Shepherd’s Pie Casserole is a hearty dish that is filled with onions, carrots, ground beef, tomato paste, potatoes, milk, garlic, rosemary, and mushrooms. It’s easy to make ahead of time and bake when you’re ready to eat.
- What is Shepherd’s Pie Casserole?
- Video Recipe
- How to make shepherd’s pie casserole:
- Tips for success:
- Can I make Shepherd's pie casserole in a crockpot?
- What other ways can I make the potatoes for this dish?
- Can I use a different kind of meat in this casserole?
- How to store:
- Shepherd's Pie Casserole
What is Shepherd’s Pie Casserole?
This take on a traditional shepherd’s pie recipe uses ground beef instead of lamb. It’s created to work well as a casserole and with the meat mixture in the bottom of the baking dish and the mashed potatoes spread over the top. One big scoop will fill you up until the dessert.
The savory flavor combinations in this dish make it a meal your family will request again and again. If you make a double batch, you can freeze the second one and pull it out when you don’t have the time to make dinner or you don’t have anything planned.
- 1 medium white onion, chopped: White onions work best for this dish.
- 1 carrot, chopped: Don’t worry about peeling the carrots as long as they are washed.
- 1 pound (500g) ground beef: 90% lean beef works well since the beef stock provides additional moisture.
- 2 tablespoon tomato paste: You can buy this in a tube or can. You can freeze any leftovers to use later.
- 1 tablespoon Worcestershire sauce: This makes the dish more savory and gives it a distinct flavor.
- 2 cups (500g) beef stock: You can use stock from cans, boxes, or homemade.
- 1 1⁄2 pound (750g) potatoes, chopped, boiled: This step will need to be done in advance.
- 3 tablespoon butter: Salted or unsalted butter will work fine here.
- 1⁄2 cup warm milk: Whole milk helps thicken this dish.
- 2 garlic cloves, minced: Make sure the garlic is not dry when you peel off the skin and still smells strong.
- 1 teaspoon dried rosemary: You also use fresh rosemary if you have some available.
- 5 oz (150g) cremini mushrooms, chopped: Wash any dirt from the mushrooms before chopping them.
How to make shepherd’s pie casserole:
Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions.
1. Preheat the oven.
2. Saute onion and carrots with some olive oil over medium heat for 3-4 minutes.
3. Add mushrooms and cook for 5 minutes, until excess moisture evaporates.
4. Combine vegetables and mushrooms with minced meat, breaking it up with a fork. Cook for 10 minutes.
5. Season meat with salt, pepper, and rosemary. Add garlic, tomato paste, and 1 cup of stock. 6. Stir until combined, then pour in another cup of stock and stew beef over low heat for 10 minutes.
7. Meanwhile, mash cooked potatoes with milk and butter. Season with salt and pepper to taste.
8. Spread meat filling on the bottom of the baking pan, then pipe mashed potatoes on top.
9. Bake at 190C/375F for 45 minutes.
Tips for success:
Here are a few tips for success and variations you can try to make this the best shepherd’s pie casserole you've ever had.
- You can add other vegetables depending on what you like and what you have in your refrigerator. Try green beans, asparagus, parsnips, celery, or zucchini.
- Make this dish vegetarian by leaving out the ground beef and replacing the beef stock with vegetable stock.
- Rosemary is a classic herb for shepherd’s pie, but you can also use oregano, thyme, parsley, or bay leaves.
Can I make Shepherd's pie casserole in a crockpot?
You can make this dish in a slow cooker by sauteing the onions, carrots, mushrooms, and ground beef in a pan. Add in the garlic, seasonings, and tomato paste and stir to combine. Then, pour the mixture into the bowl of the crockpot, add the beef stock, and cook on low for eight hours.
Serve the mashed potatoes on the side.
What other ways can I make the potatoes for this dish?
If the texture of mashed potatoes isn’t your favorite, there are other ways to incorporate potatoes into this dish.
You can substitute tater tots, diced potatoes, hashbrowns, or sweet potatoes on the side.
Can I use a different kind of meat in this casserole?
Lamb is the traditional meat to use in shepherd’s pie, but you can use other types of meat if you’d prefer. It’s all up to you and your preference. This recipe uses ground beef, but you can also use ground turkey, chicken, or pork.
How to store:
Store any leftover casserole in an airtight container in the refrigerator for up to five days. Reheat it in the microwave with 30-second increments until it’s hot all the way through.
To freeze the entire casserole, wrap it in aluminum foil and plastic wrap. Label it with what it is, how to cook, and the date. Labeling will help you remember later. Remember that if you cook it from frozen, it will take longer to cook in the oven without thawing first. Keep the foil on until the last 30 minutes of cooking so the top can brown.
Can I make this casserole in an instant pot?
Yes, you can make this dish in a pressure cooker. This makes it a one-pot meal that is always easy to clean up.
Is this dish keto-friendly?
No, this casserole isn’t inherently low-carb because of the mashed potatoes on top. However, you can simply remove the potatoes to get a dish that is keto-friendly.
How can I thicken up this casserole?
If this dish isn’t thick enough, you can add a slurry of beef stock and flour whisked together in a small bowl. Once there are no lumps (or very few), mix it in with the rest of the beef mixture. This will help the sauce thicken while baking.
- 1 medium white onion, chopped
- 1 carrot, chopped
- 1 pound (500g) ground beef
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups (500g) beef stock
- 1 1⁄2 pound (750g) potatoes, chopped, boiled
- 3 tablespoon butter
- 1⁄2 cup warm milk
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary
- 5 oz (150g) cremini mushrooms, chopped
- Saute onion and carrots with some olive oil over medium heat for 3-4 minutes.
- Add mushrooms and cook for 5 minutes, until excess moisture evaporates.
- Combine vegetables and mushrooms with minced meat, breaking it up with a fork. Cook for 10 minutes.
- Season meat with salt, pepper, and rosemary. Add garlic, tomato paste, and 1 cup of stock. Stir until combined, then pour in another cup of stock and stew beef over low heat for 10 minutes.
- Meanwhile, mash cooked potatoes with milk and butter. Season with salt and pepper to taste.
- Spread meat filling on the bottom of the baking pan, then pipe mashed potatoes on top.
- Bake at 190C/375F for 45 minutes.
Amount Per Serving: Calories: 111Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 160mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 5g