Easy Shepherd’s Pie Casserole
A creamy and flavorful shepherd’s pie casserole that’s easy to make and perfect for cozy family dinners.
Ingredients
For the meat filling
- 1 pound ground beef You can substitute with ground turkey or chicken for a lighter option.
- 1 medium onion, chopped
- 2 cloves garlic, minced Toast the garlic for enhanced flavor.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Feel free to use any seasonal fresh vegetables.
- 2 tablespoons tomato paste
- 1 cup beef broth Use vegetable broth for a vegan version.
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
For the mashed potato topping
- 3 cups mashed potatoes (prepared from about 3 large potatoes) For extra creaminess, consider stirring in some cream cheese.
- 2 tablespoons butter Can be omitted for a vegan version.
- 1/4 cup shredded cheddar cheese (optional) Omit for vegan version.
Instructions
Cooking the Filling
- Preheat your oven to 400°F (200°C).
- In a large skillet, cook the ground beef over medium heat until browned; drain excess fat.
- Add the chopped onion and minced garlic to the skillet; cook until softened, about 3-4 minutes.
- Stir in the frozen mixed vegetables, tomato paste, beef broth, Worcestershire sauce, salt, and pepper.
- Simmer the mixture for 5-7 minutes until slightly thickened.
Assembling and Baking
- Transfer the beef mixture to a casserole dish, spreading evenly.
- Top with your prepared mashed potatoes, spreading to cover the filling completely.
- Dot the mashed potatoes with butter and sprinkle with shredded cheddar cheese if using.
- Bake in the preheated oven for 20-30 minutes until the top is golden and bubbly.
- Let cool for 5 minutes before serving.
Notes
This casserole keeps well in the fridge for 3-4 days and can be frozen for up to three months. Reheat in the oven or microwave until warmed through. Perfect for busy weeknights!