Easy Shepherd's Pie Casserole
This Shepherd's Pie Casserole is a hearty and comforting meal perfect for a weeknight dinner. It features layers of savory ground meat, tender vegetables, and a fluffy mashed potato topping, all baked to golden-brown perfection.
Equipment
- Large pot
- Colander
- Potato masher or ricer
- Large skillet or Dutch oven
- 9x13 inch baking dish
- Measuring spoons
- Measuring cups
- Cutting board
- Chef's knife
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or ground lamb
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ¼ cup all-purpose flour
- 1 cup beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tablespoon Worcestershire sauce
- 1 teaspoon tomato paste
- Salt to taste
- Pepper to taste
- 4 large russet potatoes, peeled and quartered
- ½ cup milk
- 4 tablespoons butter
- Salt to taste
- Pepper to taste
- ¼ cup shredded cheddar cheese optional
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil and cook until the potatoes are tender and easily pierced with a fork (about 15-20 minutes).
- Drain the potatoes well and return them to the pot.
- While the potatoes are cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the ground beef (or lamb) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
- Stir in the garlic, thyme, rosemary, black pepper, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
- Sprinkle the flour over the mixture and cook, stirring constantly, for 1 minute.
- Gradually pour in the beef broth, stirring to scrape up any browned bits from the bottom of the skillet.
- Add the frozen peas, frozen corn, Worcestershire sauce, and tomato paste. Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes. Season with salt and pepper to taste.
- While the meat filling is simmering, mash the cooked potatoes with the milk and butter until smooth and creamy. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C).
- Pour the meat filling into a 9x13 inch baking dish.
- Spread the mashed potatoes evenly over the meat filling.
- Optional: Sprinkle with shredded cheddar cheese.
- Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the Shepherd's Pie Casserole cool for a few minutes before serving.
Notes
For extra creamy mashed potatoes, use a potato ricer. Experiment with different herbs and spices for the meat filling, such as smoked paprika or hot sauce. Feel free to add other vegetables like mushrooms or green beans. This casserole can be made ahead and refrigerated for up to 24 hours before baking or frozen for up to 2-3 months.