Shepherd’s Pie
This Easy Shepherd's Pie Recipe delivers classic comfort food in just 45 minutes. Ground beef simmered with vegetables in rich gravy, topped with creamy mashed potatoes and baked until golden. Perfect for busy weeknights and freezes beautifully!
Servings: 6 servings
Ingredients
- 1 tablespoon Olive oil
- 1 pound Lean ground beef
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 cup Yellow onion diced small
- 3 garlic cloves minced or pressed
- 1 cup Frozen peas and carrots mixture
- 1 cup Beef gravy jarred or homemade
- ½ Tablespoon Worcestershire sauce
- ¼ teaspoon Dried thyme leaves
- 1 cup Corn frozen
- 3 heaping cups Mashed Potatoes
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 350 degrees F.
- In a 10-12 inch skillet over medium-high heat, add the olive oil, followed by the ground beef; season with salt and pepper. Using a wooden spoon, break up the beef into small pieces, and continue cooking until it is no longer pink, about 5-7 minutes. Using a slotted spoon, strain the cooked ground beef to a separate bowl and set aside, leaving about 1 tablespoon of the fat in the saute pan.
- Add the onions (with the reserved grease) and cook for about 2 minutes until they start to soften, add garlic during last 30 seconds. Add the peas and carrots, drained ground beef, gravy, worcestershire sauce and dried thyme to the skillet and mix well to combine. Taste and adjust seasoning.
- Pour the meat mixture into a 2 quart baking or casserole dish. Top the meat mixture with the corn then pipe or spread the mashed potatoes over the top with a spoon.
- Bake in a 350 degree oven for about 30-35 minutes. Then broil on high for about 2 minutes until the mashed potatoes are golden brown if desired.
- Serve immediately with optional chopped fresh parsley for garnish.
Notes
- Let filling simmer until thick (coats spoon) to prevent runny pie
- Season each layer — meat, gravy, and potatoes separately
- Cool filling for 5 minutes before adding potatoes to prevent sliding
- Ground beef or lamb both work — your choice!
- Freezes beautifully — assemble and freeze up to 3 months
- Fork-create peaks in potatoes for crispy golden edges
- Rest 5 minutes after baking for best texture
- Add cheese on top for last 5 minutes if desired
- 9x13 dish serves 6-8; use 8x8 for half recipe
- Storage – Store leftovers in an airtight container in the fridge for 4-5 days.
- Freezing Unbaked – Assemble completely, wrap tightly, freeze up to 3 months. Thaw overnight in fridge, then bake as directed adding 10-15 minutes.
- Freezing Baked – Cool completely, wrap well, freeze up to 3 months. Thaw overnight and reheat covered at 350°F until hot all the way through.
- Reheat – Reheat individual portions in the microwave at 50 to 60 percent power for 2 to 3 minutes until heated through.
- Make Ahead – Assemble up to 24 hours ahead, cover and refrigerate. Add 10 minutes to bake time if going straight from fridge to oven.
Nutrition
Calories: 468kcal | Carbohydrates: 50g | Protein: 22g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 1012mg | Potassium: 1021mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2293IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
