Go Back
Large helping of shepherds pie with potato topping on a white plate with a fork.

Easy Shepherd's Pie with Instant Mashed Potato Topping

Course: Main Course
Cuisine: American
Keyword: shepherd's pie
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 20 servings
Calories: 118kcal
Author: Kara @ Quick and Easy Baking
This shepherd's pie with instant mashed potato topping is super quick and easy to make plus it tastes like you spent hours in the kitchen making it.
Print Recipe
US Customary - Metric

Ingredients

For the filling:

  • 1 pound ground beef
  • 1 cup chopped yellow onion
  • 1 (1.5 ounce) packet beef stew seasoning mix (or use your favorite ground beef seasonings)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 1/2 tablespoons tomato paste
  • 1 (.87 ounce) packet brown gravy mix (the gravy packet needs to be the size that makes 1 cup)
  • 1 3/4 cup water (1/4 cup water will be for browning the beef)
  • 1 1/2 cup frozen mixed vegetables such as carrots, peas, corn etc.

For the potato topping:

  • 4 cups boiling water
  • 1 (8 ounce) packet family-sized mashed potato mix (make sure you're using the family sized packet)
  • 2 cup shredded cheddar cheese

Instructions

For the filling:

  • Preheat the oven to 375 degrees F while you make the filling and topping.
  • In a large skillet, cook the ground beef, onion, beef seasoning and 1/4 cup water until the meat is browned and cooked through. (Don't add salt yet as the seasoning packets will contain salt and you may not need to add any. Test after the filling is made.)
  • Drain the grease.
  • Add the Worcestershire sauce, garlic and tomato paste and stir well for about a minute.
  • Add the gravy packet, 1 1/2 cups water and the frozen mixed vegetables, cover and simmer for about 5-7 minutes, or until the frozen vegetables are cooked. Remove the lid and let the water cook down a little more if any is left in the skillet.
  • Taste test it and add salt and pepper if needed. (The seasoning packets add a good amount of salt, so you may not need any.)
  • Set the beef mixture aside while you make the topping.

For the topping:

  • Make the mashed potatoes according to the package instructions. Make sure you use a family-size mashed potato mix and that they're not too thick or they won't spread easily on top of the beef mixture.

Assembling the Shepherd's Pie:

  • Add the meat mixture to a 7x11 or 13x9 inch casserole dish and spread evenly. Spoon the mashed potatoes over the meat mixture and spread evenly.
  • You can bake it immediately at this point, or cover and bake later that same day or the next day.
  • Bake uncovered for approximately 10 minutes. (If it's been chilled, it will need to bake longer to heat fully.) Once heated well, take the casserole out of the oven and sprinkle with shredded cheese. Put the casserole back into the oven for another 5 minutes until the cheese is melted.
  • Cool for a bit before serving.

Notes

How to store: This shepherd's pie should be stored covered, in the refrigerator and can last up to 3 days.
How to serve: Serve this pie warm. If cold, place slices into the microwave to heat. This pie is also good served with a side salad and baked crescent rolls or biscuits.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer any questions you may have.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 118kcal | Carbohydrates: 3g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 120mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 826IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg