Name: Weeknight-Friendly Shepherd’s Pie Casserole with Creamy Potatoes
Ingredients: 2 lbs ground beef (85/15 or 90/10) – or swap for ground lamb or turkey; 2 medium onions, chopped; 4 cloves garlic, minced; 2 cups frozen mixed vegetables (peas, carrots, corn); 4 tbsp tomato paste; 2 cups beef broth (or red wine + broth for depth); 2 tsp Worcestershire sauce; Salt and pepper, to taste; 6 cups mashed potatoes (about 6 large russet or Yukon Gold potatoes); 4 tbsp butter; ½ cup shredded cheddar cheese (optional); Add bacon, green onions, extra cheese to mashed potatoes; Swap potatoes for sweet potatoes; Make it gluten- or dairy-free with tamari and vegan butter

Description

This shepherd’s pie casserole is a cozy, practical dinner made for busy nights. A savory beef and vegetable filling is topped with creamy mashed potatoes and baked until bubbly and lightly golden. It’s hearty, family-friendly, and easy to prepare without complicated steps.

Ingredients

Scale

For the Filling:

2 lbs ground beef (85/15 or 90/10) – or swap for ground lamb or turkey
2 medium onions, chopped
4 cloves garlic, minced
2 cups frozen mixed vegetables (peas, carrots, corn)
4 tbsp tomato paste
2 cups beef broth (or red wine + broth for depth)
2 tsp Worcestershire sauce
Salt and pepper, to taste

For the Mashed Potato Topping:

6 cups mashed potatoes (about 6 large russet or Yukon Gold potatoes)
4 tbsp butter
½ cup shredded cheddar cheese (optional)

Optional Twists & Swaps:

Add bacon, green onions, extra cheese to mashed potatoes
Swap potatoes for sweet potatoes
Make it gluten- or dairy-free with tamari and vegan butter

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Instructions

In a large skillet or Dutch oven over medium heat, brown the ground beef without stirring constantly.
Add the chopped onions and minced garlic. Cook until onions are soft and translucent. Drain excess fat if desired.
Push the meat to the sides of the pan, add the tomato paste to the center, and cook for 1–2 minutes.
Stir in the frozen vegetables, beef broth, Worcestershire sauce, salt, and pepper. Simmer gently for 5–7 minutes until thickened. Adjust seasoning.
Boil peeled, cubed potatoes until fork-tender. Drain well and mash with butter until smooth and spreadable.
Preheat the oven to 400°F (205°C) and lightly grease a 9×13-inch baking dish.
Spread the beef filling evenly in the dish.
Dollop mashed potatoes over the filling and gently spread to the edges, creating ridges with a fork.
Sprinkle with shredded cheddar cheese if using.
Bake for 15–20 minutes until heated through and bubbling at the edges.
Optional: Broil for 1–2 minutes for a more golden top, watching closely.
Let rest for 10 minutes before serving.

Notes

Letting the casserole rest helps the layers set for cleaner slices.

Creating ridges in the potatoes encourages browning and texture.