Shepherd’s Pie

3 from 2 votes

This simple Shepherd’s Pie, aka Cottage Pie, is a comforting classic casserole of meat and vegetables simmered in a savory stew and topped with mashed potatoes. It’s a quick and easy one-dish dinner.

Prep Time15

Cook Time35

Total Time50

Course: Dinner

Cuisine: American

Servings: servings

Calories: 513kcal

Author: Jennifer Fishkind

Ingredients

2 pounds ground beef
2 tsp garlic powder
1½ tsp sea salt
1 tsp black pepper
2 tbsp cornstarch
1½ cups mild chunky salsa
15 ounce can mixed vegetables drained
4 cups prepared instant mashed potatoes
Minced fresh parsley, optional garnish

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Brown the ground beef with the garlic powder, salt and pepper in a frying pan over medium heat, about 5-7 minutes (the middle should still have some pink but the outside should be brown) and drain off the grease.
Add in the cornstarch and mix until combined.
Slowly add in the salsa and mix well. Heat over medium heat until bubbling.
Cook for 1-2 minutes until thick and cooked through.
Remove from the heat and stir in the vegetables.
Spoon the mixture in a 9.5 inch deep pie plate.
Layer the prepared mashed potatoes evenly on top of the vegetable layer.
Bake for 30-40 minutes or until the meat layer is bubbly and the potatoes are golden brown.
Sprinkle with parsley, optional and serve warm.

Notes

Storage:

To Store: This Shepherd’s Pie can be stored in the refrigerator for 3-5 days, provided it is well covered.
To Freeze: You can also prepare and freeze the dish for up to 2-6 months. I recommend freezing it after assembly but before baking. Thaw it in the refrigerator overnight and then bake as instructed.
To Reheat: Reheat the leftovers at 350°F until piping hot all the way through, approximately 15-30 minutes, depending on how much of the pie you are reheating.

Tips:

Make sure to add a tomato liquid and some cornstarch to the meat so that you don’t end up with a dull, dry base. Even if it was previously cooked, I recommend reheating it and adding some salsa or tomato sauce to help amp up the moisture and flavor.
Drain your vegetables before you add them to the meat! You made a beautifully thick, juicy meat layer, you wouldn’t want to ruin it with too much vegetable water.
Season your mashed potatoes (unless they are pre-seasoned) and be sure to brown them so you get a bit of crunch on top of your soft layer. The added flavor and texture are the perfect finish to this yummy dish.

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