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Easy Shepherd's Pie

Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: dinner, shepherds pie
Servings: 6
Author: Aimee


  • 1 1/2 lbs ground beef
  • 4-5 large russet potatoes
  • 1 cup beef stock
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp flour
  • 1 yellow or white onion, diced
  • 2 cups frozen peas and carrots
  • 1 cup heavy cream or milk
  • 4 Tbsp butter, divided
  • 1/4 tsp garlic powder
  • 1 tsp salt, divided
  • 1/4 tsp black pepper
  • dried parsley (optional)


  • Preheat oven to 350 degrees F and pull out a 9x13 casserole dish (or similar size).
  • In a large pot or stew pot, add cold water. Peel and cut the russet potatoes into large chunks and add to the pot. Place the pot on the stove and heat to boiling, then reduce heat slightly (so water doesn't boil over). Boil the potatoes until they are tender when pierced with a fork.
  • While potatoes are cooking, take the onion and dice it into small pieces.
  • Heat a large skillet over medium or medium-high heat and add the ground beef and diced onion. Cook, stirring occasionally, until meat is browned. Add 1/2 tsp salt and 1/4 tsp black pepper and stir.
  • Add 1 Tbsp Worcestershire sauce, 1 cup beef broth, and 2 Tbsp butter to the pan. Cook, stirring occasionally, until butter is melted.
  • Sprinkle the 2 Tbsp flour over the meat and mix in to thicken broth into a gravy.
  • Add the frozen peas and carrots and cook for 10 minutes to soften.
  • Drain the potatoes, return to the pot, and add 1 cup heavy cream OR milk, 2 Tbsp butter, 1/4 tsp garlic powder, and 1/2 tsp salt. Mash with a potato masher until smooth and creamy. (If needed, add more milk/cream/butter).
  • Into the casserole dish, pour the beef mixture. Then top with dollops of the mashed potatoes and smooth out. Sprinkle with dried parsley, if desired.
  • Cook in the oven for 25-30 minutes. Remove from oven and serve.


Some recipe notes:
  • There are lots of ways to mash up potatoes. I prefer a regular potato masher, (as Josh likes a tiny bit of lumpiness that makes it feel homemade) but if you like your potatoes extra-smooth, you can use a ricer. 
  • I use the bags of frozen peas and carrots. If you don't have those in your store, or just have separate bags of peas or carrots, that's fine! Just use one cup of peas and one cup of carrots. If you dislike peas or carrots, sub out with another frozen vegetable.