Easier Shepherd’s Pie

This savory pie is filled with ground beef, onions, and peas cooked in a rich sauce and topped with cheesy potatoes.

Serves: 10Hands-on: 35 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 10


  • 1 1⁄2 lbs. ground beef
  • 1 clove garlic, minced
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper, divided
  • 2 medium onions, peeled and sliced
  • 3 Tbsp. Worcestershire sauce
  • 1 cup beef broth
  • 1⁄2 cup chili sauce
  • 1⁄4 cup ketchup
  • 1 package (10 oz.) frozen peas and carrots
  • 1 package (24 oz.) refrigerated mashed potatoes
  • 1⁄3 cup sour cream
  • 1 cup shredded Cheddar cheese


  • Preheat oven to 375°F. Grease a medium baking dish with nonstick cooking spray.
  • In a large skillet over medium high heat, heat oil. Cook ground beef, garlic, salt, and 1⁄4 tsp. pepper for 7 minutes, or until no longer pink. Stir often, breaking up pieces with wooden spoon. With a slotted spoon, remove meat to a large bowl and drain all but 1 Tbsp. of grease.
  • Return skillet to heat, add onions, and cook gently for 3 minutes, or until crisp-tender. Stir in carrots and peas and cook for an additional 3 minutes. Transfer to bowl with ground beef.
  • In a medium saucepan over medium-high heat, combine Worcestershire sauce, beef broth, chili sauce, and ketchup. Bring to a boil, reduce heat and simmer for 10 minutes or until thickened slightly. Pour over ground beef and vegetables and stir well. Transfer to prepared baking dish.
  • In a large bowl, combine potatoes with sour cream, cheese, and the remaining 1⁄4 tsp. pepper; Stir until well-combined and fluffy. Spread over meat and vegetable mixture.
  • Bake for 35 to 40 minutes or until casserole is bubbling and potatoes are brown and slightly crisp on top.