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–+ servings

Shepherd’s Pie Casserole: Comfort Food for Busy Nights

Shepherd's Pie Casserole is a comforting meal that combines hearty flavors and textures, perfect for busy nights.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Mashed Potatoes
  • 2 lbs Russet Potatoes Yukon gold can be used for a richer flavor.
  • 0.5 cup Warm Milk Opt for dairy-free milk for a non-dairy option.
  • 4 tbsp Unsalted Butter Use olive oil for a lighter alternative.
For the Savory Filling
  • 1 lb Ground Beef or Lamb Swap with ground turkey or lentils for a healthier twist.
  • 1 Onion Yellow or sweet onion are great alternatives.
  • 2 Garlic Adjust to taste for more flavor.
  • 2 Carrots Cooked corn or peas can substitute if preferred.
  • 1 cup Frozen Peas Fresh peas work beautifully when in season.
  • 2 tbsp All-Purpose Flour Cornstarch serves as a gluten-free option.
  • 1 cup Beef Broth Switch to vegetable broth for a vegetarian version.
  • 2 tbsp Tomato Paste Ketchup works in a pinch!
  • 1 tsp Worcestershire Sauce Soy sauce can be a good substitute.
  • 0.5 tsp Dried Thyme Fresh thyme adds a lively twist.
  • Black Pepper Season to taste.

Equipment

  • Large pot
  • large skillet
  • Spatula
  • Baking dish

Method
 

Potato Prep
  1. Peel and quarter 2 pounds of russet potatoes. Place in a large pot filled with salted water and bring to a boil over high heat. Cook for 15-20 minutes, or until fork-tender. Drain and return to the pot. Mash with ½ cup of warm milk, 4 tablespoons of butter, and a pinch of salt until smooth and creamy.
Cook Meat Filling
  1. In a large skillet, heat 1 tablespoon of oil over medium heat. Add 1 pound of ground beef or lamb, cooking for 5-7 minutes until browned, breaking it apart with a spatula. Drain excess fat.
Add Veggies
  1. To the skillet, stir in 1 diced onion, 2 minced garlic cloves, and 2 chopped carrots. Cook for another 5-7 minutes, until the vegetables are softened and fragrant.
Combine
  1. Mix in 1 cup of frozen peas and cook for an additional 2 minutes. Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir for 1 minute. Gradually pour in 1 cup of beef broth and 2 tablespoons of tomato paste, stirring until thickened, about 3-5 minutes.
Season
  1. Stir in 1 teaspoon of Worcestershire sauce, ½ teaspoon of dried thyme, and season with salt and pepper to taste.
Assemble
  1. Transfer the filling to a greased 9x13-inch baking dish and smooth it out. Top with creamy mashed potatoes, smoothing with a spatula.
Bake
  1. Preheat oven to 400°F (200°C). Bake for 20-25 minutes, until the top is bubbly and golden brown. Broil for 2-3 minutes for extra browning, watching closely.
Rest
  1. Remove from the oven and let it rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 35gProtein: 22gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Ensure the potatoes are well-drained before mashing to avoid a watery topping. The Worcestershire sauce adds depth to the filling. Feel free to mix in seasonal vegetables for added nutrition.

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