Weeknight Shepherd’s Pie

Shepherd’s Pie is basically stew with a top crust of mashed potatoes. If you have leftover mashed potatoes, it's a snap to pull this comforting dinner together quickly.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 1 small onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced
  • 2 Tbsp. vegetable oil
  • 1 lb. ground beef
  • 2 Tbsp. all-purpose flour
  • 1 1⁄2 cups beef broth
  • 1 cup frozen peas
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 2 cups mashed potatoes
  • 2 Tbsp. butter, melted


  • Preheat oven to 400°F.
  • Over medium heat, sauté onion, carrots, and celery in oil. When the onion and celery are translucent, add the beef and cook until browned.
  • Sprinkle meat mixture with flour; stir. Add broth and peas. Simmer until the mixture is thickened, season with salt and pepper, and pour into an ungreased 9-by-13-inch casserole dish.
  • Spread mashed potatoes over the meat mixture and drizzle with melted butter.
  • Bake for 20 minutes.