Speedy Shepherd's Pie

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Speedy Shepherd's PieRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Making the most of supermarket convenience items gets this family favorite on the table in a flash. Precut matchstick carrots are easier to chop into small pieces quickly, and using prepared mashed potatoes for the topping is a good trick for when you don't have leftover mashed potatoes on hand.

Serves 4 (serving size: 2 cups)


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1 pound 93% lean ground beef
1 cup matchstick-cut carrots, finely chopped
1 cup prechopped onion
4 garlic cloves, minced
2 tablespoons unsalted tomato paste
1 cup unsalted beef stock, divided
2 teaspoons cornstarch
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
1 1/2 cups frozen green peas
1 (24-ounce) package prepared mashed potatoes (such as Simply Potatoes)
2 tablespoons freeze-dried onion
1/2 teaspoon Hungarian sweet paprika


1. Preheat oven to 500°.

2. Place beef in a large skillet over high heat; cook 5 minutes or until browned, stirring to crumble. Add carrot, onion, and garlic to pan; cook 2 minutes. Stir in tomato paste; cook 30 seconds. Combine 1/4 cup stock and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture, remaining 3/4 cup stock, Worcestershire, pepper, and salt to pan. Stir in peas. Cook 2 minutes or until slightly thickened.

3. Place beef mixture in a 2-quart glass or ceramic baking dish. Top evenly with mashed potatoes. Sprinkle freeze-dried onions and paprika over potatoes. Bake at 500° for 5 minutes.

Created date

August 2015

Nutritional Information

Calories 419
Fat 13.8 g
Satfat 6.9 g
Monofat 3.9 g
Polyfat 0.6 g
Protein 31 g
Carbohydrate 44 g
Fiber 8 g
Cholesterol 81 mg
Iron 5 mg
Sodium 681 mg
Calcium 85 mg