Shepherd’s Pie with Instant Potatoes
Shepherd’s pie with instant potatoes is made with a delicious base of creamy vegetables and ground beef. To make this recipe easier, it is topped with instant mashed potatoes. Every bite of this shepherd’s pie is the ultimate comfort food.
Shepherd’s pie with instant potatoes
This is one of the meals that I make on rotation at least once a month. My husband loves it, I love it, AND my kids love it! I was first introduced to shepherd’s pie when a friend brought us a meal after I had our first baby. I was sold! It is the perfect comfort food, blending hearty and savory flavors with an unbeatable ease of preparation.
This shepherd’s pie recipe is prepared with ground beef. Traditional shepherd’s pie is made with ground lamb. I never have ground lamb on hand, however I do have a freezer full of ground beef! I personally love the flavor of ground beef in this recipe and I think it makes the recipe much easier to prepare.
Ingredients in shepherd’s pie with instant potatoes
- Ground beef: used as the protein base layer for this recipe
- White onion: sauteed with the ground beef adds fantastic flavor
- Canned green beans: we love green beans in my house and I love adding the additional can to this recipe
- Frozen mixed vegetables: I typically use a mix that includes carrots, peas, and green beans
- Cream of mushroom soup: to add richness and creaminess to the base layer
- Instant mashed potatoes: to top the dish with. SO much easier!
- Sharp cheddar cheese: you will use this in the base mixture and to top the potatoes with
- Worcestershire sauce
- Garlic powder
- Onion powder
- Salt
- Pepper
How to make shepherd’s pie with instant potatoes
- Preheat oven to 400 degrees
- In a large cast iron skillet, add in ground beef and onion. Over medium heat, brown the ground beef, breaking into small chunks while cooking. Drain excess grease.
- Add in cream of mushroom soup, bag of frozen mixed vegetables and can of green beans. Over medium heat, cook for about 4-5 minutes until the mixture is warm and vegetables have softened.
- While the vegetables are cooking, add in Worcehshire sauce, garlic powder, onion powder, salt, and pepper.
- Mix in 1/2 cup of cheddar cheese
- In a separate pot, prepare instant mashed potatoes according to package directions
- Add the mashed potatoes directly on top of the ground beef mixture.
- Sprinkle on remaining 1 cup cheddar cheese
- Place the cast iron skillet in the 400 degree oven for 10 minutes until the cheese is melted.
- Enjoy!
Why you will love this recipe
- Fast: Using the instant mashed potatoes as the topping saves time without sacrificing texture or flavor. The instant mashed potatoes are fluffy, creamy, and buttery.
- The perfect combo of ingredients: The rich, savory ground beef filling pairs perfectly with the creamy vegetables. The cheesy mashed potatoes serve as the perfect topping.
- Versatile: You can customize the seasonings or omit the cheese. You could easily swap out ground beef for ground lamb or chicken.
FAQ
What to serve this recipe with
This recipe is a great meal all on its own! Some delicious options to serve it with include: salad, corn bread, biscuits, or one of these recipes:
Sauteed Green Beans with Bacon and Onion
Spaghetti Squash with Parmesan Cheese (Slow Cooker Recipe)
Equipment needed
- Cast iron skillet OR a skillet and baking dish
- Medium sized pot to make instant mashed potatoes
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How to store and reheat
Store in an airtight container in the fridge for up to 4 days. You can reheat in the microwave or in an baking dish in the oven at 350s degrees. It will vary how long based on how much you have leftover!
Tips for success
- When cooking with a cast iron skillet you want to preheat the pan! Then add a thin layer of oil. This will prevent your meat and onions from sticking.
- Using a cast iron skillet allows you to easily move the skillet from the stove top straight into the oven.
Shepherd’s Pie with Instant Potatoes
Equipment
- 1 large cast iron skillet
Ingredients
- 2 pounds ground beef
- 1 medium white onion diced
- 1 14.5 ounce can of green beans drained
- 1 12 ounce bag of frozen mixed vegetables (mine included carrots, corn, and green beans)
- 1 10.5 ounce can cream of mushroom soup
- 1 ½ cup sharp cheddar cheese shredded
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups instant mashed potatoes this was 8 servings on the box mix I made.
- Check additional ingredients on your instant mashed potatoes. Mine required butter and milk.
Instructions
- Preheat oven to 400 degrees
- In a large cast iron skillet, add in ground beef and onion. Over medium heat, brown the ground beef, breaking into small chunks while cooking. Drain excess grease.
- Add in tomato paste, cream of mushroom soup, bag of frozen mixed vegetables and can of green beans.
- Add in Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Over medium heat, cook for about 4-5 minutes until the mixture is warm and vegetables have softened.
- Mix in 1/2 cup of cheddar cheese
- In a separate pot, prepare instant mashed potatoes according to package directions
- Add the mashed potatoes directly on top of the ground beef mixture.
- Sprinkle on remaining 1 cup cheddar cheese
- Place the cast iron skillet in the 400 degree oven for 10 minutes until the cheese is melted.
- Enjoy!
Notes
- To make without a cast iron skillet: Cook the meat mixture in a large frying pan then transfer into a 9 x 13 baking dish.
- When cooking with a cast iron skillet you want to preheat the pan! Then add a thin layer of oil. This will prevent your meat and onions from sticking.
