Easy Shepherd's Pie Casserole
A warm, simple meal combining savory beef and vegetables topped with creamy mashed potatoes, perfect for any night of the week.
Ingredients
Main Ingredients
- 1 pound ground beef You can substitute with ground turkey or chicken.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons tomato paste
- 1 cup beef broth Vegetable broth can be used for a vegetarian version.
- 1 teaspoon Worcestershire sauce
- to taste Salt and pepper
Potato Topping
- 3 cups mashed potatoes (prepared from about 3 large potatoes) For added creaminess, mix with butter and milk.
- 2 tablespoons butter To dot the top.
- 1/4 cup shredded cheddar cheese (optional) Adds a golden and bubbly top.
Instructions
Preparation
- Preheat the 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.
- Transfer the beef mixture to a casserole dish, spreading evenly.
- Top with prepared mashed potatoes, spreading to cover the filling completely.
- Dot the mashed potatoes with butter and sprinkle with shredded cheddar cheese if using.
Baking
- Bake in the preheated oven for 20–30 minutes until the top is golden and bubbly.
- Let cool for 5 minutes before serving.
Notes
Cool leftovers to room temperature, cover and refrigerate for up to 3–4 days. Reheat in the microwave or a 350°F oven. This casserole can be frozen for up to 2 months.