Sometimes you just want comfort food...something warm and filling, loaded with carbs and fat...this cheesy, easy shepard's pie recipe is perfect for those nights when you want a substantial meal!
Traditionally, shepard's pie is made with lamb. As Americans don't eat a ton of lamb - not in Miami, anyway - I grew up with my mom making shepard's pie with ground beef. I've always made shepard's pie with ground beef as well, but when I reached into the freezer last week to pull out the ground beef, it turned out to be ground venison.
I figured why not?
Easy Shepherd’s Pie Recipe
1 ½ lbs ground round beef
2 cups chopped carrots, corn, peas
5 large russet potatoes
4 tablespoons olive oil
½ teaspoon salt
Directions for making this Cheesy Easy Shepard's Pie Recipe
Preheat over to 400 degrees.
Peel and quarter potatoes, boil for about 20 minutes until tender.
While your potatoes are cooking, add onion, mushrooms and carrots to a frying pan with the olive oil an saute until the onions are translucent.
Add the ground beef and garlic and saute until cooked through. Add the salt, black pepper and cayenne pepper and stir to mix.
Prepare mashed potatoes according to your liking. I use ½ a stick of unsalted butter, ¼ cup sour cream and a dash of salt and pepper.
Pour your beef mixture into a baking dish and top with corn and peas.
Add a layer of shredded cheddar cheese add heaping spoons fulls of mashed potatoes on top.
Make sure that the mashed potatoes are distributed evenly, as you won't be able to spread them around very much without disturbing the veggies underneath.
Sprinkle the top with a little additional shredded cheddar cheese and cook in 400 degree oven for about 30 minutes.
Now, I actually used ground venison when I made this cheesy easy shepard's pie recipe for dinner for the family the other night. Angeline remarked on how great it tasted and I told her that I had used the venison - she actually loves deer meat, so she wasn't upset at all!
When I asked Chris what he thought, he said that it was good...when I told him that I used venison, he said, "Oh that's why it tasted weird." So either he didn't really like it and was being nice, or just knowing that it wasn't beef changed his opinion after the fact! Ha!
Are you CRAVING MORE DELICIOUS RECIPES AND TRAVEL INSPIRATION?
Subscribe to my newsletter and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates! Sign up below to receive my newsletter filled with delicious recipes, fun crafts, and family adventures straight into your inbox:
Share this Easy Shepherd’s Pie Recipe with your friends and family on social media!
If you enjoyed this Easy Shepherd’s Pie Recipe, please take a moment to share it on social media for me!
I would love the exposure to new readers on Pinterest, Facebook and Twitter, after all - sharing is caring!
To print this Easy Shepherd’s Pie Recipe, simply click the recipe card below!
I know that sometimes it is easier to go off a recipe when it is printed right in front of you.
Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
Easy Shepard's Pie
This easy shepherd's pie recipe is made in a cast iron skillet and is ready in less than an hour.
- 1 lb ground beef
- ¼ cup chopped onions
- 2 beef bouillon cubes
- ¼ cup water
- 1 tablespoon Worcestershire sauce
- 1 bag 12 oz, frozen mixed vegetables, thawed
- 4 servings mashed potatoes
- -I used instant potatoes the box required water, butter, milk and potatoes
Preheat oven to 400. Grease a pie plate with nonstick cooking spray.
Add ground beef and onions to a skillet and heat over medium high heat until beef is browned. Drain grease. Add bouillon cubes, water and Worcestershire sauce and continue to heat until cubes are dissolved and liquid is mostly absorbed.
Spoon meat into pie plate. Top with vegetables. Spoon potatoes on top and spread evenly.
Bake for 25 minutes or until potatoes begin to brown.