Description

This Quick & Easy Shepherd’s Pie is a comforting classic that’s perfect for busy weeknights. Made with ground beef, tender vegetables, and creamy mashed potatoes baked until golden, this hearty and satisfying dish comes together fast without sacrificing flavor. It’s a family favorite you’ll turn to again and again!

Ingredients

Units Scale

For the Meat & Vegetable Filling

1 pound ground beef (or ground lamb)
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups frozen mixed vegetables (peas, carrots, corn, green beans, etc.)
2 tablespoons tomato paste
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil

For the Mashed Potato Topping

3 cups mashed potatoes (prepared from about 4 medium potatoes)
2 tablespoons butter
1/4 cup milk
Salt & pepper, to taste

Optional

1/2 cup shredded cheddar cheese, for topping
Fresh parsley, chopped, for garnish

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Instructions

Preheat & Prep: Preheat your oven to 400°F (200°C). If you haven’t already, peel and cook your potatoes until tender for mashing.
Make Mashed Potatoes: In a large bowl, mash the cooked potatoes with butter and milk until creamy. Season with salt and pepper. Set aside.
Cook the Meat & Veggies: In a large skillet over medium-high heat, add olive oil. Sauté the onions for 2–3 minutes until softened. Add the garlic and cook another 30 seconds, then crumble in ground beef (or lamb). Cook until browned and cooked through, breaking up the meat as it cooks. Drain excess fat if needed.
Add Veggies & Seasonings: Stir in the frozen mixed vegetables, tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 4–5 minutes until the mixture is thickened and veggies are heated through.
Assemble the Pie: Transfer the meat mixture into a 2-quart baking dish and spread it out evenly. Dollop mashed potatoes over the top and gently spread to cover the filling edge to edge. If using, sprinkle shredded cheddar cheese on top.
Bake: Bake in the preheated oven for 20–25 minutes, until the mashed potatoes are lightly golden and the filling is bubbling at the edges. For extra browning, broil for 2–3 minutes at the end.
Garnish & Serve: Let the Shepherd’s Pie cool slightly, then garnish with chopped fresh parsley before serving warm.

Notes

Use leftover mashed potatoes to speed up prep time.
Try ground turkey or chicken for a lighter version.
Add a tablespoon of ketchup or tomato sauce for extra flavor in the filling.
For a vegetarian version, use plant-based ground or lentils.
Make ahead: assemble up to a day in advance and bake when ready.

Nutrition

Serving Size: 1/4 of casserole
Calories: 420
Sugar: 7g
Sodium: 670mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 5g
Protein: 22g
Cholesterol: 70mg