Go Back
Shepherds pie casserole

Shepherd's Pie Casserole Version

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lbs ground beef or ground lamb for traditional
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups frozen mixed vegetables peas, carrots, corn, green beans
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 3 lbs russet potatoes peeled and cubed
  • 1/2 cup butter
  • 1/2 cup milk or heavy cream for extra richness
  • 1 cup shredded cheddar cheese

Method
 

  1. Preheat oven to 375°F; cover potatoes with cold water in a large pot and add a generous pinch of salt. Boil 15-20 minutes until fork-tender.
  2. Meanwhile, brown beef in a large skillet over medium-high; drain excess fat, cook onion about 5 minutes until softened, then garlic another minute.
  3. Cook tomato paste and flour 1 minute; add broth, Worcestershire, thyme, and frozen vegetables. Season with salt and pepper; simmer 5-7 minutes until thickened.
  4. Drain potatoes; return to pot and mash with butter and milk until smooth and creamy. Season with salt and pepper.
  5. Spread meat mixture evenly in a greased 9x13-inch dish.
  6. Spread mashed potatoes evenly over meat with a spatula; add decorative ridges with a fork if desired.
  7. Sprinkle cheddar over top.
  8. Bake 25-30 minutes until cheese melts and edges bubble; broil 2-3 minutes at end for a golden-brown top if desired. Rest 5-10 minutes before serving.