Easy Shepherd's Pie Recipe
This is the best shepherd’s pie recipe, made with a rich and savory ground beef filling that’s covered with fluffy mashed potatoes. It’s classic comfort food that’s quick to prepare and easy to make ahead of time.
Servings: 6 people
Calories: 458kcal
Ingredients
Mashed Potato Topping
- 2½ pounds russet potatoes washed, peeled (optional) and cut into 1" dice
- 2 tablespoons butter room temperature
- 1/3 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 4 tablespoons milk
Beef Filling
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 pound ground beef 85/15% beef, ground lamb is great too.
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon garlic chopped
- 2 cups mixed frozen vegetables
- 2 tablespoons all-purpose-flour
- 1½ cups beef broth
- 3 tablespoons tomato paste
- 1/2 tablespoon Worcestershire sauce
- 1½ cups shredded cheddar cheese
Instructions
- Wash the potatoes and cut into 1" cubes. Place the potatoes in a pot and cover with cold water, add 2 teaspoons of salt, and bring to a boil.
- Boil the potatoes for 15-20 minutes, or until they are fork-tender and no longer stick to a fork when pierced.
- Drain the water, then add the potatoes back to the pot. Add in the butter, sour cream, salt, and garlic powder. Mash potatoes with a hand masher until smooth. Set aside.
- Preheat oven to 400 degrees F.
- Heat a large skillet over medium heat, then add the olive oil. Once hot, add the minced onion and cook until translucent and slightly golden. Add the minced garlic, salt, pepper, and ground beef and continue to cook until the beef is just slightly pink.
- Add the frozen mixed vegetables, then sprinkle over the 2 tablespoons of flour. Mix, then add the beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a boil and continue to cook for 2-3 minutes to thicken.
- Spray a deep 9" x 9" baking dish with nonstick cooking spray, then add the beef mixture and spread evenly into the bottom. Add dollops of the reserved mashed potatoes on top of the beef mixture. Cover evenly with shredded cheddar cheese.
- Bake in the preheated oven for 20 minutes, or until the sauce is bubbling and the cheese is melted and golden brown. Remove from the oven and serve warm. Enjoy!
Notes
Storing leftovers: store leftovers covered in the fridge for up to 3 days.
Make-ahead freezer meal: you can freeze this fully assembled shepherd’s pie by covering it in foil and storing frozen for up to 2 months. To thaw, transfer to the fridge overnight before baking.
Reheating: reheat in the oven until warm, or microwave a small portion.
Nutrition
Calories: 458kcal | Carbohydrates: 16g | Protein: 24g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1973mg | Potassium: 536mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3684IU | Vitamin C: 10mg | Calcium: 271mg | Iron: 3mg