Monday, September 13, 2021

Pierogi Shepherd's Pie #BakingBloggers

This delicious one skillet dinner starts with ground beef  sauteed with onion and garlic, drenched in gravy with vegetables and topped with potato cheese pierogi before being finished off in the oven.  Delicious, easy, quick and convenient.  A perfect weeknight meal.

Pierogi Shepherd's Pie

The Baking Bloggers are making dishes with ground and/or minced meats today.......
 It is time once again for Baking Bloggers, a fun group led by Sue of Palatable Pastime.  Each month Sue invites us to join her in baking a dish based on a theme or ingredient that we vote on the month prior.  This month we voted to bake a dish that contained ground or minced meat.  Let's take a look at what everyone baked up........
Pierogi Shepherd's Pie and wine

I paired this casual, easy, scrumptious dinner with a bottle of Cotes du Rhone wine.  Yes, we had corn in the pie and Frank also had to have corn as a side.  Every. single. night. during corn season.  I guess I should understand because I have to have wine with dinner every. single. night during every season LOL.

I had picked up these pierogi while at the Farmer's Market last week.  They were pretty darn good....I'll have to go get some more and stock up my freezer before Farmer's Market Season is over.

One skillet dinners, stew, beef, pierogi
Entrees, Beef
Yield: 4 servings
Author: Wendy Klik
Pierogi Shepherds Pie

Pierogi Shepherds Pie

This delicious one skillet dinner starts with ground beef sauteed with onion and garlic, drenched in gravy with vegetables and topped with potato cheese pierogi before being finished off in the oven. Delicious, easy, quick and convenient. A perfect weeknight meal.
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min


  • 1 lb. ground beef
  • 1 onion, diced
  • 4 T. butter
  • 1/4 c. flour
  • 2 c. beef broth
  • salt and pepper to taste
  • 1 (16 oz) pkg. mixed frozen vegetables
  • 2 T. Worcestershire sauce
  • 12 potato cheese pierogi, defrosted if frozen
  • olive oil spray


  1. Place a large skillet over med high heat.  Add the onions and ground beef and cook, breaking up with a wooden spoon, until browned and crumbly.  Pour into a strainer to drain.
  2. Return the skillet to the stove and melt the butter.  Stir in the flour and season with salt and pepper.  Continue cooking and stirring constantly until the flour starts to turn golden brown.  Whisk in the beef broth and cook until the gravy thickens.  
  3. Stir in the frozen vegetables and Worcestershire sauce.  
  4. Return the ground beef and onions to the pot.  Taste and season with additional salt and pepper, if needed.
  5. Place the pierogi over the top of the stew and spray lightly with olive oil.  
  6. Bake in a preheated 400* oven for about half an hour until pierogi are warmed through and starting to brown. 


Adapted from a recipe by Mrs. T's.

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  1. Love these baked pierogi's, look so delicious!

  2. Wine season?! You make me laugh. But, in all seriousness, this looks amazing. I can't wait to try it.

  3. I'd probably have to make my own pierogi because I'd have no idea where to find them frozen, but it would be so worth it! This sounds delish!

    1. I have seen them at Jons Fresh Marketplace in Torrance!

    2. I picked mine up at the Farmer's Market. We have a large Polish community in Michigan so they are easy to find around here. Good luck Karen. Thanks for letting her know of a source Tara.

  4. I love how you made this with pierogi! The potato cheese pierogi are a particular favorite of mine. They look so good!


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