Easy Shepherd’s Pie Casserole

Easy Shepherd’s Pie Casserole is a comforting, all-in-one weeknight dinner that layers seasoned ground meat, mixed vegetables, and fluffy mashed potatoes in a cozy baked dish. It’s everything I love about classic shepherd’s pie, but simplified into a quick, no-fuss casserole that comes together fast and bakes beautifully. Whether I’m feeding the family or prepping for leftovers, this is a go-to meal that always satisfies.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, wholesome, and super easy to throw together—especially on busy weeknights. It uses simple ingredients, and I can even use leftover mashed potatoes to save time. The meat layer is savory and flavorful, the veggies add texture, and the mashed potato topping turns golden and crisp in the oven. It’s a classic comfort food that never goes out of style.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef or ground lamb

• Onion, chopped

• Garlic, minced

• Mixed frozen vegetables (peas, carrots, corn, green beans)

• Tomato paste

• Worcestershire sauce

• Beef broth

• Mashed potatoes (fresh or leftover)

• Olive oil or butter

• Salt and pepper

• Optional: shredded cheese for topping, fresh herbs like parsley or thyme

Directions

1. I preheat the oven to 400°F (200°C).

2. In a skillet, I cook the ground beef or lamb over medium heat until browned, then drain excess fat if needed.

3. I add chopped onion and garlic, cooking until softened.

4. I stir in the tomato paste, Worcestershire sauce, and a splash of beef broth, letting it simmer for a few minutes.

5. I add the mixed vegetables and season with salt and pepper, then transfer the meat mixture to a greased casserole dish.

6. I spread the mashed potatoes evenly on top, smoothing them out or using a fork to create texture.

7. Optional: I sprinkle shredded cheese over the top for a golden crust.

8. I bake for 20–25 minutes, or until the top is lightly browned and the casserole is heated through.

9. I let it cool slightly before serving.

Servings and timing

This recipe serves 4–6 people and takes about 40 minutes total—20 minutes for prep and 20 minutes to bake. It’s a perfect weeknight option that makes great leftovers.

Variations

Sometimes I add cooked mushrooms to the meat for extra depth. I’ve also made it with ground turkey or chicken for a lighter version. If I want a dairy-free option, I use olive oil in the mashed potatoes and skip the cheese. For a low-carb twist, I’ve used mashed cauliflower on top instead of potatoes—it still turns out creamy and satisfying.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual servings in the microwave or reheat the whole casserole in the oven at 350°F until hot. It also freezes well—just assemble and freeze before baking, then thaw and bake when ready.

FAQs

Can I use instant mashed potatoes?

Yes, I’ve used instant potatoes in a pinch and it still turns out great. I just make sure they’re thick enough to spread easily.

Is shepherd’s pie made with beef or lamb?

Traditionally, shepherd’s pie is made with lamb, and when made with beef, it’s called cottage pie. But I use whatever I have on hand—both work well in this recipe.

Can I make this ahead of time?

Absolutely. I assemble it fully, cover, and refrigerate for up to 24 hours before baking. It’s perfect for meal prep.

What vegetables work best?

I usually use frozen mixed vegetables for convenience, but I’ve also used fresh diced carrots, peas, or corn. Just make sure they’re cooked or tender before baking.

Can I add cheese?

Yes! I like to sprinkle cheddar or Parmesan on top before baking—it adds a golden, flavorful crust.

Conclusion

Easy Shepherd’s Pie Casserole is the kind of comforting, family-friendly dinner I can always count on. With layers of savory meat, sweet vegetables, and creamy mashed potatoes, it’s a warm and filling meal that comes together quickly and tastes like it took much longer. Whether I’m serving it fresh or reheating leftovers, it’s always a hit—and perfect for those nights when I need something hearty and hassle-free.

Easy Shepherd’s Pie Casserole

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A comforting and easy shepherd’s pie casserole with layers of seasoned ground meat, mixed vegetables, and fluffy mashed potatoes. Perfect for a hearty weeknight dinner.

• Author: Mayaa
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Main Course / Casserole
• Method: Baking / Sautéing
• Cuisine: British / American
• Diet: Low Fat

Ingredients

• 1 lb ground beef or ground lamb
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups mixed frozen vegetables (peas, carrots, corn, green beans)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1/4 cup beef broth
• 2 cups mashed potatoes (fresh or leftover)
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Optional: 1/2 cup shredded cheese for topping
• Optional: fresh herbs like parsley or thyme

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a skillet, cook the ground beef or lamb over medium heat until browned, then drain excess fat if needed.
3. Add chopped onion and garlic, cooking until softened.
4. Stir in tomato paste, Worcestershire sauce, and beef broth; simmer for a few minutes.
5. Add the mixed vegetables and season with salt and pepper, then transfer the meat mixture to a greased casserole dish.
6. Spread mashed potatoes evenly on top, smoothing or using a fork to create texture.
7. Optional: sprinkle shredded cheese on top.
8. Bake for 20–25 minutes, until the top is lightly browned and the casserole is heated through.
9. Let cool slightly before serving.

Notes

• Add cooked mushrooms to the meat for extra depth.
• Use ground turkey or chicken for a lighter version.
• For a dairy-free option, use olive oil in mashed potatoes and skip cheese.
• For a low-carb version, use mashed cauliflower instead of potatoes.
• Leftovers store in the fridge for up to 4 days and reheat in the microwave or oven.
• Can be frozen unbaked and baked when ready.

Nutrition

• Serving Size: 1/6 of casserole
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 60mg