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Ground Beef Shepherds Pie Recipe

Try doubling or tripling the meat and veggie portion of this dish and freeze them in baggies for an easy, quick dinner in the future.  Or I often make extra pans of it and throw those in the freezer.
Servings: 1 9x13 Pan
Author: Kelly the Kitchen Kop

Ingredients

Instructions

  • Note:  This recipe is only for one pan, but as mentioned above, don't forget to make 2 or 3 pans at once if possible.  It freezes well and is nice to have on hand for busy evenings or to take to a sick friend!
  • In a large skillet (we use cast iron or my favorite large pan), cook ground beef with onion, drain a little if needed. Stir in 1 cup broth, bay leaves, pepper, and thyme. Bring to a boil, reduce heat, cover and simmer for 30 min.  (I also add the carrots now too, since they're chunkier and may take longer to soften.)
  • Meanwhile, boil potatoes, drain, mash with milk or cream, butter, chives/garlic, cream cheese, and salt. Keep warm.
  • Add veggies and remaining salt to beef mixture. Cover and simmer for 10 minutes.
  • In small bowl whisk flour and remaining broth 'til smooth, gradually stir into beef mixture.
  • Bring to boil, cook and stir for 1-2 minutes or 'til thick. Remove from heat, discard bay leaves.
  • Transfer beef mixture to buttered 9×13 baking dish. Top with mashed potatoes, then sprinkle cheese over the top.
  • Bake uncovered at 375* for 10 minutes or until heated. Note: I usually make it ahead then bake it 30-40 minutes to get it hot again.

Notes

There are about 10 med potatoes in 5# bag.