A warm, creamy-topped casserole that’s weeknight-friendly and unfussy — this Easy Shepherd’s Pie Casserole layers seasoned ground beef with mixed vegetables and a buttery mashed potato topping for a reliably comforting meal. It’s the kind of dish that’s perfect when you want something hearty without a lot of hands-on time, and it’s especially handy for feeding kids, guests, or for turning leftovers into tomorrow’s lunch. If you like simple, family-style comfort food and one-dish dinners, you might also enjoy a slow-cooker take on a classic pot pie like this crock-pot chicken pot pie recipe.
Why you’ll love this dish
This casserole hits the sweet spot between easy and satisfying. Ground beef cooks quickly, mashed potatoes provide a familiar, spoonable comfort, and the tomato paste plus Worcestershire sauce give the filling a rich, savory backbone. It’s budget-friendly, kid-approved, and simple to scale up for a crowd or to halve for two.
“Weeknight magic: hearty enough for company, fast enough for school nights.” — a satisfied home cook
Best occasions: hectic weeknights, casual Sunday dinners, potlucks, or anytime you want a make-ahead family meal.
How this recipe comes together
Start by browning the beef, then sauté aromatics to build flavor. Add vegetables, tomato paste, broth, and Worcestershire; simmer briefly so the sauce reduces and concentrates. Spoon the mixture into a casserole dish, smooth prepared mashed potatoes over the top, dot with butter, and sprinkle cheese if you like. Bake until the top is golden and the filling bubbles at the edges. Total active time is short; most of the work is straightforward cooking and a single bake at 400°F (200°C).
What you’ll need
- 1 pound ground beef (80/20 for flavor; leaner if you prefer)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 3 cups mashed potatoes (prepared from about 3 large potatoes)
- 2 tablespoons butter, cut into small pieces (for dotting)
- 1/4 cup shredded cheddar cheese (optional)
Ingredient notes and substitutions:
- Tomato paste can be swapped for 1/2 cup canned crushed tomatoes in a pinch; add a little less broth.
- If you prefer lamb (traditionally Shepherd’s Pie), swap ground beef for ground lamb.
- Use instant mashed potato flakes plus hot milk for a quick shortcut, or prepare mashed potatoes from scratch for the best texture.
Step-by-step instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×9-inch or similar-sized casserole dish.
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up, until browned—about 6–8 minutes. Drain off excess fat.
- Add the chopped onion to the skillet and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.
- Stir in the frozen mixed vegetables, tomato paste, beef broth, and Worcestershire sauce. Season with salt and pepper. Bring to a simmer and cook 5–7 minutes until the sauce reduces slightly and the flavors meld. Taste and adjust seasoning.
- Transfer the beef mixture to your prepared casserole dish and spread it into an even layer.
- Spoon the prepared mashed potatoes over the filling and smooth them to fully cover the meat.
- Dot the potato surface with the butter pieces and sprinkle the cheddar cheese evenly on top, if using.
- Bake uncovered for 20–30 minutes, until the top is golden and the filling is bubbling around the edges. If you like a crispier top, broil 1–2 minutes—watch closely to avoid burning.
- Let the casserole rest 5 minutes before serving so it sets slightly and is easier to portion.
Best ways to enjoy it
Serve slices with a crisp green salad to cut the richness, or roasted Brussels sprouts for a heartier plate. For a cozy combo, pair it with crusty bread or steamed green beans. If you’re serving a crowd, spoon into shallow bowls and garnish with chopped parsley for color.
As a fun side pairing, try a creamy, vegetable-forward dish for contrast — a related crockpot comfort option to explore is this easy crockpot cheesy chicken broccoli rice, which balances this casserole’s beefy richness with a lighter, cheesy vegetable component.
Storage and reheating tips
- Refrigerator: Cover tightly and refrigerate within 2 hours of baking. Store for up to 3–4 days.
- Freezer: Cool completely, then wrap the casserole dish tightly with foil (or transfer portions to freezer-safe containers). Freeze up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes, stirring halfway, until hot. For larger portions, reheat in a 350°F (175°C) oven covered for 20–30 minutes, removing the cover for the last 5–10 minutes to brown the top. Ensure internal temperature reaches 165°F (74°C) before serving.
- Food safety: Don’t leave cooked casserole at room temperature for more than 2 hours to avoid bacterial growth.
Pro chef tips
- Browning: Let the beef develop some brown bits in the pan (fond) — that adds depth. Don’t overcrowd the pan; cook in batches if necessary.
- Drain but don’t rinse: Drain excess fat after browning, but keep the browned bits in the pan—they’re flavor.
- Mashed potato texture: For silky mashed potatoes, warm the milk or cream before stirring it in. Overworking potatoes can make them gummy; mash gently.
- Sauce thickness: If the filling is too thin, simmer a few extra minutes; if too thick, add 1–2 tablespoons extra broth.
- Make-ahead: Assemble the casserole and refrigerate for up to 24 hours before baking. Bring to room temperature for 20 minutes before baking and add a few extra minutes to the cook time.
Creative twists
- Vegetarian swap: Use lentils or a plant-based ground meat substitute and vegetable broth to make a vegetarian version.
- Cheesy crust: Mix Parmesan into the mashed potatoes or add a layer of mozzarella under the potatoes for stretchy cheese.
- Spice it up: Stir 1 teaspoon smoked paprika or a pinch of cayenne into the beef mixture for subtle smokiness or heat.
- Individual portions: Assemble in ovenproof ramekins for single-serving shepherd’s pies — perfect for presentation.
Common questions
Q: Is this really Shepherd’s Pie if it uses ground beef?
A: Technically, a classic Shepherd’s Pie uses lamb; when made with beef it’s often called a Cottage Pie. In everyday cooking, many people use the names interchangeably; the flavors and technique are what matter.
Q: Can I use leftover mashed potatoes?
A: Yes — leftovers work great. Spread them directly over the filling and bake as directed. If they’re very firm, warm them slightly or add a splash of milk before spreading.
Q: Can I make this gluten-free?
A: Absolutely. All listed ingredients are naturally gluten-free, but always check your Worcestershire sauce and beef broth labels to confirm there’s no gluten-containing additives.
Q: How do I keep the mashed potato topping from drying out?
A: Dotting with butter and covering loosely with foil for the first part of baking helps retain moisture. Remove the foil near the end to brown the top.
Q: Can I prepare this in advance and freeze before baking?
A: Yes. Assemble the casserole, wrap tightly with foil, and freeze. Bake from frozen at 375°F (190°C) — it will take longer (about 45–60 minutes); remove foil for the last 10–15 minutes to brown.
If you have other questions about adapting the recipe or timing for larger batches, ask and I’ll help you scale it.