Easy Shepherd's Pie Casserole Recipe: Hearty & Simple (Print Version)

Whip up an easy shepherd's pie casserole recipe. Layers of savory meat and creamy potato make this a comforting, fuss-free meal for any night.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: British
Dietary: Contains Meat, Dairy

# Ingredients:

→ Savory Meat Base

01 - 1.5 lbs ground beef (80/20 lean)
02 - 1 large yellow onion, finely diced
03 - 1 cup frozen carrots and peas, thawed
04 - 1 cup beef broth (low sodium)

→ Creamy Potato Topping

05 - 2 lbs Russet potatoes, peeled and quartered
06 - 1/2 cup whole milk
07 - 4 tablespoons unsalted butter
08 - Salt and black pepper to taste

→ Flavor Boosters & Seasonings

09 - 1 tablespoon Worcestershire sauce
10 - 1 tablespoon tomato paste
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - 3 cloves garlic, minced

# Instructions:

01 - First things first, get those potatoes ready for their star turn. Peel and quarter your russet potatoes, then pop them into a large pot. Cover them with cold water, add a generous pinch of salt (this is where I always forget, oops!), and bring it to a boil. Let them simmer until they're fork-tender, usually about 15-20 minutes. You want them soft enough to practically fall apart, no hard bits allowed! Drain them really well; soggy potatoes are a no-go for a truly creamy topping, you know?
02 - While the potatoes are doing their thing, grab a large skillet or a Dutch oven. Brown your ground beef over medium-high heat, breaking it up as it cooks. Once it's nicely browned, drain off any excess fat—this prevents a greasy casserole. Add your finely diced onion, and sauté until it's softened and translucent, usually 5-7 minutes. Then, stir in the minced garlic and cook for just another minute until it smells absolutely divine. Don't let it burn, that's a mistake I've made too many times!
03 - Now for the magic! Stir in the tomato paste, dried thyme, and rosemary with the beef mixture, letting it cook for a minute to really bloom those flavors. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan—that's flavor gold, honestly! Bring it to a gentle simmer, then add your thawed carrots and peas. Let it cook for about 5-7 minutes, allowing the sauce to thicken slightly. It should smell rich and savory, making your kitchen smell incredible!
04 - Once your potatoes are drained, put them back into the hot pot (the residual heat helps dry them out a bit). Add the whole milk, unsalted butter, and a good pinch of salt and pepper. Now, get mashing! I prefer a potato masher for a slightly rustic texture, but an electric mixer works too if you want it super smooth. Taste and adjust seasoning; this is so important! You want that topping to be flavorful on its own, not bland, a mistake I learned early on.
05 - Time to put it all together! Spoon the savory meat and veggie mixture evenly into a 9x13 inch baking dish. Make sure it's spread out nicely. Then, carefully dollop the mashed potatoes over the meat layer. Use a spoon or a spatula to spread the potatoes all the way to the edges, sealing in that delicious filling. For a pretty top, I like to rough it up a bit with the back of a fork—those little peaks get wonderfully crispy!
06 - Pop your assembled <strong>easy shepherd's pie casserole</strong> into a preheated oven at 375°F (190°C) for about 25-30 minutes. You're looking for the potato topping to be golden brown and the filling to be bubbly around the edges. If you want extra color, you can even switch to broiler for the last few minutes, but keep a very close eye on it! Let it rest for 5-10 minutes out of the oven before serving. This helps it set up a bit, preventing a messy collapse. It should look perfectly golden and smell like pure comfort!

# Notes:

01 - Don't overcrowd your skillet when browning the beef; it steams instead of browns, and you lose flavor.
02 - Cooled, covered in fridge for 3-4 days; oven reheating preferred over microwave to avoid sauce separation.
03 - Ground lamb is a fantastic, richer swap; sweet potatoes work well for the topping.
04 - A crisp green salad with a tangy vinaigrette is my go-to side to cut through the richness.

# Tools You'll Need:

01 - Large pot
02 - large skillet or Dutch oven
03 - potato masher (or electric mixer)
04 - 9x13 inch baking dish

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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