Easy Shepherd’s Pie

This Easy Shepherd’s Pie recipe is made with ground beef, brown gravy, and frozen vegetables in less than 30 minutes on the stove top. Broil in the oven for just 5 minutes and dinner is served! Make it with my homemade mashed potato recipe, or use up leftover mashed potatoes! 

Be sure to try my Homemade Sloppy Joes recipe next!

A large spoon scooping Shepherds Pie from a casserole dish.

 

Easy Shepherd’s Pie

When it comes to comfort food, Shepherd’s Pie is a classic.

The best part about this recipe is that there is no need to let it simmer extensively on the stove top like most Shepherd’s Pie recipes. Even 30 minutes of simmering can be a bit much during a busy weeknight.

Most recipes also call for up to 2 lbs of ground beef, which is a bit much if you have a family of four. This one conveniently calls for just 1 lb. of ground beef, frozen vegetables, and some pantry-friendly items to add amazing flavor to the beef.

Finally, there is no need to bake this in the oven. (Again, most recipes have you do this for another 30 minutes.) The filling and mashed potatoes are warm already, just broil at 550° for about 5 minutes to brown the top and you’r ready to eat!

Ingredients

See recipe card at bottom of post for ingredient quantities and full instructions.

  • Olive Oil
  • Yellow Onion
  • Celery
  • Garlic
  • Ground Beef
  • Flour
  • Tomato Paste
  • Brown Gravy- try my homemade recipe!
  • Chicken Broth– I like the way the chicken flavor adds depth when combined with beef gravy, however you could also use beef broth.
  • Dried Thyme
  • Salt/Pepper
  • Frozen Mixed Veggies– I used corn, carrots, peas, and green beans
  • Mashed Potatoes– Try it with half of a batch of my creamy homemade potatoes!

Shepherd’s Pie vs. Cottage Pie

Technically, Shepherd’s pie is made with lamb, while cottage pie is made with beef.

If you visit many American restaurants you will see that Sheperd’s pie has been adapted to use beef as well, as we tend to cook with lamb much less often.

The Broil Method

To keep your filling nice and juicy and the potatoes super creamy, simply broil the potatoes for about 5 minutes prior to serving in order to achieve the classic browned crust we all know and love.

A casserole dish with sheperds pie filling being topped with mashed potatoesA dish with uncooked shepherds pie next to a dish of broiled sheperds pie

Using Store-Bought or Instant Potatoes

If you’re not up for making homemade mashed potatoes, 3 cups of store bough or instant mashed potatoes may be used for an easy shortcut!


Make-Ahead Method

1-2 Days Ahead: Store in Refrigerator

  • When ready to serve, cover and bake in a 350° oven for 30 minutes.
  • Remove the cover and broil at 550° for about 5 minutes.

1-2 Months Ahead: Store in Freezer

  • Let it cool completely and store in an airtight container.
  • When ready to serve, let it thaw overnight, then cover and bake in a 350° oven for 30 minutes. Remove the cover and broil.
  • OR, cover and bake the frozen pie at 350° oven for 1 hour. Remove the cover and broil.

Storing Leftovers

  • Leftovers can be refrigerated for up to 3 days. Reheat in a 350° oven or in the microwave.
  • Leftovers also make a great freezer food.

A plate with a slice of easy shepherds pie with ground beef with a fork in the background.

What To Serve With Shepherd’s Pie

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A spoon scooping up ground beef filling out of a dish of Sheperd's Pie

Easy Shepherd's Pie

5 from 3 votes
This Easy Sheperd's Pie recipe has a delicious ground beef filling with gravy and frozen vegetables. Prepare it on the Stove Top in less than 30 minutes, then broil for 5. This is a perfect shortcut dinner for busy weeknights and a great way to use up leftover mashed potatoes.

Ingredients

  • 1 Tablespoon olive oil
  • ¾ cup yellow onion, finely diced
  • 1 rib celery, finely diced
  • 2 cloves garlic, minced
  • 1 lb. ground beef, I used 85% lean
  • 2 Tablespoons flour
  • 1 Tablespoon tomato paste
  • ½ teaspoon dried thyme
  • ½ cup chicken broth
  • 1 cup brown gravy
  • Salt/Pepper
  • 1 cup frozen mixed vegetables
  • 3 cups mashed potatoes

Instructions

Prepare the Potatoes.

  • My homemade mashed potato recipe is perfect for this recipe, you’ll make a half batch to end up with 3 cups. While the potatoes boil, prepare the filling.

Prepare the Filling

  • Preheat oil in a large pan over medium-high heat. Add the diced onions and celery. Saute for 3 minutes. Add the garlic and cook for 1 minute.
  • Increase heat to high. Add the ground beef. Cook and crumbled until cooked through. Drain all excess grease.
  • Reduce heat to medium-high. Sprinkle in the flour and toss to coat. Add the Tomato Paste and thyme. Cook for 1-2 minutes.
  • Deglaze the pan with the Chicken broth. Use a silicone spatula to scrape up any brown bits from the pan, this adds flavor to the filling.
  • Add HALF of the brown gravy. Stir in the vegetables until heated through.
  • Season with salt/pepper and add more gravy if desired. Taste and adjust seasoning as needed. Remove from heat.

Assemble

  • Transfer to a lightly greased 9-inch pie pan or 7 x 11 casserole dish. Carefully spread warm mashed potatoes on top.
  • Use a fork to “rake” lines into the mashed potatoes.

Broil

  • Set the oven rack about 5 inches away from the broiler. Set to a high broil, 550 degrees.
  • Broil for about 5 minutes watch it after 2 minutes, it will go from perfectly browned to burned quickly.
  • Remove from heat and serve.

Notes

If you prefer to double this recipe, bake in a 9 x 13 casserole dish or use a wide (12-inch), oven safe skillet on the stove and transfer to the oven.

Using Store-Bought or Instant Potatoes
If you're not up for making homemade mashed potatoes, 3 cups of store bough or instant mashed potatoes may be used for an easy shortcut!

Nutrition

Calories: 528kcal, Carbohydrates: 52g, Protein: 26g, Fat: 24g, Saturated Fat: 9g, Cholesterol: 81mg, Sodium: 451mg, Potassium: 1005mg, Fiber: 6g, Sugar: 4g, Vitamin A: 2371IU, Vitamin C: 47mg, Calcium: 54mg, Iron: 4mg