In need of a family favorite dinner idea that is perfect all year long? This version of Shepherd’s Pie is loaded with fresh vegetables and baked with crispy sliced potatoes on top.
Some people only think of making a Shepherd’s Pie dish around Saint Patrick’s Day but this easy dinner idea is perfect all year long. Ground beef, fresh vegetables, and potatoes give you an all in one meal the whole family will enjoy. Traditional Shepherd’s Pie is actually made with lamb in the Irish culture but it has been adapted over time and most people make it with ground beef. Ground beef versions are actually called “Cottage Pie”. If you prefer, you could make this dish with ground turkey, too. Either way, this hearty dish is delicious and the whole family will love it.
Other versions of this classic dish are generally made with mashed potatoes and cheese on top. We simplify and keep it a little healthier with thin sliced potatoes on top. They bake up perfectly for a nice crispy finish. If you want to make mashed potatoes, that is fine, too!
Key Ingredients in this Shepherd’s Pie
- Ground Beef– we used lean ground beef but ground turkey would work, too.
- Carrots– we used fresh carrots in this recipe. They are packed with Vitamin A which is great for our vision and skin health.
- Green Beans– these fresh green beans provide wonderful texture in this recipe. Loaded with minerals and Vitamins, plus they taste great!
- Corn– as a family favorite, corn is a great source of dietary fiber and many other minerals.
- Potatoes– potatoes are a great source of energy for our bodies. They are loaded with potassium, Vitamin C, and Vitamin B6.
How to make this easy Shepherd’s Pie
First start by washing and prepping any of the vegetables you are using. Slice the carrots, chop the onions and green beans, and mince the garlic. Then thinly slice the potatoes, too.
Next heat a large nonstick skillet over medium high heat and add onions, carrots, green beans and corn. Cook for about 10 minutes, or until tender. Then add in the ground beef and cook 10 minutes, or until cooked through.
Add in the garlic, Worcestershire sauce, beef stock, cornstarch and simmer for about 10 minutes, or until most of the liquid evaporates.
Then spoon the veggie/meat mixture into 11×7-inch baking dish using slotted spoon. Layer potatoes on top, overlapping the edges, and brush with oil, salt and pepper. Bake for about 30 minutes, or until the potatoes are tender and browned. Top with cheese and serve hot!
Make sure to PIN IT!
Additions & Substitutions:
- If your family prefers ground turkey or ground chicken- go ahead and sub that out instead of the ground beef.
- Have a bag of frozen vegetables? That is fine, too!
- We used Russet potatoes, but golden or red potatoes would work, too.
- 1 sweet onion chopped
- 3/4 cup sliced carrots
- 1/2 cup chopped green beans
- 3/4 cup no-salt-added corn
- 1 1/4 pound lean ground beef
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1/2 cup unsalted beef stock
- 1 tablespoon corn starch
- 2 russet potatoes thinly sliced
- 1/2 tablespoon olive oil
- 1/2 cup shredded low-fat Cheddar cheese
- Preheat oven to 400°F.
- Heat large nonstick skillet over medium heat; add onions, carrots, green beans and corn, and cook 10 minutes, or until tender. Add ground beef and cook 10 minutes, or until cooked through. Add garlic, Worcestershire sauce, beef stock, cornstarch and simmer 10 minutes, or until most liquid evaporates.
- Spoon veggie/meat mixture into 11×7-inch baking dish using slotted spoon. Layer potatoes on top, overlapping edges, and brush with oil, salt and pepper. Bake 30 minutes, or until potatoes are tender and browned. Top with cheese.