Simple Shepherds Pie Casserole Recipe (Print Version)
This Easy Shepherds Pie Casserole Recipe brings comfort with a savory meat base and fluffy potato topping. My family loves this simple, hearty dinner!
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Hearty, Comfort Food
# Ingredients:
→ For the Savory Base
01 -
1 tbsp olive oil
02 -
1.5 lbs ground beef (80/20 recommended)
03 -
1 large onion, chopped
04 -
2 carrots, peeled and diced
05 -
2 celery stalks, diced
06 -
4 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 -
Salt and black pepper to taste
→ For the Creamy Topping
12 -
2 lbs Russet potatoes, peeled and chopped
13 -
1/2 cup whole milk
14 -
4 tbsp unsalted butter
15 -
1/4 cup sour cream
16 -
Salt and black pepper to taste
17 -
1/2 cup shredded cheddar cheese (optional, for topping)
→ Finishing Touches
18 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
First things first, get those veggies chopped. I always do this while my pan is heating up; it’s my personal race against the clock! Brown the ground beef in a large skillet over medium-high heat, breaking it up as you go. You want it nicely browned, no pink bits. This is where the kitchen starts smelling amazing, trust me. Drain off any excess fat—I totally forgot this once, and the pie was just... too much, haha.
02 -
Once the beef is browned and drained, toss in your chopped onions, carrots, and celery. Sauté them until they start to soften, about 5-7 minutes. Then, stir in the minced garlic and tomato paste, letting them cook for another minute or two until fragrant. You’ll smell that sweet, savory aroma; it’s a sign you’re doing it right! I always let the tomato paste get a little dark on the bottom of the pan—that's flavor developing, hon.
03 -
Pour in the beef broth and Worcestershire sauce. Add your dried thyme, salt, and pepper. 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 and the sauce to thicken slightly. This is where the magic really happens, and the house fills with the most comforting smells. Don't rush this step; it's worth the wait!
04 -
While the filling simmers, get your potatoes going. Peel and chop them into roughly 1-inch pieces, then boil them in salted water until they're fork-tender, about 15-20 minutes. Drain them well—seriously, *really* well. Mash them with the whole milk, unsalted butter, and sour cream until smooth and creamy. Season with salt and pepper to taste. This is where I always taste-test like five times, making sure it’s just right!
05 -
Pour the savory beef filling into a 9x13 inch baking dish, spreading it evenly. Then, carefully spoon the mashed potato topping over the meat layer, spreading it all the way to the edges to seal in that delicious filling. You can use a fork to create little ridges on top; it helps with browning and just looks pretty, honestly. This is where it starts looking like a real Shepherds Pie, yay!
06 -
Pop the casserole into a preheated oven at 375°F (190°C) for 20-25 minutes, or until the filling is bubbly around the edges and the potato topping is lightly golden. For an extra golden crust, sprinkle with cheddar cheese during the last 10 minutes of baking. Let it rest for 5-10 minutes before serving. It will be bubbling and gorgeous, smelling absolutely incredible. Enjoy your masterpiece!
# Notes:
01 -
Don't skimp on seasoning the potato topping, it makes all the difference!
02 -
You can prep the meat filling a day ahead and store it in the fridge.
03 -
Ran out of sour cream? A dollop of cream cheese works in the mash, honestly.
04 -
A sprinkle of fresh parsley at the end just brightens everything up, trust me.
# Equipment Needed:
01 -
Large skillet
02 -
large pot
03 -
9x13 inch baking dish
04 -
potato masher
# Nutrition (Per Serving):
Calories: 550
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 30g