Easy Shepherd’s Pie Recipe
This easy shepherd’s pie is the perfect leftover makeover meal! Made with ground beef, canned or frozen vegetables, mashed potatoes and cheese, it’s a quick, budget-friendly dinner that’s ready in about 30 minutes. Great for busy weeknights and a simple way to use up ingredients already in your fridge and pantry.
- Yield: 4 servings
Ingredients
1/2 lbs. ground beef
1 onion, chopped
2 carrots, diced (optional if using mixed vegetables)
1 can peas, 1 can mixed vegetables, or about 2 cups frozen mixed vegetables
1 (15 oz.) can tomato sauce
salt and pepper (to taste)
1 tsp. sugar
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. chili powder
4 cups mashed potatoes
3/4 cup grated Cheddar cheese
Instructions
- Preheat oven to 350°.
- In a large skillet, brown the ground beef and onion.
- Add the carrots, and cook until tender. Drain any excess grease.
- Drain grease.
- Stir in the vegetables, tomato sauce, sugar, onion powder, garlic powder, chili powder, salt and pepper. Mix well.
- Spread the beef mixture into a casserole dish.
- Spoon the mashed potatoes evenly over the top and sprinkle with shredded cheese.
- Bake uncovered for 15-20 minutes, or until hot and bubbly and the cheese is melted.
- If using frozen vegetables, bake an additional 5-10 minutes as needed. Cover loosely with foil if the top starts browning too quickly.
Notes
Easy Recipe Tips
- Use leftover mashed potatoes to make this meal even faster.
- Frozen mixed vegetables are the quickest option—no chopping required.
- Leftover roast beef, turkey or chicken can be substituted for the ground beef.
- Add a splash of Worcestershire sauce or leftover gravy for extra flavor.
- Double the recipe and freeze one for another busy night.
Make It Even Easier
For the fastest version, skip the carrots and use:
- 1 lb. ground beef
- 1 bag frozen mixed vegetables
- Leftover mashed potatoes
Brown the beef, stir everything together, top with potatoes and cheese, and bake. It’s one of those “use what you’ve got” dinners that always works.
