Timeless and delicious, this Easy Shepherd’s Pie recipe will satisfy all your comfort food cravings and then some. This version a quick and easy dinner that’s perfect for meal prep or weeknights.
Meat and potatoes… such a simple meal. There’s absolutely nothing fancy about this dish, and yet it gives you all those grandma’s home-cookin’ feels. Ya’ll know what I’m talking about.
Without further ado, here’s the deets on the good stuff.
- 3 large Russet Potatoes, peeled and cut into chunks
- 8 Tbsp. Butter (1 stick) + additional for browning
- Splash of Regular or Almond Milk (about 2 tbsp.)
- 1 tsp. Garlic Powder
- Olive Oil, as needed
- 1 medium Yellow Onion, chopped
- 1 cup chopped Carrots
- ¾ cup frozen Peas
- 1 pound Ground Beef
- Chopped Parsley, to garnish
- S+P, to taste
- Boil the potatoes: Place the peeled potatoes in a large pot with cold water. Make sure to cover them by at least an inch. Bring to a boil and then simmer until tender, about 15 minutes. You can add a pinch of salt to the water once it's boiling, if desired.
- Once the potatoes are tender, pour into a strainer and then into a large bowl. Add 1 stick of butter and begin to mash the potatoes with a fork or masher. Add milk, salt, pepper and garlic powder and mix until well combined (we only used a pinch of salt + pepper, so just add to taste). Set potatoes aside to cool.
- Sauté ground meat until browned and crumbly, about 5 minutes. With a slotted spoon, transfer the meat to a bowl and set aside.
- Sauté onions and carrots in the meat's juices until softened, about 5 minutes (feel free to add dab of olive oil, if needed). Add peas and continue to sauté for an additional 2-3 minutes, until warmed. Now add meat mixture to the veggies and mix until combined.
- Preheat the oven to 400F. Pour the meat and vegetable mixture on the bottom of a large casserole dish and then spread the potatoes evenly on top. Use a fork to create a design on top of the potatoes.
- Bake for 30 minutes, or until the top layer has slightly browned. If necessary, you can use the broiler for a minute or two to help the browning process at the very end. Serve immediately with a side salad.
Jess Notes & Personal Preferences:
- Only add salt to water once it’s boiling. Otherwise the salt will leave marks on the bottom of your pot (and they cannot be removed).
- We used unsweetened almond milk instead of regular milk for the mashed potatoes, it’s a delicious dairy-free option! If you’re not practicing dairy-free, regular milk works too.
- I like to put the mashed potatoes in a large ziplock bag with the tip cut off. This allows you to pipe the potatoes evenly on top of the meat mixture. After it’s evenly distributed I fluff them with a fork to form peaks.
- I used carrot chips that I bought from the grocery store and chopped those. The texture is great because they have grooves and I honestly think it makes for prettier presentation. Bonus: I always have these in my veggie drawer because our toddler eats them.
- Add small tabs of butter on top of the potato layer if you’d like some extra crispy brown spots. Trust me on this one, try it. It’s delicious.
- A layer of parmesan or cheddar cheese on top of the potatoes is heavenly. Because everything is better with cheese… right?
- Watching your carbs? Try doing a layer of cauliflower mash instead of potatoes! Yum, yum.
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