Easy Shepard’s Pie

Some time ago, I had a recipe for a quick shepard’s pie.  Although we made it often, it sort of fell by the wayside of our cooking rotation and I realized it had been almost 3 years since I had made it.  The reason it was a quick pie was the ingredients came almost all from cans, and the potatoe topping was either frozen or instant.  I try not to cook that way these days.  I still used corn and peas from the can because that was all I had, but everything else was fresh!  On the seasonings this recipe leaves a lot open to your choice, I used thyme and it turned out great, but next time I may use cumin for a Texas shepard’s pie!

8 servings


  • 1 1/2 lbs ground round beef
  • 3/4 onion chopped
  • 1 red chile, seeded and chopped
  • 1/2 cup carrots, sliced thin
  • 3/4 cup sweet peas
  • 3/4 cup whole kernel corn
  • 1 1/2 – 2 lbs potatoes (3 large baking potatoes)
  • 1/3 cup milk
  • 8 tablespoons butter (1 stick)
  • 1/2 cup vegetable broth
  • 1 tbs Worcestershire sauce
  • Salt, pepper, other seasonings of choice
  • 1/2 cup shredded cheese


  1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
  2. Chop onions and carrots.  While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
  3. Sauté onions and peppers in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
  4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
  5. Mash potatoes in bowl with milk and remainder of butter, season to taste.
  6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown. Sprinkle cheese over potatoes, particularly the peaks.
  7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

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