Shepherd’s Pie is a dish I often make when I want something quick and easy for supper. A perfect weeknight dinner all in one pan. And comfort food, too!
When it gets to be spring or summer, I never know for sure what time my husband will come in for supper, as he will often work until dark. This is a perfect dish that will hold on the stove for an unknown time. And perfect for my Meat-and-Potatoes guy.
It cooks in under 30 minutes and prep time is next to nothing. Especially when I have leftover mashed potatoes sitting in the fridge! Which is really the only time I make this dish.
Cooking on a Camp Dutch Oven
If you’d like to make this dish in a Camp Dutch Oven, simply follow the directions, but use a Camp Dutch Oven (with feet) directly on camp fire coals (not open fire) or charcoal coals. Once you place the mashed potatoes and cheddar cheese on top, add 10+ coals to the top of the oven and cook for 10-15 until the potatoes are hot and cheese has melted.
See this post from Fresh off the Grid for more Camp Dutch Oven Cooking Tips.
Ingredients for Shepherd’s Pie
(See the full recipe at the bottom of this post.)
Instructions for Making this Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a Chef’s knife and cutting board, dice yellow onion. Mince the garlic. To save time, you may opt to use jarred minced garlic, instead.
With a hand-held grater, coarsely shred the cheddar cheese.
I always recommend buying chunk cheese rather than the pre-shredded type that is available in the stores. Yes, it takes a bit more time to shred, but it tastes and melts so much better.
If using chicken bouillon, add 1 cup boiling water to the bouillon cube and stir until dissolved.
Make the Shepherd’s Pie
In a large skillet, brown the ground beef on medium high heat. I like to use lean ground beef, at least 80/20. Add in the diced onion and minced garlic. Cook until tender.
Stir in creamed soup and frozen mixed vegetables. Add chicken broth to the mixture and stir to combine.
For this recipe, I’ve used whatever creamed soup I happen to have in the cupboard. Cream of Mushroom is my preferred choice, but I’ve also used Cream of Chicken or Cream of Celery.
Bring the mixture to a boil and continue cooking for 6-8 minutes. Season with dried parsley, kosher salt, and freshly ground black pepper to your taste.
While the hamburger mixture cooks, warm the leftover mashed potatoes in the microwave. Add 1-2 tablespoons of butter to the potatoes. See my recipe for Refrigerator Mashed Potatoes Here.
I like to warm the mashed potatoes in the microwave so they are nice and soft before spooning them onto the meat.
Cover mixture with warm mashed potatoes. Sprinkle top with shredded cheddar cheese. Allow to cook another 10 minutes. May place a lid over the pan while this cooks to help melt the cheese.
Let all of these ingredients cook in your skillet until they are bubbly and well seasoned. Allow to cool a bit before serving or you’ll end up burning your tongue!
Serve warm with a slice of bread and butter. This recipe will serve 4-6 people.
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Shepherd’s Pie
Ingredients
- 1 pound ground burger lean 80/20
- 1 cup sweet onion diced
- 1 tablespoon minced garlic
- 10.5 oz creamed mushroom soup or cream of chicken or celery
- 1 cup chicken broth water + 1 chicken bouillon cube
- 1 1/2 cups frozen mixed vegetables
- 1 tablespoon dried parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups leftover mashed potatoes
- 2 tablespoons butter
- 1 cup cheddar cheese shredded
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Instructions Click to Start Cooking
- Gather all your ingredients so that you have everything close at hand on the counter or table.
- Using a Chef's knife and cutting board, dice sweet onion. Mince the garlic (or use jarred minced garlic to save time.)
- With a hand-held grater, coarsely shred the cheddar cheese.
- If using chicken bouillon, add cube to 1 cup boiling water. Stir until dissolved.
- In a large skillet, brown the ground beef. I like to use lean ground beef, at least 80/20.
- Add in the diced onion and minced garlic. Cook until tender.
- Stir in the mushroom cream soup and frozen mixed vegetables. Add chicken broth and stir to combine.
- Bring the mixture to a boil and continue cooking for 6-8 minutes. Season with dried parsley, kosher salt and freshly ground black pepper to your taste.
- While the hamburger mixture cooks, warm the leftover mashed potatoes in the microwave. Add 2 tablespoons of butter to the potatoes.
- Cover mixture with warm mashed potatoes. Sprinkle top with shredded cheddar cheese. Allow to cook on low for another 10 minutes. May place a lid over the pan while this cooks to help melt the cheese.
- Allow the dish to set for 7-10 minutes before serving. Serve warm with a slice of bread and butter. Serves 4-6.
