Easy Shepherd's Pie
This Easy Shepherd's Pie is seasoned ground beef with vegetables simmered in a savory broth and topped with fluffy homemade mashed potatoes — just $2.32 a serving, made with ingredients I almost always have on hand, and the ultimate comfort food even picky eaters love.
Servings: 6
Cost: $13.91, $2.32 per Servings
Ingredients
- For the Beef Mixture:
- 1 ½ pounds Ground Beef
- ½ White Onion diced into smaller pieces
- 1 cup Frozen Peas and Carrots
- ½ cup Frozen Corn
- ¼ cup Tomato Paste
- 2 Tbsp Flour
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- 1 tsp Salt
- ½ tsp Pepper
- 1 tsp Dried Rosemary Leaves
- 1 tsp Dried Thyme Leaves
- 1 cup Beef Broth
- 1 tsp Worcestershire sauce
- For the Mashed Potatoes:
- 3 Large Russet Potatoes peeled and quartered
- ½ cup Butter
- ⅓ cup Milk
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Preheat the oven to 400 degrees F.
- THEN PREPARE THE MEAT MIXTURE:
- In a large skillet over medium-high heat, cook ground beef and diced white onion, breaking the beef apart with a wooden spoon, until the beef is browned, approximately 5 to 6 minutes.
- Drain off any excess grease.
- Add minced garlic and cook for 1 minute.
- Stir in flour and tomato paste until fully combined with the beef mixture.
- Add beef broth, frozen peas and carrots, frozen corn, Worcestershire sauce, onion powder, salt, black pepper, dried rosemary leaves, and dried thyme leaves.
- Bring this mixture to a boil and then reduce the heat to low to simmer for about 5 minutes.
- THEN PREPARE THE MASHED POTATOES:
- Place large peeled and quartered russet potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes until the potatoes are fork tender.
- Drain the potatoes and then return to the potatoes to the hot pot.
- Add butter, milk, salt, and black pepper. Use an electric mixer to blend the potatoes until they are light and fluffy or use a hand masher to mash them to the consistency that you prefer.
- THEN PREPARE THE CASSEROLE:
- Spread the meat mixture on the bottom of the 9X13 baking pan.
- Then spoon the mashed potatoes on top and spread it to make an even layer on top of the casserole.
- Bake uncovered for 30-35 minutes until the casserole is cooked through and the top is slightly brown.
- *You can broil for 2-3 minutes to brown the top of the potatoes if you prefer.
- Then let the casserole set for 10-15 minutes. Serve and enjoy!
Notes
*Refrigerate the leftovers for up to 4-5 days.
*Make sure that the mashed potatoes are hot when spread as they spread more evenly when they are hot.
Nutrition
Calories: 570kcal | Carbohydrates: 31g | Protein: 25g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 123mg | Sodium: 1057mg | Potassium: 1029mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2898IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 4mg
