Shepherd’s Pie

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  • 1 1/2 lb Lean Ground Beef
  • 1 small Onion finely diced
  • 12 oz bag Frozen Mixed Vegetables (2 cups)
  • 3 tbsp Tomato Paste
  • 2 tsp Garlic Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Worcestershire sauce
  • 14.5 oz can Beef Broth (1 3/4 cupS)
  • 2 tbsp Flour
  • 1 pkg (20 oz) Refrigerated Mashed Potatoes
  • Olive Oil
  • PAM


  • Preheat oven to 375F.
  • In a large skillet sauté Onions in Olive Oil over medium high heat for about 5 minutes.
  • Add Ground Beef and Tomato Paste, cook for another 5 to 7 minutes until thoroughly cooked. Drain excess fat.
  • Add Frozen Vegetables, Salt, Pepper, and Worcestershire Sauce; cook over medium heat, about 5 minutes until vegetables are hot, stir frequently.
  • Pour Broth into a small bowl and mix in Flour. Pour Broth and Flour mixture into Beef and Vegetable mixture; bring to a boil and cook another 5 minutes.
  • Spray PAM into 2 1/2 quart Casserole dish. Spoon Beef and Vegetable mixture into casserole. Spread Mashed Potatoes on top; fluff with fork.
  • Bake 20 to 25 minutes.


  • Substitute 2 cups of favorite chopped vegetables for bag of Frozen Vegetables.
  • Substitute Instant Mashed potatoes that are prepared according to package directions for Refrigerated Mashed Potatoes.
  • Place casserole dish on baking sheet to catch boil over if casserole dish is filled to very top.