Hearty Easy Shepherd's Pie Casserole for Weeknights (Print Version)

Easy Shepherd's Pie Casserole - A comforting, simple recipe for busy weeknights. Creamy mashed potatoes, savory beef, and veggies pure homemade deliciousness.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: British
Dietary: Contains Beef, Dairy

# Ingredients:

→ Savory Beef Base

01 - 2 tbsp olive oil
02 - 1.5 lbs ground beef (80/20 or 90/10)
03 - 1 large yellow onion, diced
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 2 tbsp tomato paste
08 - 1.5 cups beef broth
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 1 cup frozen peas

→ Creamy Potato Topping

13 - 2 lbs Yukon Gold or Russet potatoes, peeled and chopped
14 - 1/2 cup whole milk (or half-and-half)
15 - 4 tbsp unsalted butter
16 - Salt and freshly ground black pepper, to taste

→ Flavor Enhancers

17 - Salt, to taste
18 - Black pepper, to taste

→ Optional Add-ins

19 - Splash of red wine (for beef base)
20 - Fresh parsley or chives, chopped (for garnish)
21 - 1/4 cup grated Parmesan cheese (for potato topping)

# Instructions:

01 - First things first, get those potatoes ready! Peel about two pounds of Yukon Golds or Russets, then chop them into roughly 1-inch pieces. Pop them into a large pot, cover with cold water, and add a generous pinch of salt. Bring it all to a boil, then reduce the heat and simmer until they're fork-tender, usually 15-20 minutes. I always forget to salt the water here, and then wonder why my potatoes taste bland later – don't be like me!
02 - While the potatoes are doing their thing, heat a large, oven-safe skillet over medium-high heat. Add your ground beef and break it up with a spoon, cooking until it's nicely browned and no pink remains. This is where you drain that fat, remember my potluck oopsie! Once drained, toss in the chopped onion, carrots, and celery. Sauté them for about 5-7 minutes until they start to soften and you can smell that lovely aroma filling your kitchen. Don't rush this step, it builds flavor!
03 - Now for the flavor powerhouse! Stir in the minced garlic and tomato paste with the veggies and beef. Let that cook for another minute or two, stirring constantly, so the tomato paste gets a little caramelized. Pour in the beef broth and Worcestershire sauce, then sprinkle in the dried thyme and rosemary. Bring it to a simmer, then reduce the heat to low and let it bubble gently for about 10-15 minutes, allowing the flavors to meld beautifully. Oh, the smell at this point is just divine!
04 - By now, your potatoes should be perfectly tender. Drain them well and return them to the hot pot. Add in the butter, milk, and a good amount of salt and pepper. Grab your potato masher (or a fork, if you're like me and can never find the masher when you need it!) and mash away until they're smooth and creamy. Be careful not to overmix; nobody wants gluey potatoes, trust me, I've been there. Taste and adjust seasonings as needed!
05 - Stir the frozen peas into the meat mixture in the skillet. Give it a quick taste and adjust any seasonings if you feel it needs a little more oomph. Now, carefully spoon the creamy mashed potatoes over the top of the meat filling, spreading them evenly to the edges. I usually use the back of a spoon to create some lovely peaks and swirls – it helps catch all that golden crispiness later!
06 - Pop your skillet into a preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the filling is bubbly and the mashed potato topping is beautifully golden brown. If you want a really crispy top, you can even switch to the broiler for the last few minutes, but keep a very close eye on it! Let it rest for 5-10 minutes before serving; this helps everything set up and prevents it from falling apart. It'll smell incredible, I promise!

# Notes:

01 - Don't overmix your mashed potatoes; they'll get gluey, I've learned that the hard way!
02 - You can prep the meat filling a day ahead, refrigerate it, and assemble the next day for a super quick dinner.
03 - Try sweet potatoes for the topping if you're feeling adventurous – I did once, and it was a surprisingly good twist.
04 - A sprinkle of fresh parsley or chives right before serving really brightens everything up.

# Equipment Needed:

01 - Large oven-safe skillet
02 - large pot
03 - potato masher
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g

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