Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4 servings
This Shepherd’s Pie is a comforting meal perfect to serve during busy days. Throw this together in less than thirty minutes using just a few simple ingredients. So easy it’ll be hard to mess this up!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
¼ onion
1 pound of ground beef
½ c. red wine can substitute for beef broth
1 teaspoon garlic, chopped
2-3 medium carrots, optional
3-4 medium potatoes
1 can of corn, drained
¼ c. grated Parmesan cheese
2 c. milk warmed
Salt and pepper to taste
1 packet brown gravy mix
1 carton of mushrooms, optional
How to make 30 Minute Shepherd’s Pie
Step 1: Boil the sliced potatoes until fork tender. In the meantime, chop the carrots (if using) and onions into bite-sized pieces. Place them in another skillet along with the ground meat and cook until the meat is almost browned.
Step 2: Into quarters, cut the mushrooms and add them to the beef mixture. Then, add the gravy packet, and 1 c. milk. Cook until the mixture has thickened. Pour in the red wine (or beef broth) and cook further. To taste, season with salt and pepper.
Step 3: Drain the potatoes when done and set them aside.
Step 4: In a skillet, add the melted butter, garlic, and milk. Bring to a boil, then add the potatoes. Mash and stir and season with salt and pepper.
Step 5: Into a greased oven-proof dish, transfer the beef mixture. On top, place the corn followed by the potatoes.
Step 6: On top, generously sprinkle the Parmesan cheese. Broil the pie until the cheese is golden brown.
Tips:
Make this in advance and keep it in the fridge. When ready to serve, bake at 400 degrees F for about 20 minutes until heated through. This can also be frozen.
For this recipe, you can use leftover mashed potatoes or make your fave mashed potato.
You can skip the corn, carrots, and mushrooms if desired.
Ingredients
- ¼ onion
- 1 pound of ground beef
- ½ c. red wine can substitute for beef broth
- 1 teaspoon garlic, chopped
- 2-3 medium carrots, optional
- 3-4 medium potatoes
- 1 can of corn, drained
- ¼ c. grated Parmesan cheese
- 2 c. milk warmed
- Salt and pepper to taste
- 1 packet brown gravy mix
- 1 carton of mushrooms, optional
Instructions
Step 1: Boil the sliced potatoes until fork tender. In the meantime, chop the carrots (if using) and onions into bite-sized pieces. Place them in another skillet along with the ground meat and cook until the meat is almost browned.
Step 2: Into quarters, cut the mushrooms and add them to the beef mixture. Then, add the gravy packet and 1 c. milk. Cook until the mixture has thickened. Pour in the red wine (or beef broth) and cook further. To taste, season with salt and pepper.
Step 3: Drain the potatoes when done and set them aside.
Step 4: In a skillet, add the melted butter, garlic, and milk. Bring to a boil, then add the potatoes. Mash and stir and season with salt and pepper.
Step 5: Into a greased oven-proof dish, transfer the beef mixture. On top, place the corn followed by the potatoes.
Step 6: On top, generously sprinkle the Parmesan cheese. Broil the pie until the cheese is golden brown.
Notes
Make this in advance and keep it in the fridge. When ready to serve, bake at 400 degrees F for about 20 minutes until heated through. This can also be frozen. For this recipe, you can use leftover mashed potatoes or make your fave mashed potato. You can skip the corn, carrots, and mushrooms if desired.
