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Easy Shepherd's Pie with Vegetables

Easy Shepherd's Pie with Vegetables

Dinner
Prep Time
15min
Cook Time
25min
Servings
4
Calories
465
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Chef's Note

For a time-saving tip, you can use leftover mashed potatoes if you have them. To add more flavor, top the mashed potatoes with a sprinkle of grated cheddar cheese before baking.

Tags
shepherd's pie
beef
potatoes
comfort food
one-dish meal
family-friendly
carrots
peas
weeknight dinner
Ingredients

  • 1 pounds ground beef

  • 3 medium russet potatoes

  • 1 medium yellow onion

  • 2 medium carrots

  • 1 cup frozen peas

  • 3 tablespoons butter

  • 1/4 cup milk

  • 1 beef bouillon cube

  • 2 tablespoons tomato paste

  • 1 tablespoons Worcestershire sauce

  • 1/2 teaspoon dried thyme

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Peel and cut the potatoes into 1-inch cubes. Place in a pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Cook for 15 minutes or until fork-tender.

  • 2

    While potatoes are cooking, peel and dice the onion. Peel and dice the carrots into small pieces.

  • 3

    Preheat the oven to 400°F (200°C).

  • 4

    In a large skillet over medium heat, cook the ground beef for 5-6 minutes until browned, breaking it apart with a spatula as it cooks.

  • 5

    Add the diced onions and carrots to the skillet with the beef. Cook for 3-4 minutes until vegetables begin to soften.

  • 6

    Dissolve the beef bouillon cube in 1/2 cup hot water. Add to the skillet along with 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon dried thyme.

  • 7

    Stir well and simmer for 3-4 minutes until slightly thickened. Add 1 cup frozen peas and stir to combine. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

  • 8

    Drain the cooked potatoes and return them to the pot. Add 3 tablespoons butter and 1/4 cup milk. Mash until smooth, and season with remaining 1/4 teaspoon salt.

  • 9

    Transfer the beef mixture to a 9x9 inch baking dish. Spread the mashed potatoes evenly over the top.

  • 10

    Bake in the preheated oven for 20 minutes until the top is lightly golden and the filling is bubbling.

  • 11

    Remove from the oven and let stand for 5 minutes before serving.

Nutrition Information (per serving)
465
Calories
25g
Protein
30g
Carbs
28g
Fat
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