Skip to main content

Superhero Shepherd's Pie

Try this mix of vegetables and ground beef topped with mashed potatoes for a comforting meal.
Kid friendly
Plate of a ground beef and vegetable mix with a layer of mashed potato on top.
Prep time: 15 minutes
Cook time: 60 minutes
Makes: 10 cups
Nutrition Facts: View label

Ingredients

2 large baking potatoes, peeled and diced
½ cup shredded cheddar cheese
½ cup 1% or nonfat milk
½ teaspoon salt
¼ teaspoon black pepper
1 pound lean ground beef (15% fat)
1 teaspoon onion powder (optional)
3 Tablespoons flour
4 cups frozen mixed vegetables
1 cup low-sodium broth (any type)
 

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Put diced potatoes in saucepan; add enough water to barely cover. Bring to boil. Reduce heat and simmer, covered, for about 15 minutes or until soft.
  4. Drain potatoes and mash. Stir in milk, cheese, salt and pepper. Set mixture aside.
  5. Preheat oven to 375 degrees F.
  6. Brown meat in a large skillet. Add onion powder, if desired. Stir in flour and cook for 1 minute, stirring all the time.
  7. Add vegetables and broth. Stir until bubbly, about 5 minutes.
  8. Spoon vegetable mixture into an 8x8-inch square baking dish. Spread potato mixture over the top.
  9. Bake until hot and bubbly, about 25 minutes.
  10. Refrigerate leftovers within 2 hours.

Notes

  • For extra flavor, add diced onion and garlic to meat when browning.
  • Try any mix of frozen, cooked or canned and drained vegetables you have on hand.
  • Try other seasonings such as garlic powder, thyme, oregano or cilantro.
  • Broth can be homemade, canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

Comments

I just made this for dinner with puff pastry and soy curls instead of meat - so kind of a pot pie, I guess! - and it tasted wonderful! It was a great vegetarian meal that was very filling. The onions definitely help with the flavor.

Could this be made in the skillet only with instant mashed potatoes on top? I'd like to use this for a class with limited kitchen material and no oven. 

This is a simple and tasty basic recipe that lends itself to what you have on hand and the seasoning you like. I used frozen cauliflower, red bell pepper, corn and chopped kale. I put onions in with the beef as suggested by a previous comment. I added garlic and some red pepper flakes. I also had a sweet potato so mashed it along with yellow potatoes. Yum! We will make this again. I imagine it will be great when the vegetables are garden fresh, too.

All my kids liked this dish which is a small miracle.  I added diced onion when I browned the meat.

Thick and filling main dish. I'm thinking a little garlic powder and chopped onion could go a long way. Definitely am going to give this recipe another try!

You might also like...

Recipes A to Z (without photos)

Spinach with Garbanzo Beans
Bowl of bright green salad with beans.

Spinach with Garbanzo Beans

Garlicky, tender garbanzo beans sauteed with spinach for a warm and delicious meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Crispy Parmesan Baked Fish
Plate of breaded, flakey white fish with slices of lemon.

Crispy Parmesan Baked Fish

Add more fish to your meals with this easy and healthy battered white fish with parmesan and herbs.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
8 Servings
Peanut Sauce
Bowl of Peanut Sauce shown with bowls of raw vegetables for dipping.

Peanut Sauce

This smooth and nutty sauce is so easy to make. It adds savory flavor to grilled chicken and meats, noodle dishes, stir-fries and grain bowls. It's even delicious as a dip for raw vegetables.
Prepare:
10 minutes
Makes:
about ½ cup
Cauliflower Salad
Photo of Cauliflower Salad

Cauliflower Salad

Tender veggies with a creamy dressing make a perfect side dish. Great for summer BBQs!
Prepare:
20 minutes
Makes:
5 Cups
Cranberry-Orange Relish
Bowl of cranberry relish served with a pancake.

Cranberry-Orange Relish

Serve with this sweet-tart relish with dinner, breakfast or as a tasty snack.
Prepare:
15 minutes
Makes:
2 ½ cups
Garden Herbal Tea
Mugs of water infused with herbs and orange peels.

Garden Herbal Tea

A quick and easy way to enjoy cold or warm tea using whatever herbs you like.
Prepare:
10 to 15 minutes
Makes:
1 cup
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.