This shepherd’s pie is a hearty casserole made with flavorful ground beef stew and creamy mashed potatoes that is sure to please even the pickiest eaters. Additionally, it’s a wonderful way to sneak in more vegetables at dinner!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 1 (2 quart) casserole |
Ingredients
- 4 large potatoes, peeled and cubed
- 1 tablespoon butter
- 1 tablespoon finely chopped onion
- ¼ cup shredded Cheddar cheese
- salt and pepper to taste
- 5 carrots, chopped
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 pound lean ground beef
- 2 tablespoons all-purpose flour
- 1 tablespoon ketchup
- ¾ cup beef broth
- ¼ cup shredded Cheddar cheese
Instructions
- Gather all ingredients.
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- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
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- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
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- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
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- Bake in the preheated oven for 20 minutes, or until golden brown. Serve hot and enjoy!
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Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 7 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 295 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
yum…I did add a little honey at the end to make it sweeter, but very good recipe.
Use this as a base recipe and add your own spin on it. Kids devoured it. I used pizza mozzarella in the potato topping. I cheated and used a premixed bag of veggies which included carrots, onions celery and peppers. Just cooked it with the beef and used the dripping to make the gravy 🙂 Kids loved it. Thanks so much for the ideas.
Followed recipe exactly as written. Excellent!
My family happily devoured this recipe. I chopped 4 large carrots (2 1/2 cups) and added 2 cups of frozen peas. I microwaved the peas and carrots until cooked and added them to the cooked meat mixture. I cooked the onions/meat in an enameled cast iron braiser and then baked it in the same dish. I also thinned out the mashed potatoes with milk and sour cream. Thank you, Jacquie, for a wonderful recipe.
We just love this dish. Sometimes we add some peas whit the meat.
Family liked it in a biblical kind of way. Easy to follow and simple. Definitely better than the swill in the frozen food section.
Love this dish!! I make it with anything left in the fridge. I add fresh rosemary and thyme in the burger, s&p, Worcestershire. Delish!!@
It was really good! I substituted Impossible soy sausage for the ground beef, and threw in some leftover garlicky peas. Everyone really liked it.
OMGosh! Unbelievably delicious. Even if you don’t have the exact ingredients ( I used a bag of frozen mixed vegetables. Campbell’s Beef Broth, a packet of Beef Bouillon, white flour instead of Cornstarch, and made a fresh batch of mashed potatoes with cheddar cheese in it and powdered Garlic. Diced can tomatoes and Ketchup, and some left over tomato sauce. All the vegetables went in the beef mixture and simmered for 20 minutes. In the casserole dish the mixture went, topped with the mashed potatoes and then a blend of Giant food store’s Macn Cheese blend of shredded cheeses! Wow! Husband had seconds and said he really liked it.
Good but unnecessary overly complicated. First! Potatoes and carrots; – cook time is essentially the same? So cook/combine these two steps and save a pot to clean?! Second step 4, wish I would have added some diced celery with my onions. Texture enhances so many meals! If I could go back? I also would have seasoned step 4 with salt and pepper! Good recipe but missing short cuts.
Easy and it’s a regular meal in our house, love using leftover mashed potatoes, just use frozen mixed veggies! Always have on hand all ingredients.
I added about 3/4 more of beef broth, extra teaspoon of ketchup and used canned peas, carrots and corn. Also sprinkled parmasian cheese on my potatoes, then cheese. It smelled and tasted amazing. Will be using this recipe again in the near future.
I added peas & carrots, not mashed, and beef bouillon & garlic to make it more flavorful
I did not mash the carrots. Instead, I used a bag of the frozen peas and carrots mix and threw it right in with the meat and onions.
All lotr of love and work but well deliciously worth it:)
I loved the addition of the mashed carrots. The base flavour of the beef mixture was good but next time I would add more flavourings such as garlic, maybe some oregano and a bit of heat. Maybe I would also add Heinz Chili Sauce with the ketchup.
Great recipe. Took advise of adding Worcestershire sauce after draining liquid. Loved it!
I made this. I added fried mushrooms and chopped green pepper to the meat. Seasoned with Spice for Mince and Aromat. Equal parts Mozzarella, medium cheddar and Empire cheese mixture for the mashed potato and medium cheddar on top.
I was taught to use cream corn between the potatoes and mince. It adds a bit of juiciness to the mince. My kids prefer this one with the tomato broth and cheese. I sometimes serve with gravy.
Very good!
firstly it is comfort food , get jiggy with…I did. This recipe is a good guide for beginners. My wife hates to see the onions so I minced them and cooked with the beef (venison) until they disappear, all of the flavor no mouth feel of onion bits. Ketchup! That is a no for me dawg, Worcestershire dashes. PERFECTION!