Easy Shepherd's Pie with Beef

a plate of shepherd's pie made with beef

4.97 from 28 votes

This easy Shepherd’s Pie is made with beef (sometimes called Cottage Pie) and will be ready in just about 30 minutes. A layer of ground beef mixed with a flavorful, veggie-filed gravy and topped with mashed potatoes is comfort food at its finest.

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Author Melissa Williams

Ingredients

For the potatoes

2 pounds Yukon Gold potatoes peeled & cubed
4 Tablespoons butter
½ cup milk
salt & freshly ground black pepper to taste

For the filling

1 Tablespoon extra virgin olive oil
1 pound ground sirloin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Montreal steak seasoning
1 medium carrot peeled & chopped
1 medium onion chopped
2 Tablespoons butter
2 Tablespoons flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce
½ cup frozen peas
½ cup frozen corn
1 teaspoon sweet paprika

Instructions

In a large pot of salted water, boil potatoes until tender. Drain potatoes and pour them in a bowl. Add the butter, milk, and salt & pepper. Use a potato masher or hand mixer to mash together. Adjust with more butter/milk/salt & pepper, to taste.
2 pounds Yukon Gold potatoes, 4 Tablespoons butter, ½ cup milk, 1 teaspoon salt, 1 teaspoon black pepper
While the potatoes are cooking, preheat a large skillet over medium high heat. Add olive oil & ground sirloin to the pan and season with salt, pepper, and Montreal steak seasoning.
1 Tablespoon extra virgin olive oil, 1 pound ground sirloin, 1 teaspoon Montreal steak seasoning, salt & freshly ground black pepper
Brown & crumble the meat for 3-4 minutes. Add the chopped carrot & onion to the meat & cook 5 minutes more (or until meat is no longer pink), stirring frequently.
1 medium carrot, 1 medium onion
In a small saucepan, over medium heat, whisk butter & flour together for about two minutes. Whisk in the broth & Worcestershire sauce. Let the gravy thicken for about one minute.
2 Tablespoons butter, 2 Tablespoons flour, 2 teaspoons Worcestershire sauce
Add the gravy to the meat & veggies and stir in the frozen peas & corn.
½ cup frozen peas, ½ cup frozen corn
Preheat broiler to high.
1 cup beef stock or broth
In a small casserole dish, add the meat and veggies to the bottom then spoon potatoes evenly over meat. Top potatoes with paprika and broil 6-8 inches from heat until potatoes are evenly browned.
1 teaspoon sweet paprika

Notes

To freeze: let cool after broiling, cover with foil, and freeze up to 2 months
Reheat from frozen (covered) at 350°F for 1 hour
Store leftovers covered in the fridge for up to 3 days.

Adapted from Rachael Ray

Nutrition