Sheppard’s Hash | Braum's

Sheppard’s Hash


  • 2 lbs. Braum’s ground beef
  • ⅓ cup + 3 Tbsp. all-purpose flour
  • 1 Tbsp. Braum’s salted butter
  • 1 large yellow onion, chopped
  • 6 celery stalks, diced
  • 10 oz. shredded carrots
  • 2 cups beef stock
  • 1 Tbsp. soy sauce
  • 8 oz. white mushrooms, sliced
  • Salt & pepper to taste
  • 3-4 medium russet potatoes, grated
  • 2 cups Braum’s heavy whipping cream
  • 4 cloves garlic, minced
  • ½ tsp. nutmeg
  • 4 oz. Braum’s shredded cheddar cheese, divided


  1. Preheat oven to 425°F.
  2. In a deep skillet, cook beef over med-high heat until done; remove and strain.
  3. Place the meat in a mixing bowl and add flour (⅓ cup) and mix; set aside.
  4. In the same pan, melt 1 Tbsp. butter and lightly sauté onions, celery, and carrots and return the beef to the pan.
  5. Add in beef stock and soy sauce, mixing to avoid lumps. Bring the pot to a boil until mixture is slightly thickened and add in mushrooms.
  6. Reduce heat, season with salt and pepper to taste, cover and allow to simmer for 30 minutes.
  7. For the sauce that you mix with the potatoes: in a small bowl, mix the flour (3 Tbsp.) and cream to create a slurry.
  8. In a small saucepan, cook minced garlic for 2-3 minutes, then whisk in the slurry mix, nutmeg, salt and pepper, bring to a simmer, and allow to thicken stirring often.
  9. Once thick, combine the mixture with grated potatoes and mix thoroughly; set aside.
  10. Next, remove the meat mixture from heat and pour it into a greased 9×12 baking dish. Top it with a layer of cheddar cheese (2 oz.), add a layer of the potato mix, and finally top with more cheddar cheese (2 oz.). Bake for 15-20 minutes or until golden brown on top.