Joan's Weeknight Shepherd's Pie

Savor the comfort of "Joan's Weeknight Shepherd's Pie," a hearty, family-friendly dinner that’s as quick to prepare as it is satisfying. Perfect for busy evenings, this recipe features creamy mashed russet potatoes layered over a savory filling of ground beef (or lamb for a traditional twist), tender carrots, sweet peas, and a rich tomato and Worcestershire-infused gravy. With just 20 minutes of prep and a golden-bubbly finish from the oven, it’s the ultimate one-dish meal for cozy weeknight dinners. Add a sprinkle of cheddar cheese for an extra indulgent touch, and watch this classic comfort food become a regular star at your table! Perfect for keyword searches like "easy shepherd's pie recipe," "weeknight dinner ideas," and "family-friendly casseroles."

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large russet potatoes
• 4 tablespoons unsalted butter
• 0.5 cup whole milk
• 1.5 teaspoons salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef (or ground lamb for traditional shepherd's pie)
• 2 medium carrot, diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 0.75 cup beef broth
• 1 tablespoon Worcestershire sauce
• 0.5 cup shredded cheddar cheese (optional, for topping)

Directions

Step 1

Peel and dice the potatoes into evenly sized chunks. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until fork-tender.

Step 2

Drain the potatoes and return them to the pot. Add butter, milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth and creamy. Set aside.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.

Step 5

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Step 6

Stir in the diced carrots, tomato paste, beef broth, Worcestershire sauce, 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Simmer for 5 minutes, then stir in the frozen peas. Cook for another 2-3 minutes.

Step 7

Transfer the beef and vegetable mixture to a baking dish (approx. 9x9 inches or similar). Spread it out into an even layer.

Step 8

Spoon the mashed potatoes over the filling, spreading them evenly to cover the meat completely. Use the back of a spoon or fork to create small ridges on the surface for texture.

Step 9

If desired, sprinkle shredded cheddar cheese over the top.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the filling is bubbling and the top is golden brown. For extra browning, broil for an additional 2-3 minutes.

Step 11

Remove from the oven, let cool for 5 minutes, then serve hot.

Nutrition Facts

Serving size	(2530.7g)

Amount per serving	% Daily Value*
Calories	3531.9

Total Fat 190.2g	0%
Saturated Fat 83.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 561.5mg	0%
Sodium 5441.2mg	0%
Total Carbohydrate 326.4g	0%
Dietary Fiber 35.4g	0%
Total Sugars 43.9g
Protein 145.0g	0%

Vitamin D 97.4IU	0%
Calcium 946.4mg	0%
Iron 29.7mg	0%
Potassium 9650.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 16.1%

Carbs: 36.3%