Easy Shepherd’s Pie
A hearty layer of seasoned ground beef and vegetables sits beneath buttery mashed potatoes, then everything is baked until the filling bubbles and the potato topping develops a golden finish. It’s a straightforward, filling casserole that works especially well for a cozy family meal.
Print Pin Servings: 4
Ingredients
- 1 tsp salt, plus more to taste
- 3 large (1 1/2 to 2 pounds) potatoes, peeled and quartered
- 8 tbsp (1 stick) butter, divided
- 1 medium onion, chopped (about 1 1/2 cups)
- 1-2 cups mixed vegetables, such as diced carrots, corn, or peas
- 1 1/2 pounds ground round beef
- 1/2 cups beef broth
- 1 tsp Worcestershire sauce
- Pepper and/or other seasonings of choice
Instructions
- Cook the potatoesPut the peeled and quartered potatoes into a medium pot and pour in enough cold water to cover them by at least 1 inch. Add 1 teaspoon salt.Bring the water to a boil, then lower the heat to a simmer. Cook the potatoes until tender, about 20 minutes.
- Heat the ovenPreheat the oven to 400°F.
- Cook the vegetablesWhile the potatoes cook, place a large sauté pan over medium heat and melt 4 tablespoons of the butter. Add the chopped onion and cook until tender, about 6 to 10 minutes. Add any additional vegetables according to how long they need to cook. If using carrots, cook them along with the onions because they require roughly the same amount of time. Peas and corn cook much more quickly, so add them near the end of the onion cooking time or after the beef has begun cooking.
- Cook and season the beef fillingAdd the ground beef to the pan containing the onions and vegetables. Continue cooking until the beef is no longer pink. If there is excess fat in the pan, drain it off, leaving no more than about 1 tablespoon. Season the mixture with salt and pepper.Stir in the Worcestershire sauce and beef broth. Bring the liquid to a simmer, reduce the heat to low, and cook uncovered for 10 minutes. If the mixture begins to become too dry, add additional beef broth as needed. Taste the filling and adjust with additional salt, pepper, Worcestershire sauce, or other seasonings of your choice if necessary.
- Mash the potatoesOnce the potatoes are tender enough to pierce easily with a fork, remove them from the pot and transfer them to a bowl. Add the remaining 4 tablespoons of butter and mash with a fork or potato masher. Taste and season with salt and pepper as needed.
- Assemble the casseroleSpread the cooked beef and vegetable filling evenly across the bottom of a large baking dish, such as a 9 x 13-inch casserole. Spoon the mashed potatoes over the filling and spread them into an even layer. Run a fork across the potato topping to create ridges and peaks. These raised areas will brown more readily in the oven, and you can also use the fork to create a decorative pattern.
- BakeTransfer the casserole to the 400°F oven and bake until the filling is bubbling and the potato topping is browned, about 30 minutes. If the potatoes need additional color, broil the casserole for the final few minutes. Use caution when broiling if your casserole is in a Pyrex or other glass baking dish, since glass can shatter when exposed to the intense heat of a broiler. Ceramic or metal casserole dishes do not present the same concern.
- Serve hot and enjoy.
