Shepherds Pie Comfort Casserole (Printable version)

Hearty casserole of savory meat filling and creamy mashed potatoes baked until golden and bubbling.

# What You’ll Need:

→ 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 - 2½ lbs russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - ½ cup whole milk
18 - ½ cup shredded cheddar cheese (optional)
19 - Salt and black pepper, to taste

# Directions:

01 - Set oven temperature to 400°F (200°C) to prepare for baking.
02 - Boil peeled potato chunks in salted water for 15 to 20 minutes until tender; drain thoroughly.
03 - Mash cooked potatoes with butter and milk until creamy; season with salt and pepper. Incorporate cheddar cheese if desired and set aside.
04 - Heat olive oil in a large skillet over medium-high heat; cook onion and carrots for 3 to 4 minutes until softened.
05 - Add garlic and cook for one minute; then add ground beef or lamb and brown thoroughly, breaking up with a spoon. Drain excessive fat if necessary.
06 - Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour over mixture and stir to combine evenly.
07 - Pour in broth and simmer for five minutes until mixture thickens. Add peas and corn, stir, and cook an additional two to three minutes. Adjust seasoning to taste.
08 - Transfer meat filling to a 9x13-inch baking dish, spreading uniformly.
09 - Evenly spoon mashed potatoes over meat filling and smooth the surface. Use a fork to create ridges for a crisp texture.
10 - Bake in preheated oven for 25 to 30 minutes until the top is golden and the filling is bubbling.
11 - Allow the dish to rest for 5 to 10 minutes after baking before serving.

# Expert Tips:

01 -
  • It's genuinely easier than it looks, with most of the work happening while you're boiling potatoes.
  • The contrast between crispy potato peaks and the buttery, savory meat layer underneath is pure magic.
  • You can build it hours ahead and bake it when hunger strikes, making it a real friend on busy days.
02 -
  • If you don't drain the cooked meat really well, your filling will become watery and the whole dish suffers, so take that extra minute.
  • The difference between gluey mashed potatoes and silky ones comes down to not overworking them once the butter and milk go in—stir just until combined.
  • Creating those fork ridges isn't just for looks; they actually crisp up beautifully and add a textural contrast that makes every bite better.
03 -
  • The moment you smell the onions and meat beginning to caramelize together, you know you're on the right track—that's when the magic really starts.
  • Letting the assembled dish rest for those 5 to 10 minutes before serving makes a real difference in how cleanly you can slice through the layers without everything collapsing into itself.
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