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Quick Shepherd's Pie
Ground beef and vegetables topped with instant mashed potatoes and baked until golden. Comfort food that uses pantry staples and comes together in 30 minutes.
Allergens: Contains Dairy (butter, milk in mashed potatoes). Check instant potato label.
Ingredients
- 1 lb ground beef (fresh or thawed)
- 1 package instant mashed potatoes (prepared according to package)
- 1 can (15 oz) corn, drained
- 1 can (15 oz) green beans, drained
- 1 medium onion, diced
- 1 tablespoon vegetable oil
Optional Extras
- Salt and pepper
- Garlic powder
- Shredded cheese on top
- Ketchup or Worcestershire sauce mixed into the meat
Equipment
- Large skillet
- Baking dish (8x8 or 9x13)
- Oven
- Knife and cutting board
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the instant mashed potatoes according to the package. Set aside.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 2 minutes.
- Add the ground beef. Break it apart as it cooks, about 5–7 minutes, until no pink remains. Drain any excess grease.
- Season with salt, pepper, and garlic powder. Stir in the drained corn and green beans.
- Spread the meat and vegetable mixture in a baking dish.
- Spread the mashed potatoes evenly on top. Use a fork to make some peaks and ridges (they'll get golden and crispy).
- Bake for 15–20 minutes until the top is starting to turn golden brown.
- Let it rest 5 minutes before serving.
Notes
- No oven? Make this stovetop — layer the meat mixture in a skillet, dollop the mashed potatoes on top, cover, and heat on low for 10 minutes.
- Real potatoes: Boil and mash 3–4 potatoes if you don't have the instant kind.
- Ground turkey works too. Same method.
- Cheese on top: Sprinkle shredded cheese over the mashed potatoes before baking for a golden, cheesy crust.
- Leftovers reheat beautifully in the microwave.