Easy Shepherd’s Pie is the perfect week-night dinner! Loaded with meat and veggies and topped with potatoes and cheese, this warm dish is the ultimate comfort food.
Easy Shepherd’s Pie
This easy Shepherd’s Pie recipe was definitely one of those “rotation meals” in our family growing up. My family actually called it “hamburger pie” and I actually didn’t realize everyone else called it “shepherd’s pie” until after I was married. My mom would usually serve it if we had leftover mashed potatoes from Sunday dinner, which makes this dish even easier! Shepherd’s Pie was also our go-to meal that my mom would take to people in our neighborhood when someone had a baby, or surgery or was just in need of a warm, comforting meal. It is one of those dinners that hits the spot anytime!
Tips and Suggestions for Shepherd’s Pie
- Bake this in one large casserole dish or in ramekin dishes for individual servings.
- Growing up we always topped this with ketchup and to this day I still can’t eat shepherd’s pie without a good helping of ketchup. Judge me if you must. My husband loves it with Sriracha sauce and my cousins love it topped with Ranch dressing. Of course, it tastes delicious just plain too.
- For a bit of a sweeter, richer tomato flavor, add in a can or two of condensed tomato soup instead of tomato sauce.
- Swap the ground beef for sweet or spicy Italian sausage or ground turkey for a different flavor.
- You can add as many veggies to the mixture as you like. I love green beans but you could also add green peas, diced carrots, corn, or red peppers.
What to Serve with Shepherd’s Pie
This recipe really is a full meal all in one dish. We usually serve it with a big green salad or a side of fruit but you could try any of these yummy side dishes too:
- Waldorf Salad
- Best Oven Roasted Asparagus
- Nuts About Berries Salad
- Creamy Green Pea Salad with Bacon
- Harvest Pear Salad with Cranberry Vinaigrette Dressing
- Blueberry Jello Salad
How to Make Easy Shepherd’s Pie
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.
- 9x13 inch pan