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Easy Shepherd’s Pie

When I think of comfort food, one of the very first things that pop into my mind is Shepherd’s Pie. The first time I ever had this delicious meaty casserole, was in Gresham, Oregon when I attended the Portland Highland Games. It was so delicious, so flavorful, and lots of gravy under those mashed potatoes. I believe they made theirs with lamb, and therefore, probably better than my version. 😂 If you have the money to spend, and want to use lamb, you go right ahead, cause I would too!

For my version of Shepherd’s pie, I wanted to make it budget friendly, and very very simple without losing delicious flavor.  So what I came up with, was to use ground beef, frozen vegetables, jarred gravy, and leftover mashed potatoes. Whenever I make mashed potatoes, I always make A TON. Seriously. Could feed an army! So I always have leftover mashed potatoes, and this Shepherd’s Pie, is exactly why I do that. Sprinkling paprika on the top of the potatoes just gives it a very pretty color. As far as veggies go, you can use whatever veggies you fancy. I used to make this with a frozen mix (peas, carrots, green beans, corn) but my husband hates peas and he hates corn. So now, if he’s home for dinner, I use just green beans and carrots. Use what you and your family like best.

This makes a lot of servings. I’m guessing about 10-12 maybe. It makes a whole 13×9 dish. If you want, you can bake half of the recipe in a 2-quart dish, and put the other half of the meat mixture into a freezer friendly container and freeze until ready to use. Once you’re ready, just defrost the meat mixture in the refrigerator overnight, then once thawed, transfer to a 2-quart baking dish, top with mashed potatoes, butter and paprika and bake as directed.

Delicious and filling all on it’s own, or if you wish you could serve this with a crisp green salad for an easy weeknight dinner.

Print Recipe
Easy Shepherd's Pie Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink and onion is tender; drain any fat.
  3. Add gravy, vegetables and seasoning to meat and stir to combine.
  4. Spoon into a 13x9 baking dish and top with mashed potatoes. Drizzle butter over the top and sprinkle with paprika.
  5. Bake uncovered for 30-35 minutes or until heated through and bubbly.
Recipe Notes

*Feel free to use any veggies you and your family prefer.

**In place of Montreal Steak Seasoning, I have used salt, pepper and garlic powder to taste and it's great that way too!

To cut this recipe in half, prepare as directed, except place half of the meat mixture into a 2-quart casserole dish. Top with potatoes, butter and paprika and bake as directed. Place the other half of the beef mixture into a freezer container and freeze. When ready to use, thaw in the refrigerator overnight. Once thawed, pour into a 2-quart casserole, top with potatoes, butter and paprika, and bake as directed.

Adapted from Taste of Home

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