clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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


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


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 10oz 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


  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!


  • Serving Size: 6
Share via
Copy link