Ingredients
Scale
- 1.5 lbs ground meat (beef, lamb, or turkey your choice!)
- 1 medium onion, finely diced
- 1 teaspoon garlic powder
- 1 (0.87 oz) package brown gravy mix
- 1 cup beef broth
- 10 oz frozen peas and carrots
- 2 tablespoons Worcestershire sauce
- 4 cups mashed potatoes (homemade or prepared)
- Non-stick cooking spray
- Salt and pepper to taste
Instructions
- I always start by preheating my oven to 375°F. Then I coat a baking dish with non-stick spray and set it aside. Personally, I prefer using a 7×11 or 9×9 baking dish for this Easy Shepherd’s Pie recipe because it creates thicker, more substantial layers.
- Next, I cook the ground meat in a large skillet over medium-high heat for about 2 minutes, breaking it up with a wooden spoon as it cooks. Then I add the diced onion and garlic powder, continuing to cook for 5 to 6 more minutes until the meat is browned and the onions are translucent. If there’s excess grease from the meat, I spoon it out before moving on.
- Once the meat is cooked, I stir in the package of gravy mix, beef broth, and Worcestershire sauce. I bring this mixture to a simmer, stirring frequently, and cook until the gravy begins to thicken, which usually takes about 3 to 5 minutes. Then I remove the skillet from the heat and stir in the frozen peas and carrots. There’s no need to thaw them first they’ll cook perfectly in the oven.
- Now comes the assembly of my Easy Shepherd’s Pie. I transfer the meat mixture to my prepared baking dish and spread it in an even layer. Then I top it with the mashed potatoes, carefully spreading them into an even layer with a rubber spatula. I make sure to press down on the potatoes around the edges to create a seal this prevents the filling from bubbling up and keeps everything neat and tidy.
- Finally, I bake my Easy Shepherd’s Pie for 30 to 35 minutes, until it’s hot throughout and the top has developed a light golden-brown color. I always let it rest for about 10 minutes before serving this helps the layers set and makes for neater portions. For an extra special touch, I sometimes broil it for the last few minutes to get those irresistibly crispy edges on the potato topping.
Notes
- Resting Time: Allow the pie to rest after baking to ensure it holds together well when served.
- Mashed Potato Topping: Mix in sour cream, butter, and grated Parmesan cheese for enhanced flavor and a crispy crust.
- Texture on Potato Surface: Use a fork to create texture on the potato surface for delicious crispy bits.
- Frozen Vegetables: Slightly undercook the frozen vegetables to prevent them from becoming mushy during baking.
- Flavorful Meat Filling: Add a splash of red wine or a spoonful of tomato paste to the gravy for deeper flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/6th of the dish
- Calories: 400 kcal
- Sugar: 4 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 5 grams
- Protein: 20 grams
- Cholesterol: 60 milligrams