Go Back
shepherds pie, easy shepherds pie, shepherds pie with beef, easy dinner, one pot dinner, shepherds pie recipe, coco and ash

Shepherd's Pie

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
resting time 10 minutes
Total Time 45 minutes
Author Coco and Ash


  • 1 tablespoon olive oil
  • 2.5 pounds ground beef
  • 1 small yellow onion - chopped (about 1/2 cup)
  • 4 large cloves of garlic - minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon each of salt and pepper
  • 1 cup frozen peas and carrots mix
  • 2 tablespoons cornstarch
  • 1 cup beef broth concentrate
  • about 5 cups mashed potatoes (homemade or instant is fine)


  • Pre-heat your oven to 400 degrees.
  • If you are making homemade mashed potatoes, start those first then move along to the shepherd's pie. Click here to see my recipe for garlic cream cheese mashed potatoes. 
  • Heat a 12" oven-safe pan over medium high heat and add the olive oil, meat, onion, garlic, thyme, salt, and pepper to the pan and cook until the meat is browned.
  • Add in the peas and carrots and stir to combine.
  • Sprinkle the corn starch over the meat/veggie mixture and then stir until you see no more white. Then add in the beef broth and cook until it starts to bubble. (Just about 2 minutes)
  • Top with the mashed potatoes. If you are using refrigerated or instant, just make sure to warm them first according to the package directions. 
  • Top the mashed potatoes with the parmesan cheese and place in the oven for 30 minutes. 
  • If you'd like the top to be browned more after the 30 minutes, just set the oven to broil and watch very carefully for just a couple of minutes. 
  • Let the shepherd's pie rest for 10 minutes before serving then enjoy!