This recipe is comfort food at its finest! A rich and delicious beefy layer with sauteed vegetables and onions is topped with homemade creamy mashed potatoes to create Sheherd’s pie!
I’m all about the comfort food these days with the snow on the ground and a chill in the air. Taking my favorite Shepherd”s pie with perogies recipe, I decided to mix it up and make homemade mashed potatoes as the top layer – as a more traditional recipe would do.
What I love most about this recipe is how easy it comes together – but also how it can be made ahead of time with ease.
Key Ingredients
- Potatoes: I like to use my go-to favorite of Yukon gold potatoes. No pealing is required as they have very thin skin. However, your favorite potato works as well. Make as you would your favorite mashed potatoes.
- Ground Beef: I usually have ground beef on hand, but traditional Shepherd’s pie is made with ground lamb. This would be delicious with venison as well.
- Vegetables: Again, keeping it easy I use frozen vegetables but you could use fresh carrots, green beans, and corn. Make it your own!
How to Make Shepherd’s Pie
- Cut 4-5 medium sized potatoes into bite size pieces. Add to the stockpot and cover with water. Bring to boil and cook until fork tender. Drain the water and mash adding butter, milk, and salt until they reach your desired consistency.
- While the potatoes are cooking, brown the ground beef and cook thoroughly. Drain the fat. Place ground beef to the side.
- In the same pan, add butter and melt. Saute the onion and and garlic until onion is translucent. Whisk in flour, Italian seasoning, salt and pepper. Add the beef broth and bring to a simmer stirring to thicken the sauce. It takes about 10 minutes.
- Add the ground beef and vegetables to the thickened broth. Transfer to 11×7 inch pan. Then top with mashed potatoes.
- Bake in a preheated 400˚ F oven for 25-30 minutes or until bubbly. Serve warm.
I hope you enjoy this casserole recipe as much as my family did! It’s a keeper! Enjoy!
Recipe Notes
Season the Mashed Potatoes: Taste your mash potatoes and make sure they are to your liking before adding to the shepherd’s pie. Are they salty enough? Need more butter or milk to make them more creamy? If you like them chunky, do so!
Beef Broth – I prefer to always make my own using water and better than bouillon. I highly recommend as it makes it easy to always have broth on hand!
More Casserole Recipes
- Spinach and Rice Casserole Recipe – super easy and also made in a smaller pan.
- Mexican Casserole Recipe – full of protein and layers
- Macaroni Casserole with Kielbasa Sausage – another good comfort food
Easy Shepherd's Pie
Ingredients
- 3-4 potatoes medium size
- 4 Tablespoons salted butter divided
- 1/4 Cup milk
- 1 teaspoon salt divided
- 1 lb ground beef
- 1 onion chopped
- 2 teaspoons garlic chopped
- 1/2 teaspoon Italian seasoning
- 1/2 tsp pepper
- 1/4 Cup all-purpose flour
- 14 1/2 oz beef broth
- 2 Cups frozen mixed vegetables
Instructions
- Preheat oven to 400˚ F.
- Cut 4-5 medium sized potatoes into bite size pieces. Add to stockpot and cover with water. Bring to boil and cook potatoes until fork tender. Drain the water. To the potatoes add the milk, 2 Tablespoons butter and 1/2 teaspoon salt. Mash until desired consistency. Add more milk, butter or salt to taste.
- While the potatoes are cooking, brown the ground beef and cook thoroughly over medium heat in a skillet. Drain the fat. Place ground beef to the side.
- In the same skillet pan over medium heat, add 2 Tablespoons of butter and let melt. Saute onions and garlic until onions are translucent. Whisk in flour, Italian seasoning, 1/2 teaspoon salt and pepper. Add the beef broth and bring to a simmer stirring for approximately 10 minutes or until the sauce has thickened.
- Add the ground beef and vegetables to the thickened broth. Transfer to 11x7 inch pan. Then top with mashed potatoes.
- Bake in a preheated 400˚ F oven for 25-30 minutes or until bubbly. Serve warm.
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