I’m calling this Easy Homemade Shepherd’s Pie because it checks all the boxes for the perfect weeknight dinner on a cozy winter night! There are a lot of variations of shepherd’s pie, of course, and what makes this one a little easier than others is that it uses ground beef and store-bought mashed potatoes.
I used to snub anything but homemade mashed potatoes but then I tried a handy two pack of Main Street Bistro Mashed Potatoes. Thank you, sweet sample lady. They tasted just like homemade, and the ingredient list is pretty short and clean so why not? I usually freeze one of the packages whenever I bring them home. They are in the refrigerated section at Costco.
Another reason this shepherd’s pie is a little easier is because it all happens in one 12-inch cast iron skillet. I love this big old thing! Do you have one? Less dishes equals easy clean up.
The first time I made this, I didn’t really write down any measurements. It was just one of those nights I was thrilled to have all the ingredients on hand to bring something decent together to call dinner. But my family went bonkers over it, going in for seconds and thirds, and so I knew I’d have it make it again soon to share with you all.
Don’t miss my trick at the bottom of the recipe for adding texture to the potatoes so you get those nice crispy brown bits! They might be my favorite part.
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Easy Homemade Shepherd’s Pie
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Cuisine: British
Description
Thanks to a couple of shortcuts, this Easy Homemade Shepherd’s Pie is a new weeknight dinner family favorite! Perfect for cozy winter nights.
Ingredients
- 1 tablespoon oil
- 1/2 yellow onion, diced
- 4 large carrots, chopped
- salt and pepper
- 1 1/3 pounds ground beef
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire
- 1 teaspoon dried thyme leaves (optional)
- 1/2 cup frozen peas
- 1/4 cup heavy cream
- 3 cups prepared mashed potatoes* (I used Main Street Bistro from Costco, heat according to directions)
- fresh herbs for garnish (optional)
Instructions
- Preheat oven to 400 degrees.
- In a large oven-safe skillet (I used this 12 inch cast iron skillet), heat 1 tablespoon of oil over medium high heat.
- Sauté onions and carrots, seasoned with salt and pepper, for a few minutes until the onions are translucent. Push the carrots and onions to the side of the pan, and add the ground beef.
- Allow the ground beef to sit in the pan so that the bottom will sear. Season with salt and pepper.
- After a few minutes, break the meat up and stir around until mostly cooked through. Drain all but a tablespoon of the fat from the pan if needed.
- Stir the carrots, onions, and beef together in the pan and sprinkle with flour. Cook and stir for 1-2 minutes, and then pour in the beef broth and Worcestershire. Scrap the bottom of the pan with a wooden spatula to loosen the brown bits. Add herbs if desired.
- Let the gravy come to a gentle simmer and then stir in the frozen peas and heavy cream. Turn off heat.
- Spread potatoes over the top of the meat mixture. Drag the tines of a fork across the top in both directions so that it will brown nicely.
- Bake the shepherd’s pie at 400 degrees for 20 minutes, then turn the oven to broil and cook 3-5 minutes more, or until the top is golden brown.
Notes
*Of course you could also make your own mashed potatoes from scratch. You would need about 6 large potatoes, and don’t forget to add a little milk, butter, salt and pepper!
Nutrition
- Serving Size: 1 Serving
- Calories: 486
- Sugar: 3.9g
- Sodium: 753mg
- Fat: 28g
- Saturated Fat: 9.9g
- Unsaturated Fat: 14.1g
- Trans Fat: 1.4g
- Carbohydrates: 26g
- Fiber: 3.4g
- Protein: 31g
- Cholesterol: 102mg
Disclaimer: the links in this post for the cast iron skillet are Amazon affiliate links.
Sylvia says
Shepherds pie is made with lamb, not beef use beef and it becomes a cottage pie. To use any other but real mashed potatoes is a sacrilege , I use half a pound of butter plus milk and a little cream all I can say to that plates are empty and very clea
Julie says
Sylvia, thanks so much for you comment – that’s very interesting. I guess this recipe is very much an adapted version of the real thing. I love that you don’t hold back on the butter with your mashed potatoes! Sounds delicious.
Sylvia says
I love roast lamb, but don’t like either reheated or minced lamb( ground to you) so I use half beef and half pork, with loads of salt and pepper. If you think about it who looks after sheep… Shepherds hence shepherds pie. Have you used a tin of French onion soup, I did and it makes the meat taste even better, plus then it makes a fabulous gravy. What a wonderful mistake I made. My husband can eat cottage pie every day so I have to make a massive one and portion it up for the freezer for him, plus a bag of gravy goes with it too.
Try the top with grated cheese on, cook until golden brown that to is delicious then let me know.
Keira says
Sylvia, what do you mean by a tin of French onion soup? I’ve never seen a tin…. a package you mean? I’m confused haha.
Karly says
Easy peasy lemon yes pleasey! This looks SO good… I just can’t believe how simple it is! Definitely need to try!
Julie says
Thank you Karly! Enjoy!
Alexis says
Shepherd’s Pie or Cottage Pie…it was so delicious… we love simple hearty comfort food and my husband couldn’t wait to try… Made exactly per your recipe but added a few kernels of corn and a sliced leek, because we love the. Yumalicious… thanks … I enjoy your recipes very much….they always turn out great and go into the “family cookbook”.
Julie says
Alexis, what a sweet comment. You made my night! So glad you loved it and I like that you made it your own.
Turner says
Do you think this could be frozen? Looks delicious!
Julie says
Thank you! Yes, it should freeze very well.
Megan says
We love shepherds pie in our home! How would you adjust it to make it in a dish and not a cast iron pan?
Julie says
Brown the meat with veggies, and make the gravy in a large skillet on the stovetop, then transfer to a 9 by 13 inch baking dish, add potatoes on top and bake as directed. Enjoy!
Megan says
This was so amazing! Happy smiles here! I put it in a 2 quart dish instead, I was afraid the 13×9 would be too big and then spread too thin! With a cookie sheet underneath for drips, it worked out perfectly!
Julie says
Yay! Good to know and glad you thought ahead with a cookie sheet underneath!
Liz says
I’m going to make this tonight! I grew up in Ireland and my my mum made this all the time for dinner. She always used minced beef and we always called it Shepherds Pie❤️
Julie says
Enjoy! I hope it brings back many happy memories.
Loretta says
Awesome, thanks so much for such an easy and delicious recipe especially at this busy time of the year.
Julie says
You are very welcome, glad you liked it!
Amy says
Hi julie! Stumbled upon your buttermilk blueberry muffin recipe recently. DELECTABLE!!! My 3 kids (and myself😬) couldn’t eat them fast enough! I saved that recipe to the permanent file!! I love shepherds pie and really want to give this a whirl. I love delicious comfort food but have one problem— my family doesn’t eat red meat, so if I use ground dark turkey, what is your suggestion for substituting the beef stock? Just chicken or turkey stock? And any other spices/ingredients I could add to help make up for that rich beef flavor it imparts to the dish? I know the beef is more flavorful, but I have to make it turkey (or chicken). Boo 🙁 Thank you!!
Ashley says
Best shepherd’s pie I have ever eaten! My family loves this! Thanks so much for sharing!