Easy Shepherd's Pie

Ground beef, gravy, and frozen vegetables under mashed potatoes. Stovetop filling in about 30 minutes, then a quick broil.

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Easy Shepherd's Pie
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15 min Prep Time
25 min Cook Time
40 min Total Time
4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 3/4 cup yellow onion, finely diced
  • 1 rib celery, finely diced
  • 2 cloves garlic, minced
  • 1 lb ground beef (85% lean)
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 cup chicken broth
  • 1 cup brown gravy
  • Salt and pepper
  • 1 cup frozen mixed vegetables
  • 3 cups mashed potatoes

Instructions

  1. Have 3 cups of mashed potatoes ready (homemade, leftover, store-bought, or instant). Preheat oil in a large pan over medium-high heat. Add the onion and celery and cook 3 minutes. Add the garlic and cook 1 minute.
  2. Turn the heat to high. Add the ground beef and cook until browned. Drain the grease.
  3. Reduce heat to medium-high. Sprinkle with flour and toss to coat. Add tomato paste and thyme and cook 1–2 minutes. Pour in the chicken broth and scrape up the browned bits.
  4. Stir in half of the brown gravy and the frozen vegetables until heated through. Season with salt and pepper and add more gravy if you want. Remove from heat.
  5. Spread the filling in a greased 9-inch pie pan or 7×11 dish. Spread the mashed potatoes on top and rake lines with a fork. Broil on high about 5 inches from the heat for about 5 minutes, watching after 2 minutes so it doesn’t burn.

Notes

One gravy packet makes about 1 cup, or use jarred gravy. A layer of cheddar under the potatoes is good. Make ahead: refrigerate 1–2 days, then bake covered at 350°F for 40 minutes and broil. Leftovers keep 3 days.