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Quick Beef Shepherds Pie

Shhh—don't tell anyone this delicious dinner takes only minutes to get on the table.

Serves 6
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
367 calories per serving


> 1 lb ground beef
> 1 tbsp olive oil
> 1 tsp dried minced onion
> 1/2 tsp dried oregano
> 1/2 tsp garlic powder
> 1 1/2 tbsp tomato paste
> 1 1/2 cups canned low-sodium beef broth
> 1 (15 oz) canned sliced carrots
> 1 (15 oz) canned  peas
> 1 (10.5 oz) canned cream of mushroom soup
> 1 (4.7 oz) pkg instant mashed potatoes
> 1/4 cup Parmesan cheese


Place rack in center of oven and preheat broiler. In a large pot, heat olive oil over high heat. Add beef, onion, oregano and garlic powder, stirring to break up and brown meat, about 4 min. Add tomato paste and cook for 1 min.
Add broth and bring to a boil, scraping the sides and bottom of the pan to deglaze. Add drained vegetables, lower heat and simmer for 2 min. Stir in soup and simmer another 2-3 min. Taste for seasoning and add salt (in moderation), if necessary. Cover and set aside.
Make potatoes according to package instructions. Transfer meat mixture to a greased baking dish and top evenly with potatoes. Sprinkle with cheese. Place in middle of oven and broil until bubbly and cheese is golden brown (watch carefully) about 3 min.

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