Shepherd's Pie Casserole
A comforting, budget-friendly dish that combines savory ground beef, vegetables, and creamy mashed potatoes, perfect for weeknight dinners.
Ingredients
Meat and Vegetables
- 1 pound ground beef Can substitute with ground turkey or chicken.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn) Fresh vegetables can be used if preferred.
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Topping
- 3 cups mashed potatoes (prepared from about 3 large potatoes)
- 2 tablespoons butter
- 1/4 cup shredded cheddar cheese (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet, cooking until softened, about 3-4 minutes.
- Stir in the frozen mixed vegetables, tomato paste, beef broth, Worcestershire sauce, salt, and pepper. Let it simmer for about 5-7 minutes until it thickens slightly.
- Transfer the beef mixture to a casserole dish, spreading it evenly.
- Top with the prepared mashed potatoes, ensuring they cover the filling completely.
- Dot the mashed potatoes with butter and sprinkle with shredded cheddar cheese if desired.
- Bake in the preheated oven for 20-30 minutes, or until the top is golden and bubbly.
- Allow the casserole to cool for 5 minutes before serving.
Notes
Best served fresh. Pairs well with a side salad or crusty bread. Leftovers can be stored for up to 3 days, and can be frozen before baking for up to 3 months.