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Easy Shepherd's Pie

Savory seasoned beef and vegetables simmered in a rich gravy under a fluffy cheesy mashed potato topping, baked golden — pure comfort in a baking dish.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 485
Ingredients Equipment Method

Ingredients
  

  • 2 1/2 lbs russet potatoes peeled and quartered
  • 1/2 cup whole milk warmed
  • 4 tbsp unsalted butter .
  • 1 cup shredded sharp cheddar cheese .
  • 1 tsp salt 1/2 tsp black pepper
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 1 1/2 lbs lean ground beef .
  • 2 tbsp all-purpose flour .
  • 2 tbsp tomato paste .
  • 1 tbsp Worcestershire sauce .
  • 1 tsp dried thyme .
  • 1 1/2 cups beef broth .
  • 2 cups frozen mixed vegetables .
  • 1 tbsp olive oil .

Equipment

  • Pizza Peel .

Method
 

  1. Boil potatoes in salted water 15-18 minutes until tender; drain and steam-dry in the hot pot.
  2. Mash potatoes with warm milk, butter, salt, and pepper; fold in cheddar.
  3. Brown onion, garlic, and beef in olive oil over medium-high heat, 8-10 minutes; drain fat if needed.
  4. Stir in flour, tomato paste, Worcestershire, and thyme; add broth and simmer 5-7 minutes until thick.
  5. Stir in frozen vegetables; cook 3 minutes; season to taste.
  6. Spread filling in an oven-safe skillet or 9x13 dish; top with mash, seal to edges, and fork-ridge the surface.
  7. Bake at 400°F for 20-25 minutes until bubbling and golden (broil 2-3 minutes for extra crispness). Rest 10 minutes.