This Easy Shepherd’s Pie has a savory ground beef filling with rich brown gravy and vegetables, topped with creamy mashed potatoes. The filling comes together in less than 30 minutes, followed by a quick broil for a golden finish! It’s perfect for busy weeknights and a great way to 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

There’s nothing quite like a cozy, comforting Shepherd’s Pie, especially when it’s this easy to make!

What I love most about this version is that you don’t have to simmer the filling forever or bake the whole casserole for an hour. The ground beef, vegetables, and savory brown gravy come together quickly on the stovetop. Just spread some creamy mashed potatoes on top, pop it under the broiler for a few minutes, and dinner is ready!

It also calls for just 1 pound of ground beef, frozen vegetables, and a handful of pantry staples. You can even use leftover or store-bought mashed potatoes to make things extra easy.

This is one of those simple, satisfying dinners that the whole family looks forward to! 

Shepherd’s Pie vs. Cottage Pie

Traditionally, Shepherd’s Pie is made with ground lamb, while Cottage Pie is made with ground beef. Both have a savory meat filling topped with mashed potatoes.

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In the United States, the name Shepherd’s Pie is commonly used for the ground beef version, which is what we’re making here! No matter what you call it, this is the ultimate comfort food, and this easy version is perfect for busy weeknights. 

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 bought or instant mashed potatoes may be used for an easy shortcut!

Make-Ahead Method

1-2 Days Ahead: Store in Refrigerator

  • Prepare as outlined. Let it cool, then cover and refrigerate until ready to serve.
  • When ready to serve, cover and bake in a 350° oven for 40 minutes.
  • Remove the cover and broil at 550° for about 5 minutes.

1-2 Months Ahead: Store in Freezer

  • Prepare as outlined. Let it cool completely, then cover tightly and freeze.
  • 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.

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

Easy Shepherd's Pie

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
4.96 from 117 ratings
Servings: 4
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This Easy Shepherd's Pie has a savory ground beef filling with brown gravy and vegetables, topped with creamy mashed potatoes. The filling comes together quickly on the stovetop, followed by a 5-minute broil. It's a delicious shortcut dinner that's perfect for busy weeknights!

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, see notes
  • 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

Gravy: You can use 1 packet of gravy mix to make 1 cup of gravy, or you can make my easy homemade brown gravy recipe!
PRO TIP: Add a layer of cheddar cheese below the mashed potatoes for melty, cheesy deliciousness!
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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie