There’s something so comforting about a bubbling shepherd’s pie coming out of the oven—especially when it didn’t take all day to make!
This weeknight-friendly version uses ground beef, frozen veggies (no shame here!), and creamy mashed potatoes for a shortcut that doesn’t skimp on flavor.
It’s hearty, cozy, and totally satisfying—the kind of meal that brings everyone to the table without a single complaint (yes, even the picky one).
We make this on nights when everything feels a little chaotic—homework’s everywhere, someone’s crying over socks, and dinner still needs to happen.
This shepherd’s pie SAVES us.
It’s ready in under an hour, makes awesome leftovers, and honestly feels like a warm hug in casserole form.
Trust us—you’re going to want seconds. Maybe thirds!
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Why We Love It
Let’s be real—weeknights can feel like a three-ring circus. And THIS recipe? It’s like our secret weapon.
- It’s budget-friendly. Ground beef, pantry staples, frozen veggies—we’re talking real food that won’t break the bank.
- Total comfort factor. That creamy mashed potato topping? Golden, fluffy, and basically the best part (okay, tied with the savory beef filling—TOUGH CALL).
- Kid-approved. Our six-year-old calls this his “meat and mash pie” and clears his plate. No bribes involved.
- Make-ahead friendly. Assemble it earlier in the day, then just pop it in the oven when you’re ready. HELLO, hands-free dinner hour.
- Leftovers that actually get eaten. It reheats beautifully, and honestly, we think it tastes even better the next day.
When you need something cozy, hearty, and guaranteed to make everyone feel full and happy—this is it.
(And yes, it pairs beautifully with a glass of wine or a juice box, depending on how the evening’s going…)
Ingredients
Here’s what you’ll need to pull off this comforting shepherd’s pie—most of it you probably already have on hand (we love a pantry-friendly dinner).
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 cups frozen mixed vegetables
- Salt and pepper to taste
- 3 cups mashed potatoes
- 2 tablespoons butter
Optional add-ins:
- A splash of beef broth to loosen the filling if needed.
- Shredded cheddar on top if your crew loves a cheesy finish (ours sure does).
How to Make It
Step 1: Brown the beef
Grab a large skillet and cook your ground beef over medium heat. Break it up with a spoon until it’s fully browned—about 5–7 minutes. If there’s extra grease, go ahead and drain it.
Step 2: Add flavor
Toss in the diced onion and cook for 2–3 minutes until it softens up. Then add the garlic, tomato paste, Worcestershire sauce, thyme (if using), and a sprinkle of salt and pepper. Stir it all together and let it cook for another 2 minutes.
Step 3: Stir in the veggies
Add your frozen mixed vegetables straight from the bag—no need to thaw. Let everything cook together for another 3–4 minutes until the veggies are heated through. If the filling looks a little dry, you can splash in some beef broth to loosen it up.
Step 4: Prep for baking
Pour the beef and veggie mixture into a baking dish (an 8×8 works great). Spread it out evenly, then dollop the mashed potatoes on top. Use the back of a spoon to smooth them out like frosting a cake.
Step 5: Make it golden
Dot the top of the mashed potatoes with a few pats of butter (this is where the magic happens). If you’re adding cheese, sprinkle it on now.
Step 6: Bake and serve
Bake at 400°F for about 20 minutes, or until the top is slightly golden and the edges are bubbling. You can even broil it for the last 2–3 minutes if you like a crispier top—JUST KEEP AN EYE ON IT.
Let it cool for a few minutes before serving (not that anyone waits… but just sayin’).
Every bite is cozy, creamy, and packed with that classic shepherd’s pie flavor—just without all the fuss.
Tips & Storage
Make it ahead:
You can assemble the whole thing earlier in the day, cover it, and keep it in the fridge until you’re ready to bake. Just add 5–10 extra minutes to the bake time if it’s coming straight from the fridge.
Freezer-friendly:
This dish freezes beautifully! Assemble it in a freezer-safe dish (we use those foil pans when we’re feeling extra organized), wrap it tightly, and freeze for up to 2 months. When you’re ready, bake straight from frozen at 375°F for about 45–50 minutes.
Potato shortcut:
No time to mash? Store-bought mashed potatoes or the refrigerated kind totally work. We’ve even used instant in a pinch, and guess what? STILL delicious.
Add-ins to try:
Want to sneak in more veggies? Mushrooms, zucchini, or chopped spinach mix in great with the beef. You can also swap the protein for ground turkey or lentils for a lighter twist.
Shepherd’s Pie
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme optional
- 2 cups frozen mixed vegetables
- Salt and pepper to taste
- 3 cups mashed potatoes prepared
- 2 tablespoons butter for topping
- Optional: Splash of beef broth shredded cheddar for topping
Instructions
- In a large skillet over medium heat, cook the ground beef until browned, about 5–7 minutes. Drain any excess grease.
- Add diced onion and cook for 2–3 minutes until softened. Stir in garlic, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for another 2 minutes.
- Mix in the frozen vegetables and cook until heated through, about 3–4 minutes. Add a splash of beef broth if the mixture seems too thick.
- Spread the beef and veggie mixture evenly into a baking dish (about 8×8″).
- Spoon the mashed potatoes on top and smooth them out evenly with the back of a spoon. Dot the top with butter and sprinkle with cheese if using.
- Bake at 400°F for 20–25 minutes, or until the top is lightly golden and the edges are bubbling.
- Let cool slightly before serving. Enjoy!
Notes
- Make-Ahead Tip: Assemble earlier in the day and refrigerate until ready to bake.
- Freezer-Friendly: Assemble and freeze before baking. Bake from frozen at 375°F for 45–50 minutes.
- Quick Hack: Store-bought mashed potatoes work great if you’re short on time!
- Want extra flavor? Add cheddar cheese on top or mix in chopped mushrooms for more umami goodness.