An easier version of the traditional beef shepherd’s pie that keeps the comfort and deliciousness, but saves time and effort.

How was your weekend, my friend? I hope you had a relaxing and fun Easter Sunday with your family! I don’t know how to describe mine. I guess “exciting” is a proper word for my Sunday because I successfully completed my 7-day cleanse challenge on Saturday. Sunday was the first day that I could go back to normal food. Yay!

An easier version of the traditional beef shepherd's pie that keeps the comfort and deliciousness, but saves time and effort.

In case that you are curious about the results, here is a quick summary.

My weight was down by 3 lbs by the second day of the cleanse and it stayed right there till today. Considering that I am a 5’2″ tall tiny little woman, not keep losing weight during the cleanse is probably a good thing to me.

What really makes me happy is that the size of my thigh was down by 4 inches and my stomach size was down by nearly 2 inches. That’s 2 pant sizes! I am totally ready for my upcoming trip to Key West next Thursday. Hallelujah!!!

If you were on a cleanse, what would you like to eat after it’s over? To me, I wanted something comforting, something has a lot of veggies as well as meat, preferably soft and reasonably easy to digest. A beef shepherd’s pie sounded like something could meet my needs perfectly. And, of course, I turned a traditional one into an unconventional one, which saves effort and time but still delicious. I think you are going to like it.

Instead of mashing the potatoes, they are well seasoned and baked until golden brown. The potatoes alone could be a great snack treat. I had to constantly watching Han in order to prevent him from eating them all when they were out of the oven. I am not kidding. Han could do a pretty serious damage to one’s kitchen when it comes to food.

Leave the baked potatoes as is in your baking dish. By then, your work for making the beef mixture from the stove should be done. The mixture encompasses ground beef, onion, mushroom and frozen vegetable mix that are combined with milk and cream of mushroom soup. Yum! Pour the beef mixture over the potatoes in the same baking dish. Cover with a prepared pie crust and bake.

The result? Delicious and comforting! If you would like your pie filling less liquidy, thaw the frozen vegetables first and pat them dry with a paper towel before mixing with beef. If not, feel free to leave them as is.

This recipe makes enough amount for 6 people. It’s great for a family or friends gathering. Hope you enjoy it as much as my family did. Cheers!

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Beef Shepherd’s Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Sharon Chen
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
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Description

An easier version of the traditional beef shepherd’s pie that keeps the comfort and deliciousness, but saves time and effort.

Ingredients

Units Scale
  • 2 baking potatoes, diced (about 4 cups)
  • 1 small red onion, diced
  • 1 lb lean ground beef
  • 8 oz white mushroom, sliced
  • 1 10–oz can condensed cream of mushroom soup
  • 1/2 cup low-fat milk
  • 2 cups frozen vegetable mix (peas, carrots, corn and green beans)
  • 1 tbsp Canola oil
  • 1 prepared pie crust (I used Pillsbury brand.)

Potato seasonings

  • 1tbsp Olive oil
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp dried thyme

Instructions

  1. Preheat oven to 400F. Peel and dice potatoes and place them in a 9-inch square baking dish.
  2. Combine potato seasonings and toss with potatoes until even. Baked for 30 minutes or until golden.
  3. While the potatoes are baking, chop onion and mushrooms. Preheat a large sautépan over medium-high heat for 2 minutes. Place Canola oil in the pan then swirl.
  4. Add onion and beef, brown 5-7 minutes, stirring to crumble the beef.
  5. Add mushrooms and cook for 2-3 minutes or until they are tender. Stir in soup, milk and vegetables. Cook and stir 2-3 minutes until blended. Remove pan from the heat.
  6. When potatoes are done, remove from oven. Top with ground beef mixture. Place pie crust over. Trim off the remaining part around your baking dish. Return to oven, bake 25-30 minutes at 400F or until crust is golden.
  7. Let cool for 5 minutes before serving. Enjoy!

Nutrition

  • Serving Size: 6

About the Author

Sharon Chen, StreetSmart Kitchen
Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.