Shortcut Shepherd's Pie Recipe

Name: Shortcut Shepherd's Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil, plus more if needed; 1 1/2 pounds 85 percent lean ground beef; 1 onion, diced small; 2 cloves garlic, grated or minced; 2 fresh thyme sprigs or pinch dried thyme; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste; 2 cups beef stock; 1 tablespoon Worcestershire sauce; 1 1/2 teaspoons soy sauce; Kosher salt and freshly ground black pepper; 10 ounces frozen mixed peas and carrots; 1 pound frozen mini or regular potato tots (about 4 cups); 1/2 cup shredded sharp yellow Cheddar

Servings: persons

1 tablespoon vegetable oil, plus more if needed
1 1/2 pounds 85 percent lean ground beef
1 onion, diced small
2 cloves garlic, grated or minced
2 fresh thyme sprigs or pinch dried thyme
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups beef stock
1 tablespoon Worcestershire sauce
1 1/2 teaspoons soy sauce
Kosher salt and freshly ground black pepper
10 ounces frozen mixed peas and carrots
1 pound frozen mini or regular potato tots (about 4 cups)
1/2 cup shredded sharp yellow Cheddar

1
Preheat the oven to 425 degrees F. Heat a large skillet over high heat for 2 minutes, then add the oil.
2
(It will shimmer and lightly smoke; that's OK.) When you start to see wisps of smoke, crumble the ground beef evenly into the pan.
3
Let the beef cook undisturbed until browned on one side, 3 minutes, then start breaking it up and turning it to brown any remaining pink spots, about 4 minutes more.
4
Transfer the beef with a slotted spoon to a medium bowl; set aside.
5
Turn the heat down to medium and discard all but 2 tablespoons of fat from the skillet.
6
Add the onions, garlic and thyme, stir to combine and cook until the onions are soft and translucent, about 5 minutes.
7
Add the flour and tomato paste and cook, stirring, for 2 minutes.
8
Add the cooked beef, beef stock, Worcestershire sauce, soy sauce, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and bring to a boil.
9
Reduce the heat and simmer until the sauce has thickened, about 4 minutes.
10
Remove the thyme sprigs if using.
11
Fold in the peas and carrots.
12
Transfer the mixture to an 8-inch square casserole pan, and top with the potato tots and Cheddar.
13
Bake until the potato tots are crisp and the meat layer is bubbling up the sides, 20 to 25 minutes.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, plus more if needed, 1 1/2 pounds 85 percent lean ground beef, 1 onion, diced small, 2 cloves garlic, grated or minced, and more.

Yes, Shortcut Shepherd's Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shortcut Shepherd's Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions