Easy Shepherd's Pie: Perfect for Leftover Mashed Potatoes

Photo byGwen Wren using Canva

If you're craving some cozy comfort food, this Shepherd's Pie recipe made with ground beef is just the thing! It's super easy to make and packed with flavorful beef and veggies, all topped off with creamy mashed potatoes. And here's a little tip: if you’ve got leftover mashed potatoes sitting in your fridge, this is the perfect way to use them up! Just skip making fresh potatoes and spread your leftovers on top for a quick, delicious dinner.

Easy Shepherd's Pie:

Ingredients:

For the Mashed Potato Topping:

• 2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
• 4 tbsp butter
• ½ cup milk or cream
• Salt and pepper to taste
• 1 egg yolk (optional, for extra richness)

For the Filling:

• 1 ½ lbs ground beef (80-85% lean)
• 2 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 cup frozen peas (or mixed vegetables, like peas and corn)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef broth (or stock)
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• 1 tsp fresh rosemary (optional)
• Salt and pepper to taste
• 2 tbsp flour (optional, to thicken the filling)

Instructions:

1. Make the Mashed Potatoes:

• Place the cubed potatoes in a large pot, cover with cold water, and add a pinch of salt.
• Bring to a boil and cook until the potatoes are fork-tender (about 12-15 minutes).
• Drain the potatoes and return them to the pot.
• Add the butter, milk or cream, and mash until smooth. Season with salt and pepper to taste.
• (Optional) Stir in the egg yolk for extra creaminess. Set aside.

2. Prepare the Beef Filling:

• Preheat the oven to 400°F.
• In a large skillet, heat olive oil over medium heat.
• Add the chopped onion, garlic, and carrots. Sauté until softened, about 5-7 minutes.
• Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat if necessary.
• Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary (if using). Cook for 1-2 minutes.
• Sprinkle the flour over the mixture and stir well to combine. This helps thicken the filling.
• Pour in the beef broth, and stir, allowing the mixture to simmer for about 5 minutes until it thickens slightly.
• Add the frozen peas (or mixed vegetables), season with salt and pepper, and cook for another 2-3 minutes. Turn off the heat.

3. Assemble the Shepherd's Pie:

• Transfer the beef mixture into a greased 9x13-inch baking dish, spreading it out evenly.
• Spoon the mashed potatoes on top of the beef mixture, spreading them out with a spatula. You can create a rustic texture by swirling the top with a fork (this helps it brown nicely).
• Optional: For a golden crust, brush the mashed potatoes with a little melted butter or egg wash.

4. Bake:

• Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges.
• If you want extra crispiness, broil the top for the last 2-3 minutes.

5. Serve:

• Let the pie rest for a few minutes before serving to allow it to set. Serve warm and enjoy!