Shepherds Pie Casserole Comfort (Print Version)

Hearty casserole with seasoned ground meat, vegetables, and creamy mashed potato topping baked to perfection.

# Needed Ingredients:

→ Meat Filling

01 - 2 lbs ground beef or ground lamb
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 cup beef or chicken broth
12 - 2 tablespoons all-purpose flour
13 - 2 tablespoons olive oil
14 - Salt and black pepper, to taste

→ Mashed Potato Topping

15 - 2½ lbs russet potatoes, peeled and chunked
16 - 4 tablespoons unsalted butter
17 - ½ cup whole milk
18 - ½ cup shredded cheddar cheese (optional)
19 - Salt and black pepper, to taste

# How-To Steps:

01 - Preheat oven to 400°F. Boil potatoes in salted water for 15 to 20 minutes until tender, then drain.
02 - Mash potatoes with butter and milk until smooth. Season with salt and pepper. Stir in cheddar cheese if desired and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Sauté onion and carrots for 3 to 4 minutes until softened.
04 - Add garlic and cook for 1 minute. Incorporate ground beef or lamb and cook until browned, breaking apart with a spoon. Drain excess fat if necessary.
05 - Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour and stir to coat evenly.
06 - Pour in broth and simmer for 5 minutes until thickened. Stir in peas and corn, cook an additional 2 to 3 minutes. Adjust seasoning as needed.
07 - Transfer meat filling into a 9x13-inch baking dish, spreading evenly. Top with mashed potatoes and smooth with a fork to create ridges.
08 - Bake for 25 to 30 minutes until the topping is golden and the filling bubbles.
09 - Allow to rest for 5 to 10 minutes before serving to set flavors.

# Expert Suggestions:

01 -
  • It comes together in just over an hour, which means you can feed people real food on a weeknight without pretending you had a plan.
  • The crispy potato edges mixed with creamy filling inside feels like two dishes at once, in the best way.
  • Once it's in the oven, you actually have time to set a table or pour a drink—rare luxury.
02 -
  • If you don't drain your potatoes properly, the topping becomes gluey and sad instead of fluffy and golden—I learned this the hard way on attempt number two.
  • The flour isn't just filler; it actually thickens the filling so you get sauce, not soup, and the whole thing holds together when you serve it.
  • Creating fork ridges on top isn't decoration—it genuinely helps those peaks crisp up, and crispy potato edges are the whole point.
03 -
  • Don't skip letting the filling cool slightly before topping with potatoes—warm filling on warm potatoes keeps everything soft instead of achieving that contrast between creamy and crispy.
  • A fork isn't just for ridges; it's the tool that lets you test doneness without cutting into the dish and letting heat escape.
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