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Close up square image of pie on plate showing filling and potatoes on top.
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Easy Shepherd's Pie

Filled with ground beef and vegetables and topped with a cheesy mashed potato layer, this hearty Easy Shepherd's Pie will be a family favorite.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Casserole, Main Course
Cuisine: American
Servings: 8
Calories: 378kcal
Author: Tornadough Alli

Ingredients

For the topping:

  • 2 pounds russet potatoes peeled, 1-inch dice
  • 8 tablespoons salted butter
  • ½ cup whole milk
  • ½ cup grated parmesan cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

For the filling:

  • 2 tablespoons unsalted butter
  • 1 pound lean ground beef
  • 1 small sweet onion small diced
  • 3 cloves garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock
  • 2 teaspoons Worcestershire sauce
  • 12 ounces mixed frozen veggies
  • Fresh chopped parsley for garnish optional

Instructions

  • Preheat the oven to 375°F. Add the diced potatoes to a large pot and cover them plus two inches with cold water. Cover, bring to a boil, and boil for about 15 minutes or until the potatoes are fork tender.
  • Drain the potatoes and let them sit in the cooking pot uncovered for 10 minutes to allow excess steam to escape.
  • Add the butter, milk, cheese, salt, and pepper.
  • Mash until smooth.
  • While the potatoes are cooking, make the filling. In a large skillet over medium heat, melt the butter, then brown the ground beef, breaking it up into crumbles until there is no pink left. 10 minutes.
  • Add the onions and continue to cook until softened and translucent, occasionally stirring for 10 minutes.
  • Add the garlic, garlic powder, onion powder, salt, and pepper. Stir everything together and cook for 30 seconds.
  • Add the flour, stir and cook for 1 minute.
  • Next, add the stock and Worcestershire sauce, stir to combine.
  • Add the frozen veggies and mix them in, bring the mixture to a simmer then take off the heat.
  • Add the filling to a 9x13 baking dish in an even layer.
  • Top with the mashed potatoes and smooth out the top.
  • Bake for 40-45 minutes until dark golden brown on top and bubbly. Let cool for 15 minutes, then serve with parsley if using.

Notes

  1. Adding more vegetables is always a good idea, see some more of our favorites above. 
  2. If you don't have the frozen vegetable mix, you can use 2 cups of your favorite canned or fresh chopped and diced vegetables. 
  3. You can freeze this recipe. I like to make a second batch and freeze it for later. 
  4. This recipe uses ground beef, but beef can be swapped out for other options. See my ideas above.
  5. The cheesy potatoes on top really make this dish, but you can swap them out for mashed sweet potatoes. See more above.
  6. Instead of parmesan cheese in your potato mixture, you can swap it out for other shredded cheese options. You can also try sharp cheddar, smoked gouda, Gruyere, Swiss, or Pepper Jack cheese.
  7. This is an easy recipe to double, just be sure to use a separate baking dish for the second portion.

Nutrition

Calories: 378kcal | Carbohydrates: 32g | Protein: 20g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 930mg | Potassium: 906mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2681IU | Vitamin C: 13mg | Calcium: 122mg | Iron: 3mg