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A baked shepherd's pie casserole in a white baking dish with one corner scooped out to show the beef and vegetable filling

Shepherd's Pie Casserole

Ground beef, onion, peas, carrots and corn in a thick gravy under Parmesan mashed potatoes, baked at 400°F until golden. Serves 6.
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Prep Time 20 minutes
Cook Time 55 minutes
Cool 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 495 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup yellow onion chopped
  • 1 pound ground beef 90% lean
  • 2 teaspoons dried parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt for the filling
  • 1/2 teaspoon black pepper ground, for the filling
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen peas and carrots mixed
  • 1/2 cup frozen corn kernels
  • 1 1/2 to 2 pounds russet potatoes about 2 large, peeled and cut into 1-inch cubes
  • 8 tablespoons unsalted butter 1 stick
  • 1/3 cup half-and-half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt for the potatoes
  • 1/4 teaspoon black pepper ground, for the potatoes
  • 1/4 cup Parmesan cheese grated

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat for 2 minutes. Add the onion and cook for 5 minutes, stirring occasionally.
  • Add the ground beef and break it apart with a wooden spoon. Stir in the parsley, rosemary, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned with no pink left and reaches 160°F.
  • Stir in the Worcestershire sauce and garlic and cook for 1 minute. Add the flour and tomato paste and stir until no clumps of tomato paste remain.
  • Add the beef broth, peas and carrots, and corn. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sauce thickens into a gravy. Set the filling aside and heat the oven to 400°F.
  • Put the potatoes in a large pot and cover them with water. Bring to a boil, then reduce to a simmer and cook for 10 to 15 minutes, until fork tender.
  • Drain the potatoes in a colander and return them to the hot pot. Let them sit for 1 minute so any remaining liquid evaporates. Add the butter, half-and-half, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper and mash until everything is mixed together, then stir in the Parmesan.
  • Pour the filling into a 9x9-inch (or 7x11-inch) baking dish and spread it into an even layer. Spoon the mashed potatoes over the top and carefully spread them into an even layer.
  • If the dish looks very full, set it on a rimmed baking sheet. Bake uncovered for 25 to 30 minutes, until the top is golden, the filling bubbles at the edges and the center reaches 165°F.
  • Let the casserole cool for 15 minutes before serving.

Notes

If the top browns too quickly, lay foil over it and keep baking. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat covered to 165°F.

Nutrition

Serving: 1servingCalories: 495kcalCarbohydrates: 35.1gProtein: 22gFat: 30.7gSodium: 739mgFiber: 3.7gSugar: 4.7g
Keyword easy shepherd's pie casserole, ground beef shepherd's pie, shepherd's pie casserole, shepherd's pie with mashed potatoes