Cooking: Easy Shepherd's Pie

This recipe is super duper easy, and is a family favorite. Of course, you can’t go wrong with mashed potatoes with a meaty gravy in my book. I love eating this on a chilly day – it’s a tummy warming meal for sure. Tonight I’ll be serving this with potato rolls.

Plus, if you’re in a pinch for time, use instant potatoes and canned veggies!


2-3 cups mashed potatoes
1/4 C. shredded Cheddar cheese
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
1/4 cup Worcestershire sauce
2 tablespoons all-purpose flour
1 tablespoon ketchup
1 package brown gravy sauce
1 cup water
1 bag (8-10 oz) frozen carrots & pea mixture
1 cup frozen corn
1 cup frozen green beans
1/4 cup shredded Cheddar cheese


Preheat oven to 375 degrees F (190 degrees C.)

Mix mashed potatoes and 1/4 cup shredded cheese; set aside. Sauté chopped onion in oil until onions are clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add worcestershire sauce, ketchup and brown gravy sauce. Once it has all been evenly mixed, stir in the cup of water. Bring to a boil, reduce heat and simmer for 5 minutes.

While the meat is browning and simmering, put the all of the frozen veggies into a glass bowl and thaw them out in the microwave for 4 or 5 minutes. Drain the excess water and add them to the beef and sauce mixture.

Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake for 20 minutes, or until bubbling and golden brown.

1 comment:

Crysta said...

YUM! I love how yours doesn't use a 1 lb of cheese in it! :)