Easy Shepherds Pie With Tomato Sauce and Cheese

Easy Shepherd's Pie is the perfect week-night dinner! Loaded with meat and veggies and topped with potatoes and cheese, this warm dish is the ultimate comfort food.

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Featured with this recipe

1. Ingredients in Shepherd's Pie
2. How to Make Shepherd's Pie
3. Shepherd's Pie Recipe Tips
4. Reader Reviews of this Recipe
5. Frequently Asked Questions about Shepherd's Pie
6. What to Serve with Shepherd's Pie
7. Easy Shepherds Pie Recipe

This easy Shepherd's Pie recipe was definitely one of those "rotation meals" in our family growing up. My family actually called it "hamburger pie" or "cottage pie" nd I actually didn't realize everyone else called it "shepherd's pie" until after I was married. My mom would usually serve it if we had leftover mashed potatoes from Sunday dinner, which made it an even easier weeknight supper.  Shepherd's Pie was also our go-to meal that my mom would take to people in our neighborhood when someone had a baby, or surgery or was just in need of a warm, comforting meal. It is one of those dinners that hits the spot anytime!

Ingredients in Shepherd's Pie

The great thing about this recipe is how versatile it is. You can swap out one meat for another, one veggie for another, etc. But here's what we start with:

Mashed Potatoes:

• Potatoes – Four large russet potatoes makes the perfect amount of mashed potatoes for the top. You can also use a package of instant mashed potatoes or leftover potatoes from another dinner.
• If making fresh mashed potatoes, add a couple of tablespoons of butter and about three tablespoons of milk and some salt and pepper. Use a potato masher or hand mixer to get the potatoes your favorite consistency.

Filling:

• Ground beef – This is an "Americanized" version of what originated in England and northern Ireland. If you want to be more authentic, you can use minced or diced lamb. You can also try ground turkey, spicy Italian ground sausage, chopped roast, pretty much any type of meat you like.
• Onion – one large yellow onion works great in this recipe.
• Salt and pepper – to taste
• Green beans – use one can of French-style green beans, drained. You can also use frozen mixed vegetables, frozen beans, green peas, etc.
• Tomato sauce – a six-ounce can. If you don't have tomato sauce, mix some tomato paste with water. You can also use a can of tomato soup for a rich tomato flavor.
• Cheddar cheese – top the mashed potato layer with some grated sharp cheddar cheese. YUM!

How to Make Shepherd's Pie

1. First, make your mashed potatoes by dicing and boiling the potatoes in a large pot until fork tender. Then add butter, milk, salt and pepper and mash until the potatoes are light and fluffy.
2. Next, brown your ground beef in a skillet with a tablespoon of oil (I like to use olive oil, but vegetable oil works great too) and add the onion. If you want extra flavor, you can season the beef with garlicsalt in addition to salt and pepper.
3. Then, add a can of drained green beans.
4. Finally, add the tomato sauce, and let the whole skillet simmer for a few minutes.
5. Layer the meat mixture in a large casserole dish or in individual ramekin dishes.
6. Spread the creamy mashed potatoes in an even layer over the top of the meat mixture.
7. Bake in the oven for about 20 minutes at 350 degrees.
8. Remove the dishes and top the mashed potatoes with shredded cheddar cheese.
9. Finally, bake another five or so minutes until the cheese is bubbly and golden.

Shepherd's Pie Recipe Tips

• Growing up we always topped this with ketchup and to this day I still can't eat shepherd's pie without a good helping of ketchup. Judge me if you must. My husband loves it with Sriracha sauce and my cousins love it topped with Ranch dressing. Of course, it tastes delicious just plain too.
• For a bit of a sweeter, richer tomato flavor, add in a can or two of condensed tomato soup instead of tomato sauce.
• Garnish with parsley, rosemary, or thyme before serving.
• Add a dash or two of Worcestershire sauce to the meat mixture for a richer flavor.
• You can add as many veggies to the mixture as you like. I love green beans but you could also add green peas, diced carrots, corn, celery, or red peppers.

Reader Reviews of this Recipe

"I hadn't made this in forever and so glad I found your version! I had never added cheese. Delicious!"

Kelly S.

"LOVE the spicy Italian sausage variation – such amazing amped up flavors! Thanks for this easy family recipe!"

Jenn

"I like your idea of using individual ramekins for the recipe. Such a fun idea!"

Lauren K.

Frequently Asked Questions about Shepherd's Pie

What is the difference between Cottage Pie and Shepherd's Pie?

Traditional Shepherd's Pie uses lamb, while Cottage Pie is generally the one that is made with beef. There are a few other differences but mainly it comes down to the meat used.

How do I keep the potatoes from sinking into the meat mixture during baking?

Let your meat mixture cool slightly before adding the layer of mashed potatoes. This should keep the layers nice and even without sinking.

Can I freeze Shepherd's Pie after baking?

Yes! After baking, let the pan cool to room temperature, cover tightly with foil and freeze. It'll stay fresh for up to two months. Reheat by baking for about an hour at 350 degrees.

Read More: 35+ Easy Dinner Ideas

What to Serve with Shepherd's Pie

This recipe really is a full meal all in one dish. We usually serve it with a big green salad or a side of fruit but you could try any of these yummy side dishes too:

• Waldorf Salad
• Best Oven Roasted Asparagus
• Nuts About Berries Salad
• Creamy Green Pea Salad with Bacon
• Harvest Pear Salad with Cranberry Vinaigrette Dressing
• Blueberry Jello Salad

Easy Shepherds Pie

Easy Shepherd's Pie is the perfect week-night dinner! Loaded with meat and veggies and topped with potatoes and cheese, this warm dish is the ultimate comfort food.

• 9×13 inch pan

For the potatoes:

• Peel & dice potatoes. Place in a pot of cold, salted water and place on the stovetop on high heat.

  

• Bring potatoes to a boil, then reduce heat and simmer for about 10 minutes or until tender.

  

• When potatoes are done, drain well, and mash with butter, milk, salt & pepper until smooth.

  

For the Filling:

• Heat oil in a saute pan over medium heat. When oil becomes hot, add onion and saute until onions become clear.

  

• Add ground beef and season with salt and pepper. Cook until browned. Drain excess grease, add green beans and cook an additional minute or two.

  

• Stir in tomato sauce and reduce heat to a slight simmer for about 5 minutes.

  

• Spread beef mixture evenly in the bottom of a glass baking dish or casserole dish (or divide evenly between individual ramekin dishes).

  

• Top with mashed potatoes and smooth evenly over beef mixture. Bake at 350-degrees for about 20 minutes.

  

• Top with cheese and bake another 5-10 minutes or until cheese begins to bubble up.

  

Recipe Tips:

• For a bit of a sweeter, richer tomato flavor, add in a can or two of condensed tomato soup instead of tomato sauce.
• Garnish with parsley, rosemary, or thyme before serving.
• Add a dash or two of Worcestershire sauce to the meat mixture for a richer flavor.
• You can add as many veggies to the mixture as you like. I love green beans but you could also add green peas, diced carrots, corn, celery, or red peppers.

Calories: 266 kcal Carbohydrates: 13 g Protein: 14 g Fat: 18 g Saturated Fat: 9 g Cholesterol: 53 mg Sodium: 251 mg Potassium: 555 mg Fiber: 3 g Sugar: 2 g Vitamin A: 571 IU Vitamin C: 14 mg Calcium: 191 mg Iron: 4 mg

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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