Shepherd’s Pie is classic comfort food and a guaranteed crowd-pleaser! A simple layered casserole with seasoned ground beef, peas, corn, and topped with heavenly mashed potatoes and then baked in the oven.
Shepherd’s pie is great when you have many mouths to feed but don’t want the trouble of serving a big roast beef dinner. It’s also the perfect solution for beef and potato cravings!
Time needed: 45 minutes
How to make Shepard’s Pie
- Brown and season the ground beef
Brown the ground beef in a skillet heated over medium heat. Add onions, garlic, paprika, and season with salt and pepper to taste.
Drain and discard the grease from the pan and spread evenly into the bottom of the casserole pan.
- Add a veggie
Drain the canned corn and peas. Then combine to the casserole pan evenly over the ground beef as the second layer.
- Prepare Mashed Potatoes
Wash, cut, and peel the potatoes. Cutting the potatoes small before boiling helps save time. Boil in water until soft and then drain (about 15 minutes).
Mash the potatoes using a potato masher. Add butter, milk, and season with salt, and pepper. Whisk with a fork or hand blender until smooth.
Transfer to the casserole dish by layering it over the veggies evenly. - Garnish
Top with a dash of paprika for color and some diced chives.
- Bake
Place in a preheated 350° oven uncovered for 20- 25 minutes.
Tips and Tricks for making Shepards Pie
- Serve with beef gravy! This is a great opportunity to use up any leftover gravy in the fridge or freezer. Make sure to never toss as gravy freezes well!
- Partially frozen ground beef defrosts in the pan as long as it’s mostly defrosted. Use a silicone spatula or a fork to separate the frozen parts and they will defrost right into the pan quickly.
- The recipe calls for peas and corn. Both can be used mixed together or separately on each half of the casserole for picky eaters.
How to reheat Shepherd’s Pie the next day
Place it in the oven at 350° until heated all the way through. Use the microwave for single servings and faster reheat times.
Serve with Beef Gravy and alongside Panzanella or Strawberry Salad for a complete meal!
Shepherd’s Pie with Ground Beef
Equipment
- Casserole pan
Ingredients
- 1½ Lbs Ground Beef
- 1 Small Onion diced
- 1 Tsp Paprika
- 1 Tsp Garlic minced or powder
- 1 15 Oz Corn canned
- 1 15 Oz Peas canned
- 3 Lbs Potatoes Yukon, red or white work well
- 4 Tbsp Butter
- 1 Cup Milk or cream
- Salt and Pepper to taste
Instructions
- Brown ground beef in a skillet heated on medium heat. Add onions, garlic, paprika, and season with salt and pepper to taste.Drain and discard the grease from the pan and spread evenly in the bottom of the casserole pan.
- Drained canned corn and peas. Then combine to the casserole pan evenly over the ground beef as the second layer.
- Wash, cut, and peel the potatoes. Cutting the potatoes small before boiling helps save time.Boil in water until soft and then drain. About 15 minutesMash the potatoes using a potato masher and then add, butter, milk and season with salt, and pepper. Whisk with a fork or hand blender until smooth. Transfer to the casserole dish by layering it over the veggies evenly.
- Top with a dash of paprika for color and some diced chives.
- Place in a preheated 350° oven uncovered for 20- 25 minutes.
Nutrition
Also check out some of our other family style recipes, such as relationship with a younger man, Our Favorite Chicken Fajitas, Oven Broiled Hamburgers, Oven Sausage with Onions and Peppers Casserole, Pork Chops with Gravy, and Savory Swiss Steak Creole!
Leave a Reply