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Simple Shepherd's Pie Recipe

Simple Shepherd's Pie Recipe photo by Taste of Home

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If I know my day will be hectic, I'll pull the meat mixture for this convenient, family-pleasing pie out of the freezer to thaw. And if you use frozen or instant mashed potatoes to top the pie, it's even quicker to fix. —Paula Zsiray, Logan, Utah

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Simple Shepherd's Pie Recipe

Prep: 10 min. Bake: 30 min.

Yield: 8 Servings

10 30 40

Ingredients

2 pounds ground beef
2 cans (12 ounces each) home-style beef gravy
2 cups frozen corn
2 cups frozen peas and carrots
2 teaspoons dried minced onion
ADDITIONAL INGREDIENTS (for each casserole):
2 to 3 cups mashed potatoes
2 tablespoons butter, melted
Paprika

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the gravy, vegetables and onion. Spoon half into a greased 2-qt. baking dish or four oven-safe 2-cup dishes. Top with mashed potatoes. Drizzle with butter and sprinkle with paprika.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Place the remaining beef mixture in a freezer container and freeze for up to 3 months.
To prepare frozen casserole: Thaw in the refrigerator; transfer to a greased 2-qt. baking dish. Top with the potatoes, butter and paprika; bake as directed. Yield: 2 casseroles (4 servings each).

Originally published as Shepherd's Pie in Quick Cooking May/June 1998, p34

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Reviews for Simple Shepherd's Pie

Simple Shepherd's Pie

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Reviewed on Mar. 08, 2013 by Ms. Nita

Sorry, this is five stars!

Reviewed on Mar. 08, 2013 by Ms. Nita

I had never made Shepherd's Pie and tried this recipe. I didn't have canned gravy, so made my own using bouillion. I added celery, garlic, although I don't think I'd use garlic the next time. My husband and I really liked this and I will make it again.

Reviewed on Mar. 06, 2013 by grbaker

I subsituted green beans and tomato soup, added onions, instant potatoes on top and shredded cheese. Very good!

Reviewed on Apr. 09, 2012 by smr203

I added cheese to my and that make it the 5th star.

Reviewed on Oct. 17, 2011 by HERBALTLADY

I used peas and carrots I had on hand, added beef gravy, leftover meatloaf with beefy onion mix with a little ketchup in it and leftover mashed potatoes. I mixed cut up chedder cheese cubes in the potatoes and added a few herbs and seasonings on top. :)

Reviewed on Jun. 25, 2011 by murrell006

I have made several times. This recipe can be changed to suit the veg. you have on hand. This time I was out of gravy in a jar and sub. gravy from an envelope and is turned out great. I used real onion & garlic in the ground beef.

Reviewed on Mar. 20, 2011 by Cricket's Mom

I did not have beef gravy or frozen Veggies. I used canned mixed vegetables from Del Monte that has carrots, corn, green beans and a few limas. I did not have beef gravy, so I took one and a partial envelope of Liptons Onion soup mix, mixid it with 24 oz of h2o and some corn starch to thicken. I added some onion powder and garlic powder, mixed this all together with the cooked beef, put mashed potatoes on top and baked it at 350 for 30 min. I then sprinled grated chedder cheese on top and cooked it another 5 min. to melt the cheese. My men folk loved it and went back for 2nd and 3rd helpings.

Reviewed on Mar. 17, 2011 by ladymluv09

I didn't think it was too bland at all. This is not a flavorful dish. I enjoyed it so much though. I just used corn and peas since I didn't have any carrots on hand. I cannot wait to defrost the second batch some time and make it again. I used instant potatoes and they were not runny one bit.

Reviewed on Dec. 21, 2010 by shif77

So simple and quick! Since there were only two of us eating, I halved the recipe, no freezer space for the other half! To spice it up, I used thyme, black pepper and paprika and refrigerated potatoes to save time. Good recipe for ground venison. Can't wait to make again!!

Reviewed on Sep. 25, 2010 by mgsoileau

I agree too bland. I added cumin, garlic powder, salt & pepper.

Reviewed on Jun. 29, 2010 by mariebica

Too bland.

Reviewed on Mar. 08, 2010 by marysf

Use package of mashed potatoes, any flavor, from the fridge(no frozen) section of grocery. better texture and flavor than instant potatoes and faster prep that fresh potatoes unless your using leftover mashed potatoes.

Reviewed on Dec. 29, 2009 by stamback

I like to store several of these in a Ziploc in my freezer. It's easy to make ahead of time.

Reviewed on Jul. 31, 2009 by Cottage1

I used instant mashed potatoes in this recipe, it really was runny.

Reviewed on Jan. 18, 2008 by mbailey

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