Easy Shepherd's Pie Casserole
A comforting and easy-to-make casserole combining ground beef, vegetables, and creamy mashed potatoes, perfect for busy weeknights or gatherings.
Ingredients
For the beef mixture
- 1 pound ground beef Use lean ground beef for a healthier option.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn) Fresh vegetables can be used if preferred.
- 2 tablespoons tomato paste
- 1 cup beef broth Choose gluten-free broth if needed.
- 1 teaspoon Worcestershire sauce Opt for gluten-free if necessary.
- Salt and pepper to taste
For the topping
- 3 cups mashed potatoes (prepared from about 3 large potatoes) Leftover mashed potatoes can be used for convenience.
- 2 tablespoons butter Dot on top for added flavor.
- 1/4 cup shredded cheddar cheese (optional) Add for extra taste if desired.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a large skillet, cook ground beef over medium heat until browned; drain excess fat.
- Add chopped onion and minced garlic to the skillet; cook until softened, about 3-4 minutes.
- Stir in frozen mixed vegetables, tomato paste, beef broth, Worcestershire sauce, salt, and pepper.
- Simmer the mixture for 5-7 minutes until slightly thickened.
- Transfer the beef mixture to a casserole dish, spreading evenly.
Assembly and Baking
- 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.
- Bake in the preheated oven for 20-30 minutes until the top is golden and bubbly.
- Let cool for 5 minutes before serving.
Notes
Serve hot with a simple green salad or crusty bread. To store leftovers, cool completely, and cover. Refrigerate for 3-4 days or freeze for longer storage. Reheat at 350°F (175°C) until heated through. Broil for a crispy top if desired.