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This easy Shepherd’s Pie is made with an instant mashed potato topping and just 6 ingredients in the ground beef filling – for a no-fuss family dinner everybody loves!
Shepherd’s Pie, isn’t it just the best casserole dinner? The gravy, the mashed potato topping, the ground beef filling… So many childhood memories for me.
These days, I don’t have the time to whip one up completely from scratch – which is why I always reach for this quick prep, easy, shortcut version. It’s made with instant mashed potatoes, brown gravy mix and condensed cream of mushroom soup. Apart from browning the beef, you don’t need to do any cooking before the casserole hits the oven!
By the way, fun fact: Authentic Shepherd’s Pie is actually made with ground lamb, not beef. Which is also why it’s called a “Shepherd’s Pie”. My recipe is totally for an American version of Shepherd’s Pie with ground beef, most of us call it “Sheppards Pie” anyways, so does it really matter? 😉
Ingredients you’ll need
This is just an overview of the ingredients needed – scroll to the recipe card at the bottom for exact quantities and instructions.
Ingredient notes
- Condensed cream of mushroom soup: If you don’t like the condensed mushroom soup, condensed cream of onion or bacon work as well.
- Frozen mixed vegetables: I prefer a classic mix with corn, peas, diced carrots and green beans. Feel free to use any frozen vegetables you like, but I do recommend using bite-sized vegetables.
- Instant mashed potatoes: Use your favorite variety here. Whenever I’m at a store that carries a “complete” instant mash, I’ll absolutely grab it to make life even easier. Remember to have milk and butter (or any ingredients the box calls for) on hand to whip up the mash if you’re using instant mashed potatoes that don’t say “complete” on the box.
Step by step photos
This recipe is too easy! Once you browned the beef in a large skillet, just stir in the brown gravy mix, the condensed cream soup and the beef broth. Then, fold in the frozen mixed vegetables. Done!
Spread this in a large casserole dish (mine is a little under 9×13 inches), top with mashed potatoes and cheese and bake!
It’s best to let the casserole sit on the counter for 10 minutes before serving, to let the gravy thicken a little. It’s hard, but worth it 😉
See? This is almost too easy to call dinner! Almost.
Recipe tips
- No need to let the beef cool down before adding the remaining ingredients to the filling – it’s actually easier to stir it up while the beef is hot!
- If you want perfectly separate layers, you’ll need to let the filling cool down completely before adding the mashed potatoes. I pretty much never bother, but for the perfectionists among us 😉
- Feel free to adjust the amount of potatoes to your taste. We like a thick layer of potato, so if you want a thin layer, reduce the amount of mashed potatoes.
Make ahead instructions
You can make ahead the filling up to 3 days. Just place it in the casserole dish, let cool to room temperature for 30 minutes and cover with foil. Refrigerate for up to 3 days.
To bake, remove the casserole from the fridge and uncover. Let sit on the counter while the oven preheats. Top with mashed potatoes and cheese and bake as directed in the recipe, or until heated through and bubbly.
I do not recommend freezing the casserole, as the cream soup can split after being frozen. Feel free to try, I have never bothered to try because the dish is so quick to whip up.
Serving suggestions
I love Shepherd’s Pie, because it’s a complete meal! If you wanted a side for a special meal, I recommend sautéed green beans, corn on the cob or glazed carrots.
If you’re a salad person, a bean salad or a tossed green salad are nice, too!
More easy dinners
- Copycat Alice Springs Chicken
- Crockpot Tortellini Soup
- Instant Pot Spaghetti
- Hamburger Foil Packets
If you tried this recipe, don’t forget to add a review by tapping the stars in the recipe card below!
Easy Shepherd's Pie with Instant Mashed Potatoes
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour 5 minutes
This easy Shepherd’s Pie is made with an instant mashed potato topping and just 6 ingredients in the ground beef filling – for a no-fuss family dinner everybody loves!
Ingredients
- 1 pound ground beef, browned and drained
- 1 (3/4-oz) package brown gravy mix
- 1 (12-oz) can cream of mushroom soup
- 1/3 cup beef broth
- 1 (12oz) bag frozen mixed vegetables
- 8 servings instant mashed potatoes, prepared according to package directions (make sure you have the ingredients needed to make the mashed potatoes!)
- 1 cup shredded cheddar cheese
Instructions
- Heat oven to 350F and grease a 9x13 baking dish.
- Combine browned ground beef, gravy mix, mushroom soup and beef broth in a large bowl. Fold in frozen vegetables.
- Spread beef mix in prepared dish and evenly top with prepared mashed potatoes. Sprinkle with cheese.
- Bake casserole in hot oven for 40-45 minutes, or until filling is bubbly. Rest casserole for 10 minutes on the counter before serving.
Notes
- No need to let the beef cool down before adding the remaining ingredients to the filling – it’s actually easier to stir it up while the beef is hot!
- For perfectly separate layers, let the filling cool down completely before adding the mashed potatoes.
- Feel free to adjust the amount of potatoes to your taste. We like a thick layer of potato, so if you want a thin layer, reduce the amount of mashed potatoes.
Ingredient notes
- If you don’t like the condensed mushroom soup, condensed cream of onion or bacon work as well.
- I prefer a classic mix with corn, peas, diced carrots and green beans for the vegetables. Feel free to use any frozen vegetables you like, but I do recommend using bite-sized vegetables.
- Use your favorite instant mashed potatoes. Whenever I’m at a store that carries a “complete” instant mash, I’ll absolutely grab it to make life even easier. Remember to have milk and butter (or any ingredients the box calls for) on hand to whip up the mash if you’re using instant mashed potatoes that don’t say “complete” on the box.
You can make ahead the filling up to 3 days. Just place it in the casserole dish, let cool to room temperature for 30 minutes and cover with foil. Refrigerate for up to 3 days.
To bake, remove the casserole from the fridge and uncover. Let sit on the counter while the oven preheats. Top with mashed potatoes and cheese and bake as directed in the recipe, or until heated through and bubbly.
