Easy Shepherds Pie
A hearty classic, this shepherd’s pie combines savory ground beef, a medley of vegetables, and a creamy layer of cheesy mashed potatoes for a comforting dish that’s perfect for any occasion. This recipe simplifies the process, delivering all the flavors you love in under an hour, making it ideal for busy weeknights or cozy family dinners.
Table of Contents
Chef’s Tips
- Cheese Options: Cheddar is a classic, but you can experiment with Parmesan, mozzarella, or a blend for unique flavors.
- Meat Variations: Shepherd’s pie traditionally uses ground beef or lamb, but turkey or chicken works equally well for a lighter option.
- Extra Flavor Boost: Add tomato paste while cooking the vegetables for a tangy depth or Worcestershire sauce for a richer taste.
- Make Ahead: Assemble the pie and freeze it for up to 3 months. Simply bake straight from the freezer when needed—just increase the baking time by 10-15 minutes.
- Herbaceous Finish: Garnish with fresh cilantro, parsley, or basil for a pop of freshness.
Ingredients
- 1 lb ground beef: Provides a rich, savory base for the filling.
- 12 oz frozen mixed vegetables (thawed): A convenient blend of veggies for a hearty filling.
- 26 oz can cream of chicken soup: Adds creaminess and binds the filling together.
- 3-4 medium potatoes: For fluffy mashed potato topping.
- 1/4 cup Parmesan cheese (grated): Adds a nutty, cheesy layer to the mashed potatoes.
- 1 tsp garlic powder: Infuses the potatoes with a subtle savory kick.
- 1 cup cheddar cheese (shredded): For a melty, golden topping.
Substitutions
- Vegetarian Option: Replace the ground beef with cooked lentils or mushrooms, and use cream of mushroom soup instead of chicken soup.
- Dairy-Free: Use plant-based cheese and butter substitutes for the topping.
- Low-Carb: Swap mashed potatoes with mashed cauliflower for a lighter version.
Instructions
- Preheat Oven: Set the oven to 400°F (200°C).
- Cook the Meat: In a skillet, brown the ground beef over medium heat, breaking it into small pieces. Drain the grease and set aside.
- Prepare Potatoes: Peel and cut potatoes into 2-inch cubes. Boil in a large pot of water until tender, about 15 minutes.
- Assemble Filling: In a large bowl, mix the cooked ground beef, thawed vegetables, and cream of chicken soup. Pour the mixture into a 9×9-inch baking dish.
- Make Mashed Potatoes: Drain the boiled potatoes and mash them. Mix in Parmesan cheese, garlic powder, and optional butter or milk for creaminess.
- Layer the Potatoes: Spread the mashed potatoes evenly over the meat and vegetable mixture in the baking dish.
- Add Cheese Topping: Sprinkle shredded cheddar cheese over the mashed potatoes.
- Bake: Place the baking dish on a baking sheet to catch any bubbling over. Bake for 25-30 minutes, or until the cheese is melted and golden.
- Serve: Let the shepherd’s pie cool for a few minutes before serving. Enjoy it warm!
FAQs
Yes, assemble the pie and refrigerate it for up to 24 hours before baking. Add 10-15 minutes to the baking time if starting from chilled.
Absolutely! Dice fresh vegetables like carrots, peas, and green beans, and sauté them with the ground beef before mixing.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through, or microwave individual portions.
Yes, you can freeze the assembled, unbaked pie for up to 3 months. Bake straight from the freezer, adding 10-15 minutes to the cooking time.
With its creamy, cheesy topping and flavorful filling, this shepherd’s pie is the ultimate comfort food that’s sure to become a family favorite!
Easy Shepherds Pie
Ingredients
- 1 lb ground beef
- 12 oz package frozen mixed vegetables thawed
- 26 oz can cream of chicken soup
- 3-4 medium potatoes
- 1/4 c parmesan cheese grated
- 1 tsp garlic powder
- 1 c cheddar cheese shredded
Instructions
- Preheat the oven to 400 degrees.
- Add the ground beef to a skillet and brown the meat, chopping it as it cooks, then drain the grease.
- Peel, wash, and cut potatoes into 2 inch cubes.
- Fill a large pot halfway with water, add potatoes and boil until potatoes are tender.
- Add the ground beef to a large bowl, then add in the mixed veggies and cream of chicken soup. Mix it all together, then pour into a 9×9 inch baking dish.
- Once potatoes are done, mash them (add a little butter and milk if you’d like), then add in parmesan cheese and garlic. Stir well, and spoon onto the top of the beef and vegetable mixture in the baking dish.
- Sprinkle cheddar cheese on top.
- Set the baking dish on a baking sheet (in case anything bubbles over while baking), and bake for 25-30 minutes, or until the cheese is melty and bubbly.
- Serve hot!
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
