Easy Shepherd's Pie Casserole
A comforting and satisfying casserole made with ground beef, vegetables, and topped with creamy mashed potatoes, perfect for busy weeknights.
Ingredients
For the Beef Mixture
- 1 pound ground beef You can substitute with ground turkey or chicken for a lighter version.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn) Fresh vegetables can be substituted if desired.
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- to taste Salt
- to taste Pepper
For the Topping
- 3 cups mashed potatoes (prepared from about 3 large potatoes) You can make mashed potatoes ahead of time.
- 2 tablespoons butter Dot on top of the mashed potatoes.
- 1/4 cup shredded cheddar cheese (optional) Add for extra flavor.
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.
Assembly
- 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
To store leftovers, let the casserole cool completely and cover with plastic wrap or transfer to an airtight container. Keep it in the refrigerator for up to 3 days. This dish can be frozen before baking and will last up to 3 months.