Easy Shepherd’s Pie
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If there’s one casserole that never lets me down, it’s a good, hearty Shepherd’s Pie. It can’t get better than saucy beef, tender vegetables, and creamy mashed potatoes all baked together into one dish. It’s the kind of meal that saves the day on hectic weeknights or family dinners!
Sheila’s Snapshot for Easy Shepherd’s Pie
This is a classic, comforting one-dish meal that feeds a family and keeps everyone happy.
I’ve cooked a lot of casseroles over the years, and I truly believe shepherd’s pie is the casserole to beat all casseroles! And the best part? There’s nothing intimidating about this recipe!
Everything you need is right there in one dish with a rich, savory meat filling, vegetables, and a fluffy layer of mashed potatoes on top.
I’ve served this alongside a Butter Lettuce Salad, paired it with Easy Homemade Yeast Rolls, and even made it ahead for busy weekends—just like I do with my Chicken Pot Pie Soup and Meatloaf Muffins!
Ingredient Notes for Shepherd’s Pie with Ground Beef
- Olive Oil | Used to sauté the onions and start building flavor.
- Yellow Onion | Adds sweetness and depth to the beef filling.
- Ground Beef (85/15) | Juicy and flavorful without being overly greasy! Shepherd’s pie is sometimes made with ground lamb, but I prefer the flavor of ground beef.
- Spices | Salt, black pepper, and Italian Seasoning to add subtle herbal notes.
- Worcestershire Sauce | Brings richness and umami to the meat mixture! If you don’t have any on hand, use a dash of soy sauce.
- Garlic | Use freshly minced garlic for the best flavor!
- Brown Gravy Mix | This easy shortcut delivers a rich, saucy filling.
- Water or Beef Broth | I highly recommend using beef broth for the best flavor!
- Mixed Vegetables | Frozen veggies are a convenient way to add peas, carrots, and corn.
- Russet Potatoes (or Yukon gold potatoes) | For perfect creamy, fluffy mashed potatoes!
- Unsalted Butter | Adds richness to the mashed potatoes.
- Half and Half OR Whole Milk | Makes the potatoes smooth and creamy.
- Parmesan Cheese | Adds savory depth to the mashed potatoes.
- Shredded Cheddar Cheese | For a melty cheese layer on top!
Variations and Substitutions
- Protein: Feel free to use ground turkey or ground chicken for a lighter version.
- Vegetables: Frozen peas alone or a mix of carrots and peas works well!
- Make it extra cheesy: In addition to the cheesy top, add shredded cheddar directly into the mashed potatoes.
How to Make Easy Shepherd’s Pie Recipe
This recipe comes together easily with simple steps, making it perfect for busy weeknights or Sunday suppers.
SAUTE THE ONION. Preheat the oven to 350°F. Lightly grease a 1½-quart casserole dish. Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook for 3–4 minutes, stirring occasionally, until softened.
BROWN THE BEEF. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Drain excess grease if needed.
SEASON THE BEEF. Season the beef mixture with salt, pepper, Italian seasoning, Worcestershire sauce, and minced garlic. Stir well and cook for 1 minute, just until the garlic is fragrant.
ADD GRAVY & VEGGIES. Sprinkle the dry brown gravy mix over the beef mixture and stir to combine. Add the frozen vegetables and 1 cup of water or beef broth. Bring to a gentle simmer and cook for 5 minutes, stirring, until the gravy thickens and everything is evenly coated.
BOIL THE POTATOES. Peel the russet potatoes and cut them into evenly sized chunks. Add to a large pot of cold, salted water and bring to a boil over high heat. Reduce to a steady boil and cook for 15–18 minutes, or until the potatoes are fork-tender. Drain well.
MASH THE POTATOES. Return the hot potatoes to the pot. Add the butter, half and half (or milk), salt, and pepper. Mash the potatoes with a potato masher or an electric mixer until smooth and creamy. Stir in the Parmesan cheese until fully combined.
ASSEMBLE THE SHEPHERD’S PIE. Spread the beef and vegetable mixture evenly in the bottom of the prepared dish. Spoon the mashed potatoes over the top and gently spread them to completely cover the filling.
TOP WITH CHEESE & BAKE. Sprinkle the shredded cheddar cheese evenly over the potatoes. Bake uncovered for 30–35 minutes, or until the casserole is hot, bubbly around the edges, and the cheese is melted.
For a lightly golden top, place under the broiler for 2–3 minutes, watching closely. Let the casserole rest for 5–10 minutes before serving. If you have some on hand, a sprinkle of fresh chopped parsley on top is a nice touch.
More Recipe Success Tips
Storage and Reheating Tips
- Make Ahead: Prepare the casserole completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let sit at room temperature for 20 minutes, then bake as directed (add 5–10 extra minutes if needed).
- Storage: Cool leftovers completely, then cover or store in an airtight container. Refrigerate for up to 3 days.
- To Reheat: Reheat individual portions in the microwave or warm the full casserole, covered, in a 325°F oven until hot.
- Freezing: Assemble the shepherd’s pie but do not bake. Wrap tightly with plastic wrap and foil. Freeze for up to 2 months.
- To bake from frozen: Thaw overnight in the refrigerator if possible before baking. If not, you will have to add some time to the baking process.
Frequently Asked Questions
The secret to a good shepherd’s pie is a flavorful, well-seasoned meat filling that’s thick, not watery, before baking. Creamy, properly seasoned mashed potatoes on top also make a huge difference in the final texture and taste!
The most common mistake is not thickening the meat mixture enough, which can lead to a soupy casserole. Under-seasoning the potatoes or skipping a rest time after baking can also leave the dish tasting flat or falling apart when served.
Traditional shepherd’s pie is made with ground lamb, onions, vegetables like carrots and peas, and a savory gravy. It’s topped with mashed potatoes and baked until golden and bubbling.
Looking for More Casserole Recipes?
Casseroles are kind of my thing! My Baked Spaghetti Casserole and my Chicken Broccoli Casserole are both family favorites. I have a yummy Beef Enchilada Casserole recipe, too!
What to Serve With Shepherd’s Pie
Shepherd’s pie is a full meal on its own, but you can always serve it with some simple sides like Homemade Biscuits, Sweet Potato Biscuits, or a Salad with Maple Dressing!
Beyond the Recipe
Shepherd’s pie originated in the United Kingdom in the late 18th century as a practical way to use leftover roasted meat, especially lamb, topped with mashed potatoes. The name comes from its traditional use of lamb, since shepherds tended sheep, while beef versions later became known as cottage pie.
Over time, this humble, thrifty dish made its way into American kitchens, where it evolved into the comforting, family-style casserole many of us know and love today!
More Fan Favorites
- Easy Potato Soup Recipe
- Ground Beef Chili Recipe
- Swedish Meatballs and Gravy
- Homemade Sloppy Joes
- Stuffed Bell Pepper Casserole
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Shepherd’s Pie With Ground Beef
Ingredients
- 2 Tablespoons olive oil
- 1 cup yellow onion diced
- 1 pound ground beef 85/15
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon Italian seasoning
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 1 pkg. brown gravy mix
- 1 cup water or beef broth
- 1 ½ cups frozen mixed vegetables peas, carrots, corn
- 1 ½ pounds Russet potatoes 3 large
- 6 Tablespoons unsalted butter
- ⅓ cup half and half or whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Lightly grease a 1½-quart casserole dish.
Prep the Potatoes
- Peel the russet potatoes and cut them into evenly sized chunks. Add to a large pot of cold, salted water and bring to a boil over high heat. Reduce to a steady boil and cook for 15–18 minutes, or until the potatoes are fork-tender. Drain well.
- Return the hot potatoes to the pot. Add the butter, half and half (or milk), salt, and pepper. Mash until smooth and creamy. Stir in the Parmesan cheese until fully combined. Set aside.
Make the Beef Filling
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
- Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Drain excess grease if needed.
- Season the beef mixture with salt, pepper, Italian seasoning, Worcestershire sauce, and minced garlic. Stir well and cook for 1 minute, just until the garlic is fragrant.
- Sprinkle the dry brown gravy mix over the beef mixture and stir to combine. Add the frozen vegetables and 1 cup of water. Bring to a gentle simmer and cook for 5 minutes, stirring, until the gravy thickens and everything is evenly coated.
Assemble the Shepherd’s Pie
- Spread the beef and vegetable mixture evenly in the bottom of the prepared dish. Spoon the mashed potatoes over the top and gently spread to cover the filling completely.
- Sprinkle the shredded cheddar cheese evenly over the potatoes.
- Bake uncovered for 30–35 minutes, or until the casserole is hot, bubbly around the edges, and the cheese is melted. For a lightly golden top, place under the broiler for 2–3 minutes, watching closely.
- Let rest for 5–10 minutes before serving.
Notes
- Season every layer. Make sure both the beef filling and the mashed potatoes are both seasoned with salt so the final dish doesn’t taste flat.
- Mash potatoes while they’re hot! Hot potatoes mash more smoothly and absorb butter and milk better than cooled ones, so make sure to mash them while they are hot!
- Simmer the filling until thickened! Giving the gravy time to thicken prevents a watery casserole and helps everything hold together and gives it the perfect consistency.
- Spread the potatoes gently. Spoon the potatoes on top and spread lightly so the filling stays layered beneath!
- Let it rest before serving. A short rest for about 10 minutes allows the shepherd’s pie to set up, making it easier to serve clean slices.
- Make Ahead: Prepare the casserole completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let sit at room temperature for 20 minutes, then bake as directed (add 5–10 extra minutes if needed).
- Storage: Cool leftovers completely, then cover or store in an airtight container. Refrigerate for up to 3 days.
- To Reheat: Reheat individual portions in the microwave or warm the full casserole, covered, in a 325°F oven until hot.
- Freezing: Assemble the shepherd’s pie but do not bake. Wrap tightly with plastic wrap and foil. Freeze for up to 2 months.
- To bake from frozen: Thaw overnight in the refrigerator if possible before baking. If not, you will have to add some time to the baking process.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
