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Easy Shepherd's Pie

This Easy Shepherd’s Pie is a cozy, no-fuss casserole featuring a savory ground beef and veggie filling topped with rich parmesan-mashed potatoes, baked until golden.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 450
Ingredients Method Notes

Ingredients
  

For the mashed potatoes
  • 2 pounds russet potatoes, peeled and diced (russets give fluffy mash)
  • 8 tablespoons salted butter (for the mash)
  • ½ cup whole milk (can substitute half-and-half for richer mash)
  • ½ cup grated Parmesan cheese (adds savory depth)
  • 1 teaspoon kosher salt (for the mash)
  • 1 teaspoon black pepper (for the mash)
For the filling
  • 2 tablespoons unsalted butter (for the filling)
  • 1 pound lean ground beef (90/10 works well)
  • 1 small sweet onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt (for the filling)
  • 1 teaspoon black pepper (for the filling)
  • 2 tablespoons all-purpose flour (to thicken)
  • 1 cup beef stock (or low-sodium broth)
  • 2 teaspoons Worcestershire sauce
  • 12 ounces mixed frozen veggies (peas, carrots, corn, green beans)
  • Fresh chopped parsley for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Put diced potatoes in a large pot. Cover with cold water, at least 2 inches above the potatoes. Bring to a boil, cover, and cook about 15 minutes or until fork tender.
  3. Drain potatoes and leave them in the pot, uncovered, for 10 minutes to let steam escape. This prevents watery mash.
  4. Add 8 tablespoons salted butter, ½ cup whole milk, ½ cup grated parmesan, 1 teaspoon kosher salt, and 1 teaspoon black pepper to the potatoes. Mash until smooth and creamy.
Cooking the filling
  1. While potatoes cook, heat a large skillet over medium. Melt 2 tablespoons unsalted butter.
  2. Add 1 pound ground beef and brown, breaking it into small crumbles until no pink remains.
  3. Add the diced sweet onion and cook about 10 minutes, until softened and translucent.
  4. Stir in 3 minced garlic cloves, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook 30 seconds to bloom the spices.
  5. Sprinkle 2 tablespoons all-purpose flour over the mixture and stir, cooking 1 minute to remove raw flour taste.
  6. Pour in 1 cup beef stock and 2 teaspoons Worcestershire sauce. Stir to combine and bring to a gentle simmer to thicken.
  7. Add 12 ounces mixed frozen veggies and stir until evenly distributed. Remove from heat.
Assembly and Baking
  1. Spread the meat-and-veg filling in an even layer in a 9x13 baking dish.
  2. Spoon mashed potatoes over the filling and smooth the top with a spatula or fork.
  3. Bake for 40–45 minutes until the top is dark golden brown and the edges are bubbly.
  4. Let cool for 15 minutes before serving. Garnish with chopped parsley if desired.

Notes

For best results, let the boiled potatoes steam after draining to ensure they are not watery. Can easily swap ground beef for lentils or plant-based mince for a vegetarian option.