Easy Ground Beef Shepherd’s Pie
This Easy Ground Beef Shepherd’s Pie is a comforting, family-friendly casserole made with savory beef, mixed vegetables, and a rich gravy, all topped with creamy cheddar mashed potatoes baked until golden and bubbly.
Equipment
- Large pot
- Large skillet
- 9x9-inch baking dish
- Potato masher
Ingredients
- 1.5 lbs lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups frozen mixed vegetables
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried parsley
- 2 lbs potatoes (Russet or Yukon Gold), peeled and cubed
- 4 tbsp butter
- 0.25 cup milk
- 1 cup sharp cheddar cheese, shredded
- salt and pepper to taste
Instructions
- Boil potatoes in salted water for 15 minutes until very soft. Drain and mash with butter, milk, and half of the cheddar cheese. Season with salt and pepper.
- Brown ground beef and onion in a large skillet over medium-high heat. Drain excess grease. Add garlic and cook for 1 minute.
- Sprinkle flour over the beef and stir for 1 minute. Gradually add beef broth and Worcestershire sauce. Stir in frozen vegetables and parsley. Simmer until thickened.
- Preheat oven to 400°F (200°C). Transfer beef mixture to a 9x9-inch baking dish. Spread mashed potatoes evenly over the top.
- Sprinkle remaining cheddar cheese over the potatoes. Bake for 20 minutes until cheese is melted and edges are golden.
Notes
Technically called Cottage Pie when made with beef, this version is designed for weeknight convenience using frozen vegetables and pantry staples. Make sure the meat sauce thickens properly before topping with potatoes.