Hearty Easy Shepherd's Pie Casserole Dinner (Print Version)

This easy shepherd's pie casserole brings comfort without the fuss. My family's favorite for busy weeknights, it’s warm, savory, and so satisfying.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains meat, dairy, gluten.

# Ingredients:

→ Main Filling

01 - 1 tbsp olive oil
02 - 1.5 lbs ground beef (80/20 lean)
03 - 1 large yellow onion, chopped
04 - 2 medium carrots, chopped
05 - 1 cup frozen peas
06 - 1.5 cups beef broth (low sodium)
07 - 2 tbsp tomato paste
08 - 1 tbsp Worcestershire sauce
09 - Salt and freshly ground black pepper to taste

→ Creamy Potato Topping

10 - 2 lbs russet potatoes, peeled and cut into 1-inch chunks
11 - 4 tbsp unsalted butter
12 - 1/2 cup whole milk
13 - Salt and freshly ground black pepper to taste

→ Flavor Boosters

14 - 4 cloves garlic, minced

→ Optional Finishing Touch

15 - 1/2 cup shredded sharp cheddar cheese

# Instructions:

01 - First things first, peel those russet potatoes, cut them into roughly 1-inch chunks, and pop them into a big pot. Cover them with cold water, add a generous pinch of salt – this is where I always forget to salt the water, oops! – and bring them to a boil. Let them simmer until they’re super tender, about 15-20 minutes. You want them falling apart when poked with a fork. Drain them well; nobody wants watery mashed potatoes, trust me, I've been there.
02 - While your potatoes are bubbling away, grab a large skillet. Heat a tablespoon of olive oil over medium-high heat. Add your ground beef and break it up with a spoon. Cook it until it's nicely browned, then drain off any excess fat. I usually just tilt the pan and use a spoon to scoop out the grease. Next, toss in your chopped onion and carrots. Sauté them until they start to soften, about 5-7 minutes. The smells in your kitchen will already be making your stomach rumble!
03 - Now for the good stuff! Push the meat and veggies to one side of the skillet. Add the tomato paste to the empty side and let it cook for about a minute, stirring it into itself, to deepen its flavor. Then, stir it into the meat mixture. Add your minced garlic and cook for another minute until fragrant – oh, that smell! Pour in the beef broth and Worcestershire sauce, stir in the frozen peas, and bring it to a gentle simmer. Let it cook for about 5-7 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to your taste, remembering the broth likely has some salt already.
04 - Once the potatoes are drained, put them back into the warm pot. Add the butter, milk, and a pinch of salt and pepper. Grab your trusty potato masher (or a fork, if you're like me and sometimes can't find the masher). Mash them until they’re smooth and creamy. Taste and adjust seasonings. Sometimes I get distracted and forget to add enough salt here, so taste often! Don't overmix, or they'll get gummy, a mistake I've made more times than I care to admit.
05 - Time to bring it all together! Pour the savory meat and veggie filling into a 9x13 inch baking dish. Spread it out evenly. Now, carefully spoon the mashed potato topping over the meat layer. I like to use the back of a spoon to create little peaks and swirls – they get wonderfully crispy when baked! If you're using cheese, sprinkle it generously over the mashed potatoes. This step always makes me feel like a kid again, building a delicious, edible mountain.
06 - Pop your assembled <strong>easy shepherd's pie casserole</strong> into a preheated oven at 375°F (190°C). Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbly around the edges. If you want extra browning on the potatoes, you can even switch to broiler for the last 2-3 minutes, but watch it like a hawk! Let it rest for about 10 minutes before serving. This allows the filling to set a bit, preventing a messy collapse when you scoop it out. Enjoy your warm, comforting masterpiece!

# Notes:

01 - Don't skimp on draining the beef fat; it makes for a much cleaner, less greasy filling. I learned this the hard way with a very oily pie once.
02 - Always taste your mashed potatoes before topping the pie. It’s your last chance to adjust seasoning, and under-seasoned potatoes are a real bummer.
03 - Let the casserole rest for 10-15 minutes after baking. It helps the filling set and prevents it from being too soupy when you serve it.
04 - Serving with a crisp side salad and a glass of red wine makes this dish feel extra special and balanced.

# Equipment Needed:

01 - Large pot
02 - large skillet
03 - potato masher
04 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 28g

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