Description
This Easy Shepherd’s Pie recipe is a comforting and hearty American-style casserole featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes, all baked until golden and bubbling. Perfect as a satisfying family meal, this dish combines tender potatoes, seasoned meat, and colorful vegetables for a classic, crowd-pleasing dinner.
Ingredients
Scale
Potatoes
- 1 1/2 to 2 pounds potatoes (about 3 large), peeled and quartered
- 1 teaspoon salt, plus more to taste
- 8 tablespoons (1 stick) butter, divided
Filling
- 1 medium onion, chopped (about 1 1/2 cups)
- 1-2 cups vegetables, diced carrots, corn, peas (amount and mix to preference)
- 1 1/2 pounds ground round beef
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Other seasonings of choice (optional)
Instructions
- Cook the Potatoes: Place the peeled and quartered potatoes in a medium-sized pot. Cover with at least an inch of cold water and add a teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Test doneness by piercing with a fork.
- Prepare the Filling Base: While the potatoes cook, melt 4 tablespoons of butter in a large sauté pan over medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes. Add diced carrots with the onions since they need similar cooking time. Add peas or corn later in the process as they cook quickly.
- Cook the Ground Beef and Vegetables: Add the ground beef to the pan with the onions and vegetables. Cook until the beef is no longer pink, breaking it up as it cooks. Drain excess fat if more than 1 tablespoon remains. Season with salt and pepper. Stir in Worcestershire sauce and beef broth. Bring to a simmer, reduce heat to low, and cook uncovered for 10 minutes, adding more broth if needed to keep the mixture moist. Adjust seasonings to taste.
- Mash the Potatoes: When potatoes are done, drain and transfer them to a bowl. Add the remaining 4 tablespoons of butter and mash until smooth. Season with salt and pepper to taste.
- Assemble the Shepherd’s Pie: Spread the beef and vegetable filling evenly in a large baking dish, such as a 9 x 13-inch casserole. Spread the mashed potatoes over the filling, smoothing the top. Use a fork to create peaks in the mashed potatoes, which will brown nicely in the oven. Get creative with patterns if desired.
- Bake: Place the assembled dish in a preheated 400°F oven. Bake for about 30 minutes until the mashed potatoes are browned and the filling is bubbling. If needed, broil for the last few minutes to enhance browning. Use caution when broiling if using Pyrex or glass dishes, as they can shatter under high heat. Ceramic or metal dishes are safer for broiling.
- Serve: Remove from the oven and let cool slightly. Serve warm, enjoying the classic comforting flavors of this easy shepherd’s pie.
Notes
- This shepherd’s pie is a classic British and Irish casserole made American-style with ground beef and vegetables topped with mashed potatoes.
- You can vary the vegetables depending on preference and availability, adding any mix of carrots, peas, and corn.
- Be careful when broiling if using glass bakeware; ceramic or metal is recommended.
- The mashed potato topping can be seasoned with additional herbs or garlic for extra flavor.
- Leftovers keep well and taste great reheated the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 865 kcal
- Sugar: 6 g
- Sodium: 1031 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 7 g
- Protein: 54 g
- Cholesterol: 212 mg
