9-inch buttered casserole dish. Cover with the mashed potatoes and bake until browned at the edges, about 30 minutes. Serve with brown gravy.

Recipes on this page are from Cooking the Cowboy Way by Grady Spears with June Naylor. Andrews McMeel Publishing, 2009 (


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