Shepherd's Pie Casserole
A cozy, one-dish comfort meal with savory beef and mixed vegetables topped with creamy mashed potatoes, perfect for busy weeknights.
Ingredients
Filling
- 1 pound ground beef (85/15) Can substitute with ground lamb for a traditional shepherd's pie.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn) Fresh can be used; increase cook time slightly.
- 2 tablespoons tomato paste
- 1 cup beef broth Low-sodium if desired.
- 1 teaspoon Worcestershire sauce
- to taste Salt and pepper
Mashed Potato Topping
- 3 cups mashed potatoes (made from about 3 large potatoes) Instant mashed potatoes work in a pinch.
- 2 tablespoons butter, for dotting the top
- 1/4 cup shredded cheddar cheese (optional) Use sharp cheddar for more flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat from the pan.
- Add the chopped onion and minced garlic to the skillet. Cook, stirring, until the onion is softened, about 3–4 minutes.
- Stir in the frozen mixed vegetables, tomato paste, beef broth, Worcestershire sauce, and season with salt and pepper.
- Bring the mixture to a gentle simmer and cook for 5–7 minutes until slightly thickened. Taste and adjust seasoning.
- Transfer the beef and vegetable filling to a 9×9-inch (or similar) casserole dish, spreading it into an even layer.
Topping
- Spoon or spread the prepared mashed potatoes over the filling, covering it completely. Use a fork to create texture on top if you like a crisper surface.
- Dot the potatoes with the butter and sprinkle with shredded cheddar cheese if using.
Baking
- Bake in the preheated oven for 20–30 minutes, until the top is golden and the edges are bubbling.
- Let the casserole rest for 5 minutes before serving.
Notes
For a lighter version, swap half the potatoes for cauliflower mash. For dairy-free, use olive oil or a vegan butter alternative and skip the cheese. Make it ahead: assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from chilled.
Per serving: 21g net carbs, 18g protein, 25g fat, 395 calories. Calculated from the ingredient list.