Easy Shepherd’s Pie

Easy Shepherd’s Pie

I know…I’ve posted this already BUT this one I included the option of layering veggies, meat and potatoes or mixing veggies with meat and layering meat/veggie mix, then topping with mashed potatoes


This time, by family request, I added green beans ♡ btw, me & my son like using ground lamb too. However, daughter doesn’t like lamb.


  • about 4-5 potatoes, depending on size peeled and quartered
  • 8 Tablespoons (1 stick) butter (4 if doing layered version; see below)
  • About 1/4 cup cream or milk (for mashed potatoes)
  • 1 medium onion, finely diced
  • 1-2 cups vegetables—diced carrots, corn, peas, green beans (any single, any mix; make to your family’s preference)
  • 1 1/2 lbs ground beef
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings
Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.

If you want to do layered version, prepare vegetarian as directed and set aside

Saute onions until soft 5-10 minutes. Add & oook meat in frying pan, adding seasonings, broth and Worcestershire sauce when meat is no longer pink. Cook until slightly reduced.

Then layer vegetables, meat and top off with mashed potatoes


Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the diced onions and cook until soft & translucent
If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
If you are including peas, corn or green beans, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), add 4 Tbsp of butter and some cream or milk (slowly until desired consistency). Mash with potato masher, and season with salt and pepper to taste.

Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8×13 casserole; although I like using my smaller square one, making it deeper rather than shallow).

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Suggested variations:

Put a layer of creamed corn between the ground beef and the mashed potatoes.

Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.

Now that it’s finally below 100° I love using the oven 😀 it’s self cleaning whereas the top of stove…is not :-p