This Easy Shepherd’s Pie is the perfect week-night dinner! Loaded with meat and veggies and topped with potatoes and cheese. The definition of comfort food!
I don’t know about you, but we had Shepherd’s Pie ALL. THE. TIME. growing up. This recipe was definitely one of the “rotation meals” in our family. My family actually called it “Hamburger Pie” (I didn’t realize that everyone else called it “Shepherd’s Pie” until after I was married) and my mom would usually serve it if we had leftover mashed potatoes from Sunday dinner– which makes this dish even easier! I honestly can’t believe it has taken us this long to get it on the blog.
Growing up, we always topped this with ketchup. To this day, I still can’t eat it without a good helping of ketchup. My husband loves it with Sriracha sauce and some people love topping it with Ranch dressing. No matter what you top it with, it is a great home-cooked comfort meal that is perfect to serve during this chilly Fall weather. It is a family-pleaser for sure and my kids are always asking for seconds!
For the potatoes:
- Peel & dice potatoes. Place in a pot of cold, salted water and place on the stovetop on high heat. Bring potatoes to a boil, then reduce heat and simmer for about 10 minutes or until tender. When potatoes are done, drain well, and mash with butter, milk, salt & pepper until smooth.
For the Filling:
- Heat oil in a saute pan over medium heat. When oil becomes hot, add onion and saute until onions become clear. Add ground beef and season with salt and pepper. Cook until browned. Drain excess grease, add green beans and cook an additional minute or two. Stir in tomato sauce and reduce heat to a slight simmer for about 5 minutes.
- Spread beef mixture evenly in the bottom of a glass baking dish or casserole dish (or divide evenly between individual ramekin dishes). Top with mashed potatoes and smooth evenly over beef mixture. Bake at 350-degrees for about 20 minutes. Top with cheese and bake another 5-10 minutes or until cheese begins to bubble up.