This simple shepherd’s pie is one of my favorite cozy winter comfort foods. Flavorful beef, tender vegetables, and creamy mashed potatoes come together in one hearty, wholesome casserole that feels like a warm hug on a chilly evening. I love that it’s both easy to make and incredibly versatile—perfect for using up leftover mashed potatoes or vegetables.
Why You’ll Love This Recipe
I love this shepherd’s pie because it’s the definition of comfort food made simple. It only requires a few ingredients, most of which I usually have on hand. The whole dish comes together in one pan, which means fewer dishes to clean up. I also appreciate how easy it is to adapt depending on what I have in my pantry—different veggies, meat, or even a sprinkle of cheese on top all work beautifully. Plus, it can be prepared ahead of time and baked later, which makes weeknight dinners so much easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground or shredded beef
2 cups chopped vegetables – carrots, corn, green beans, and peas all work well
2 cups mashed potatoes
1/2 cup beef broth
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
4 tablespoons butter
Directions
In a medium cast iron skillet, I cook the beef over medium heat until browned.
I add the garlic powder, onion powder, salt, pepper, and beef broth, stirring well to combine.
I layer the chopped vegetables evenly over the cooked beef.
I spread the mashed potatoes on top of the vegetables.
I slice the butter into small pats and place them over the mashed potatoes.
I bake the skillet at 375°F (190°C) for about 20 minutes, or until everything is hot and bubbly.
I serve the shepherd’s pie hot straight from the skillet for the best flavor and texture.
Servings and Timing
This recipe serves about 4 to 6 people. The total preparation and cooking time takes around 40 minutes—20 minutes to prep and 20 minutes to bake. It’s a perfect quick yet satisfying dinner for busy evenings.
Variations
I like to switch things up sometimes by using ground turkey or shredded chicken instead of beef. When I’m feeling indulgent, I add a layer of shredded cheddar cheese on top before baking. Sometimes, I toss in other vegetables like mushrooms, celery, or bell peppers for more flavor. If I want to make it vegetarian, I replace the meat with lentils or chopped mushrooms and use vegetable broth instead of beef broth.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3–4 days. When I reheat, I prefer to use the oven at 350°F (175°C) until it’s heated through, which helps maintain the texture of the mashed potatoes. For a quicker option, the microwave works fine too—just make sure to cover it loosely and heat in short intervals, stirring halfway through.
FAQs
How can I make this shepherd’s pie ahead of time?
I often assemble the shepherd’s pie earlier in the day and refrigerate it until I’m ready to bake. When I do this, I just add an extra 10 minutes to the baking time.
Can I freeze shepherd’s pie?
Yes, I freeze it either before or after baking. I wrap it tightly with foil or use a freezer-safe container. When ready to bake, I thaw it in the fridge overnight and bake as usual.
What type of potatoes work best?
I like using red or russet potatoes because they make creamy, fluffy mashed potatoes that spread nicely over the top.
Can I add cheese to the top?
Absolutely! I sometimes sprinkle shredded cheddar or mozzarella cheese over the mashed potatoes before baking for a golden, cheesy crust.
What can I serve with shepherd’s pie?
I usually serve it with a simple green salad or steamed vegetables for a complete meal. Garlic bread or dinner rolls also pair perfectly.
Conclusion
This simple shepherd’s pie is one of those recipes that never fails to bring comfort to the table. I love how easy it is to prepare, how flexible the ingredients are, and how satisfying each bite feels. Whether I’m using leftovers or cooking from scratch, it’s always a family favorite that fills my home with warmth and good flavor.
This Simple Shepherd’s Pie is a comforting one‑pan casserole featuring savory ground beef, mixed vegetables and a creamy mashed potato topping. It’s hearty, satisfying and easy to prepare—perfect for chilly evenings.
Ingredients
1 lb ground or shredded beef
2 cups chopped vegetables (e.g., carrots, corn, green beans, peas)
2 cups mashed potatoes
½ cup beef broth
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
4 tablespoons butter (for topping)
Instructions
Preheat oven to 375 °F (190 °C).
In a medium cast iron skillet over medium heat, cook the ground beef until browned.
Add garlic powder, onion powder, salt, pepper and beef broth to the beef; stir to combine.
Evenly layer the chopped vegetables over the browned beef.
Spread mashed potatoes on top of the vegetables.
Slice the butter into small pats and place them over the mashed potatoes.
Bake in the oven for about 20 minutes or until hot and bubbly.
Serve hot directly from the skillet.
Notes
Swap ground turkey or shredded chicken for beef for a lighter version.
Stir in shredded cheddar cheese under the potato layer before baking for extra indulgence.
Add mushrooms, celery or bell peppers to the vegetable mix for more variety.
To make vegetarian, replace meat with lentils or chopped mushrooms and use vegetable broth.
