Shortcut Beef Shepherd’s Pie Recipe Is Pure Cozy Comfort — Oven-Ready in 30 Minutes
Warm your soul with this twist on a classic that's a perfect Sunday supper.
If we think of one comfort classic that checks off all the boxes, we always go right to shepherd’s pie. And our beef shepherd’s pie recipe might be our favorite version. Savory ground meat simmers in a rich gravy full of veggies, then is topped with creamy mashed potatoes and cheese. This one-dish wonder comes together so easily without much clean-up. Plus, we used store-bought gravy mix and frozen veggies for a quicker prep time. Whether you make it for Sunday dinner or a potluck, it will surely be a hit.
This casserole first emerged in Great Britain sometime in the 18th century. Originally made from leftover mutton or lamb (hence the name), it was an affordable way to stretch precious ingredients and create a filling meal for working-class families. When making this beef shepherd’s pie recipe, ensure the mashed potatoes are creamy and spreadable, and the gravy is rich and flavorful. And for more hearty casseroles, click for Chicken Pot Pie and Spinach Casserole.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2½ lbs. baking potatoes, peeled, cubed
- ¾ cup milk
- 4 Tbs. butter
- ½ tsp. salt
- ¼ tsp. pepper
- 1 small onion, finely chopped
- 1½ lbs. ground beef
- 1 (10 oz.) pkg. frozen mixed vegetables
- 1 (1 oz.) env. brown gravy mix
- ½ tsp. dried thyme
- 1 cup shredded sharp cheddar cheese
Instructions
PrintCoat 2-qt. baking dish with cooking spray. In large pot, combine potatoes with enough salted water to cover by 1". Over high heat, bring to a boil; reduce heat to medium. Cook until tender, 15-20 min. Drain; return to pot.
In microwave-safe bowl, combine milk and butter; microwave until hot, 45 sec. Add to potato mixture with salt and pepper; mash. Reserve.
Coat large nonstick skillet with cooking spray; heat over medium heat. Add onion; cook, stirring, until softened, 7-8 min. Increase heat to high; add beef.
Cook, stirring and breaking up with spoon, until browned, 7-8 min.; drain. Return to skillet. Add vegetables; cook 2 min. Add gravy mix, 1 cup water and dried thyme. Cook until thickened, 3-5 min.; transfer to baking dish. Let cool.
Spread potato mixture on top. Cover with plastic wrap and chill overnight.When ready to make, let casserole come to room temp.; uncover.
Heat oven to 400°F. Bake until golden and bubbly, 25-30 min., topping with cheese during last 10 min. of cooking time. Let stand 10 min. before serving.
Nutrition
- Calories: 400
- Fat: 21 gram
- Saturated Fat: 12 gram
- Protein: 28 gram
- Carbohydrate: 16 gram
- Fiber: 1 gram
- Cholesterol: 115 mg
- Sugar: 6 gram
- Sodium: 740 mg
