Rich, comforting, and prepared in a single pan, this Easy Shepherd’s Pie Recipe is full of flavor using all the best kitchen staples. A classic dish found throughout the Midwest, like tater tot hotdish, this version features ground beef instead of traditional lamb, and utilizes leftover mashed potatoes, so prep is a breeze! When comfort food is what you’re looking for, this dinner will hit the spot every single time.
How To Successfully Make This Easy Shepherd’s Pie Recipe
- To keep this a truly one-pan dish, be sure to utilize an oven-safe, high-sided skillet. I recommend a 12″ cast iron skillet.
- If you don’t have any fresh herbs on-hand, swap the thyme and rosemary with 1 teaspoon each of the dried variety.
- Red wine not your thing? Swap it out with more beef broth, though be sure to use a lower sodium variety to prevent the dish from becoming too salty.
- Using leftover mashed potatoes is truly key to keeping this a simple one-pan dish, but if you need to, make some fresh, or get some instant mashed potato packets. I’ve done it both ways and it’s still delicious.
Easy Shepherd's Pie Recipe
- 4 strips bacon chopped
- 2 cups sweet yellow onion diced
- 1 ½ cups carrots diced
- ½ teaspoon kosher salt
- 1 tablespoon fresh garlic minced
- 1 cup red wine
- 2 tablespoons all-purpose flour
- 1 ½ lbs 85/15 ground beef
- 3 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons worchestershire sauce
- 1 cup frozen peas
- 1 tablespoons fresh thyme minced
- 1 tablespoons fresh rosemary minced
- ½ teaspoon black pepper
- 6 cups mashed potatoes
- Preheat oven to 350 degrees. In a large, high-sided, oven-safe skillet, add the bacon and cook over medium-high heat until fat is rendered and bacon is crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and set aside.
- Add the onion and carrots and sprinkle with kosher salt. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the wine and cook until reduced by half, about 3 minutes, then stir in the flour until all the vegetables are coated.
- Add the ground beef and cook until no longer pink, breaking up the meat as it cooks, about 5 minutes. Stir in the tomato paste until coated and cook for 1 minute more. Carefully add the beef broth and worcestershire sauce and stir until combined. Add the peas, thyme, rosemary, and black pepper, as well as the reserved crispy bacon and stir well.
- Top with the mashed potatoes in a single, thick, even layer, then place in the oven and bake for 30 minutes, or until golden and bubbly. Let sit 5 minutes before serving and enjoy!
- I recommend a 12" cast iron skillet.
- If you don't have any fresh herbs on-hand, swap the thyme and rosemary with 1 teaspoon each of the dried variety.
- You can swap out red wine with more beef broth, though be sure to use a lower sodium variety to prevent the dish from becoming too salty.