Shepherds Pie Comforting Casserole (Print Version)

Savory ground meat and veggies topped with creamy mashed potatoes, baked until golden and bubbling.

# Ingredient List:

→ Meat Filling

01 - 2 lbs ground beef or ground lamb
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 cup beef or chicken broth
12 - 2 tablespoons all-purpose flour
13 - 2 tablespoons olive oil
14 - Salt and black pepper, to taste

→ Mashed Potato Topping

15 - 2 1/2 lbs russet potatoes, peeled and chunked
16 - 4 tablespoons unsalted butter
17 - 1/2 cup whole milk
18 - 1/2 cup shredded cheddar cheese (optional)
19 - Salt and black pepper, to taste

# How to Make:

01 - Set oven temperature to 400°F.
02 - Boil potatoes in salted water 15–20 minutes until tender; drain thoroughly.
03 - Mash potatoes with butter and milk until creamy. Season with salt and pepper. Mix in cheddar cheese if desired; set aside.
04 - Heat olive oil in large skillet over medium-high heat. Sauté onion and carrots for 3–4 minutes until softened.
05 - Add garlic; cook 1 minute. Incorporate ground beef or lamb; brown thoroughly, breaking up meat. Drain excess fat if necessary.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour over mixture; stir to combine.
07 - Pour in broth; simmer 5 minutes until thickened. Add peas and corn; cook 2–3 minutes more. Adjust seasoning if needed.
08 - Transfer meat filling evenly into 9x13-inch baking dish.
09 - Spread mashed potatoes smoothly over filling; create ridges with fork for crispness.
10 - Bake 25–30 minutes until golden on top and filling bubbles.
11 - Allow to rest 5–10 minutes before serving.

# Expert Advice:

01 -
  • It comes together in just over an hour but feels like you've been cooking all day.
  • The contrast between the rich meat filling and fluffy potato topping keeps you coming back for seconds.
  • One dish, one oven, minimal cleanup—perfect for feeding a crowd without stress.
02 -
  • Don't skip draining the potatoes well or your topping will be watery and gluey instead of fluffy and light.
  • If your meat filling is too wet before adding the flour and broth, drain some of the fat—too much liquid means a soupy dish instead of a hearty one.
03 -
  • Use russet potatoes specifically—they're starchy and fluffy, not waxy like red potatoes.
  • Make the meat filling first so it has time to cool slightly before the potatoes go on top, preventing the layers from mixing.
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