Easy Shepherd’s Pie with Frozen Vegetables
This easy shepherd’s pie with frozen vegetables is an easy classic comfort food that your entire family will enjoy. From the juicy meat, the savory sauce and vegetables, and the creamy mashed potatoes, this is the perfect easy dinner.
This classic dish, loved by all, combines tasty layers of goodness. From the savory meat, the tenderness of the vegetables, and the creamy mashed potatoes, this easy shepherd’s pie with frozen vegetables will quickly become one of your family’s favorite meals.
To simplify this recipe we use frozen vegetables. Not only does this simplify things, but also as some great texture to this already tasty dish.
There is something so comforting about a nice hot meal with family at the end of a busy day. One of my favorite times of the day is dinner/supper with my family. It always has been, since I was a little girl.
Some other family favorite meals my family enjoys together include Easy Hamburger Helper, 20-Minute Sloppy Joes, and Baked Macaroni and Cheese.
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INGREDIENT NOTES FOR SHEPHERD’S PIE
- Olive oil: To add some great flavor to this homemade shepherd’s pie recipe, we use olive oil. Olive oil also adds to the browning of the meat giving it more flavor.
- Ground beef or turkey: Ground beef is the preferred choice for this dish, however, you can also use ground turkey or chicken.
- Salt & Pepper: To give the meat and this dish some extra flavor, a little salt, and pepper will do the trick.
- Russet potatoes: You can use any kind of potato for this classic shepherd’s pie, however, I like russet best for the starch content which makes them great for mashing with milk and butter.
- Onion & Garlic powder: Both with their aromatic taste, onion, and garlic powder are a must for this recipe.
- Parsley: The added flavor from the parsley is just what this recipe needs. Parsley is also rich in vitamin K which is a nice bonus to this tasty shepherd’s pie with ground beef.
- Beef broth: To add some extra flavor to the meat and bring out the beef flavor while creating a nice gravy, we use beef broth, low sodium is best.
- Ketchup: To keep this simple shepherd’s pie moist, flavourful, and rich in taste we use ketchup. Again, opt for low sodium to help control the salt.
- Brown sugar: For a little sweetness to help offset the sourness from the ketchup, we added a little brown sugar to this shepherd’s pie gravy.
- Frozen mixed vegetables: Frozen mixed vegetables save time to help keep this recipe nice and easy.
- Butter or margarine: To make the best creamy potatoes for the top of this shepherd’s pie dish, butter or margarine adds some richness.
- Milk: Milk makes the potatoes moist and extra creamy.
- Chives: The perfect mix in for the mashed potatoes that go on top of this layered dish are chives! They add a great texture as well.
- Paprika: For a tasty, smoky, and mild flavor paprika for a garnish on the mashed potatoes works perfectly and also adds a nice color to the top while tasting delicious.
STEP-BY-STEP INSTRUCTIONS
- Peel the potato, rinse, cube it into small pieces, and boil in a medium-sized pot for 10-12 minutes on medium heat, until the potatoes are tender enough to mash.
- Fry ground beef or turkey in 1 tbsp of extra-virgin olive oil, season with salt and pepper until cooked fully, no pink remains and juices run clear.
- Preheat the oven to 350°F.
- While the potatoes and ground meat cook, in a small mixing bowl, mix together beef stock, ketchup, brown sugar, garlic powder, onion powder, and parsley until combined.
- Measure out your mixed vegetables. Once the meat is cooked add the mixed vegetables to the meat mixture followed by the sauce you just made. Stir everything together until combined, and remove from heat.
- Once the potatoes are cooked, drain off the water and mash in the butter, milk, and chives.
- Layer in your meat and vegetable mixture. Spread evenly into the bottom of the dish. Evenly spread the potato mixture on top.
- Top the pie with paprika and little fresh ground pepper, and parsley.
- Bake uncovered for 20 minutes.
- Let the pie rest for 10 minutes before serving.
EXPERT TIPS
Russet potatoes work best for this recipe. Because they have more starch they are more creamy in texture. The butter and milk add such a nice texture to the mashed potatoes, making the top layer extra creamy.
Cut your potatoes small for boiling. It doesn’t matter what they look like or how small they are because you are boiling to mash them. This will reduce the boiling time for this dish. Which again, makes this recipe EASY!
If you want your mashed potatoes crispier for this shepherd’s pie, bump your oven to broil for the last 2 minutes of the baking time.
To bring out the flavors even more, use fresh herbs.
STORAGE TIPS & FREEZER INSTRUCTIONS
One thing I love about this easy shepherd’s pie recipe is that it makes great leftovers. Simply store your leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave.
I also like that this recipe is great for the freezer, making for a quick grab-and-serve lunch when you are in a crunch and you are “hangry”.
To freeze, simply portion out the dish, which makes up to 9-10 servings, and wrap in press-n-seal once cooled and freeze. Thaw the night before in the refrigerator. Reheat in the microwave.
You can also freeze the entire dish once it has cooled completely. I recommend baking the dish in a disposable aluminum foil container sprayed with oil. Layer in the layers as per the directions.
Once the shepherd’s pie has cooled, wrap it well with plastic wrap (press n seal is best) and a layer of aluminum foil, and freeze for up to 3 months to maintain freshness.
To reheat the frozen shepherd’s pie, let the pie thaw in the fridge for about 12 hours and reheat covered with foil for 30-40 minutes at a temp of 350 F.
HOW TO PREP AHEAD
You can easily make this quick shepherd’s pie recipe ahead of time, to save time for when you want to serve it. Simply make the dish, including adding the paprika for garnish on top and store it in the refrigerator overnight, and pop it in the oven before you are ready to serve it the next day.
VARIATIONS FOR SHEPHERD’S PIE
- Meat choice: instead of ground beef you could use another ground meat such as lamb. If you want a lighter twist to this classic shepherd’s pie you could use ground chicken or turkey.
- Sweet potato: Sweet potato adds such a nice color to this tasty shepherd’s pie with a touch of sweetness. When using sweet potato, I recommend using nutmeg as a garnish instead of paprika.
- Vegetarian option: You could easily make this shepherd’s pie vegetarian but swap out the meat for lentils and beans, along with extra vegetables. Instead of beef broth you could use vegetable broth.
Yes, as mentioned, you can make this dish ahead of time! Refrigerate for up to 24 hours before baking. You will need to adjust the cooking time as the dish will need more cooking time coming from the fridge.
Shepherd’s pie is a meal on its own, however, you can serve it with a side salad or steamed/roasted vegetables.
You can! However, keep in mind this will change the texture and taste slightly. If you are short on time this is a great alternative way to speed up the cooking process.
OTHER RECIPES YOU MAY LIKE TO MAKE
Easy Shepherd’s Pie with Frozen Vegetables
Ingredients
- 1 tbsp olive oil extra virgin
- 1.5 lb ground beef or turkey
- ¼ tsp salt
- ¼ tsp ground pepper
- 4 cups potatoes approx. 5-6 medium-large sized potatoes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp parsley dried
- ½ cup beef stock low-sodium
- ¾ cup ketchup no salt added
- ¼ cup brown sugar
- 2 cups frozen mixed vegetables peas, corn, green beans, carrot
- 4 tbsp butter or margarine low-sodium
- ⅓ cup milk fresh
- 1 tbsp chives dried
- 1 tsp paprika
Instructions
- Preheat the oven to 350°F.
- Prepare a medium boiling pot, half filled with water and a pinch of salt.
- Peel the potatoes, rinse, and cube them into small pieces. Carefully add the potatoes to the pot of water, bring to a boil and boil for 10-12 minutes on medium heat, until the potatoes are tender enough to mash.
- Prepare a medium-sized fryign pan with olive oil on medium heat. Add in beef adn season with salt adn pepper.
- Cook fully until juices run clear and no pink remains.
- While the potatoes and ground meat cook, in a small mixing bowl, mix together beef stock, ketchup, brown sugar, garlic powder, onion powder, and parsley until combined.
- Measure out your mixed vegetables. Once the meat is cooked add the mixed vegetables to the meat mixture followed by the sauce you just made. Stir everything together until combined, and remove from heat.
- Once the potatoes are cooked, drain off the water and mash in the butter, milk, and chives.
- Layer in your meat and vegetable mixture. Spread evenly into the bottom of the dish. Evenly spread the potato mixture on top.
- Top the pie with paprika and little fresh ground pepper, and parsley.
- Bake uncovered for 20 minutes.
- Let the pie rest for 10 minutes before serving.
I love how easy this recipe is to make! The leftovers came in handy for the next day’s lunches, will make this recipe again! Thank you for sharing!
Leftovers is like my food love language… lol helps with those busy mornings getting everyone ready and out the door!
I made this the night before and cooked it the next day! Delicious!
Yay! I love preparing ahead!
This shepherds pie recipe was easy and delicious. Will make again! Thanks 🙂
Thank you 🙂 🙂
I made this shepherds pie the night before and it was such a quick meal to pop in the oven and my kids loved it! Thanks!!
awesome 🙂