There’s something incredibly comforting about a homemade Shepherd’s Pie, with its savory meat filling and creamy mashed potato topping. This Quick & Easy Shepherd’s Pie recipe brings all that comfort to your table in just about 45 minutes, making it perfect for busy weeknights when you crave something hearty but don’t have hours to spend in the kitchen.
I’ve streamlined the traditional recipe without sacrificing flavor, using simple ingredients you likely already have on hand. The result is a delicious one-dish meal that satisfies the whole family while keeping your cooking stress-free.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- Uses everyday ingredients you probably already have in your pantry
- One-pan meal means less cleanup afterward
- Leftovers taste even better the next day
- Kid-friendly comfort food that adults love too
Ingredients
- ½ (13 oz) box instant mashed potatoes
- Butter, milk, and salt (as required by potato package directions)
- 1 pound ground beef
- 1 (12 oz) bag frozen mixed vegetables
- 1 (10.75 oz) can tomato soup
- 1 (1.5 oz) packet beef stew seasoning mix
- ½ cup water
- 1-2 cups shredded cheddar cheese
Instructions
- Preheat oven to 400°F. Prepare the mashed potatoes according to package directions using about half of a 13 oz box (or more if you prefer extra potatoes).
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease from the pan.
- Add the tomato soup, frozen mixed vegetables, beef stew seasoning packet, and water to the cooked beef. Stir well and simmer on low heat for 5-10 minutes.
- Spread the ground beef mixture evenly in the bottom of a greased 9×13 inch baking dish. Top with the prepared mashed potatoes, spreading them evenly over the meat.
- Sprinkle the shredded cheddar cheese over the mashed potatoes. Bake uncovered for about 30 minutes, or until the cheese starts to brown on top.
- Let the shepherd's pie cool for 5-10 minutes before serving to help it set up and make cutting easier.
Tips & Variations
- For a more traditional Shepherd’s Pie, substitute ground lamb for the beef.
- Add 1/2 cup of corn along with the peas for extra color and sweetness.
- Use leftover mashed potatoes to make this dish even quicker.
- For a lower-carb version, try using mashed cauliflower instead of potatoes.
- Add a splash of red wine with the beef broth for deeper flavor.
- Make ahead and refrigerate for up to 2 days before baking.
Serving Suggestions
This hearty Shepherd’s Pie is a complete meal on its own, but a simple side salad with a light vinaigrette makes a perfect accompaniment to balance the richness. For a truly British experience, serve with a side of steamed green beans or roasted Brussels sprouts.
Don’t forget a slice of crusty bread to soak up any delicious gravy that might escape your pie!
Notes
- The pie is done when the potato topping is golden and the filling is bubbling at the edges.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a crispier top, run the finished pie under the broiler for 2-3 minutes.
FAQs
Can I make this vegetarian?
Absolutely! Substitute the ground beef with 2 cups of cooked lentils or a plant-based ground meat alternative, and use vegetable broth instead of beef broth.
What’s the difference between Shepherd’s Pie and Cottage Pie?
Traditionally, Shepherd’s Pie is made with ground lamb, while Cottage Pie uses ground beef. Both have the same potato topping and similar vegetables.
Can I make this in advance?
Yes! Assemble the pie up to 2 days ahead, cover and refrigerate. When ready to eat, add 10-15 minutes to the baking time if cooking from cold.
My pie turned out watery. What went wrong?
Make sure to simmer the filling until it thickens slightly before adding the potato topping. If your mashed potatoes are too wet, they can also contribute to a runny pie.
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