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5 from 2 votes

Easy Shepherd's Pie

Easy Shepherd's Pie is a classic comfort food recipe. It is loaded with beef, vegetables, and then topped with fluffy mashed potatoes.
Prep Time15 mins
Cook Time1 hr
Let Cool15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: English
Keyword: Easy Shepherd's Pie
Servings: 6
Calories: 570kcal
Author: Eating on a Dime


  • For the Beef Mixture:
  • 1 1/2 pounds Ground Beef
  • 1/2 White Onion diced into smaller pieces
  • 1 cup Frozen Peas and Carrots
  • 1/2 cup Frozen Corn
  • 1/4 cup Tomato Paste
  • 2 Tbsp Flour
  • 1 tsp Minced Garlic
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 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
  • 1/2 cup Butter
  • 1/3 cup Milk
  • 1/2 tsp Salt
  • 1/2 tsp Pepper


  • Preheat the oven to 400 degrees F.
  • Then in a large skillet, add the ground beef and the onion.  Brown the ground beef and break it apart with a wooden spoon or spatula.  Cook until the beef is browned (approximately 5-6 minutes).
  • Drain off any excess grease.
  • Then add in the minced garlic.  Cook for 1 minute.
  • Then stir in the flour and tomato paste.  Stir well until these ingredients are well combined with the beef mixture.
  • Next add in the broth, frozen vegetables, Worcestershire sauce, onion powder, salt, pepper, Rosemary and thyme.
  • Bring this mixture to a boil and then reduce the heat to low to simmer for about 5 minutes.
  • Place the potatoes in al large pot and cover them with water.  Bring the water to a boil, reduce temperature to low to simmer and cook for 10-15 minutes until the potatoes are fork tender.
  • Drain the potatoes and then return to the potatoes to the hot pot.
  • Then add in the butter, milk, salt and 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.
  • 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!


*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.  


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