So tasty and hearty, this Easy Shepherd's Pie with Leftover Mashed Potatoes will surely become your family's favorite!
This truly is one of the dishes you want to make over and over again. Simple ingredients and incredible flavors will make you think about this Easy Shepherd's Pie every time you have some leftover mashed potatoes.
To make it easier than traditional Shepherd's Pie, I decided to cook it in one pot from start to finish and just use scoops of the leftover mashed potatoes instead of covering the whole dish. And don't worry if you don't have enough mashed potatoes - you can also eat the beef filling with bread. Oh, you are going to love it!
HOW TO MAKE EASY SHEPHERD'S PIE
1. In a large, ovenproof skillet, sauté the beef on medium-high heat for 5 minutes, breaking it into pieces.
2. Add the onions, carrots and celery and keep cooking for 10 more minutes.
3. Add salt, pepper, ketchup, dried herbs and 3 ½ cups of beef broth. Stir, reduce heat to medium and cook for 20 minutes.
4. Add the peas, stir.
5. In a small dish whisk the flour with the remaining ½ cup of beef broth. Add it to the beef, stir and cook for about 3 minutes, until the sauce starts to thicken.
6. Arrange scoops of mashed potatoes on top.
7. Bake at 400F for 25-30 minutes.
I usually make fresh garden salad, cut some bread and arrange the dinner table while the Shepherd's Pie is in the oven. It is a truly delicious and filling dish and now, that it has started to cool down outside, this is a perfect time to try it!
Easy Shepherd's Pie Video Tutorial
Easy Shepherd's Pie with Leftover Mashed Potatoes
Ingredients
- 1 lb. lean ground beef
- 2 medium carrots, diced
- 2 medium celery ribs, diced
- 1 medium onion, diced
- 2 cups frozen sweet peas
- 4 cups beef broth
- 4 tbsp flour
- ⅓ cup ketchup
- ½ tsp dried rosemary leaves
- ½ tsp dried thyme leaves
- salt, pepper
- 4 cups leftover mashed potatoes
Instructions
- In a large, oven proof skillet saute the beef on medium-high heat for 5 minutes, breaking it into pieces. Add the onions, carrots and celery and keep cooking for 10 more minutes.
- Add salt, pepper, ketchup, dried herbs and 3 ½ cups of beef broth. Stir, reduce heat to medium and cook for 20 minutes.
- Add the peas, stir. Meanwhile, in a small dish, whisk the flour with the remaining ½ cup of beef broth. Add it to the beef, stir and cook for about 3 minutes, until the sauce starts to thicken.
- Arrange scoops of mashed potatoes on top.
- Bake at 400F for 25-30 minutes.
Notes
Nutrition
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Lisa E says
Love this recipe! I pull back on the bullion just a bit, but it still makes a nice rich gravy. After all the kids grew up and moved out I realized I don’t know how to cook small meals which means lots of leftovers! This is the perfect leftover meal and now in our regular rotation. SO good!!!!
Tania Sheff says
Thank you so much for the feedback, Lisa!
Emily says
I made this and it was pretty good considering I swapped out many of the ingredients for what I had at home. I used ground turkey instead of ground beef, chicken stock instead of beef stock, and cauliflower instead of carrots. I also used different dried herbs. The presentation was not the best, but it tasted yummy and fills you up quickly. However, I had some issues with thickening the mixture and it was somewhat soupy at the end. Thank you for making this recipe!
Tania Sheff says
Thanks for reporting back, Emily! I am glad it worked out for you!
Anna says
How much ketchup? It’s in the directions but not ingredients. Thanks!
Tania says
Hi Anna! Mistake corrected! Thanks for catching it!