shortcut shepherd's pie

Shortcut Shepherd's Pie

A warm, filling comfort food that won't take you all evening to make! Shortcut Shepherd's Pie is amazing and you won't have leftovers!
Cook Time 30 minutes
Servings 6
Author Jamie


  • 4 Tablespoons butter
  • 2 cups shredded carrots
  • 1 pound ground beef browned
  • 1 1/2 cups beef broth
  • 2 teaspoons Better Than Bouillon Beef Flavored
  • 1 1/2 teaspoons Worchestershire sauce
  • 1 tablespoon corn starch
  • 1 can peas drained
  • 1 can green beans drained
  • 1-2 cups shredded cheddar cheese
  • box of instant potatoes plus ingredients listed on box to make 12 cups


  1. So start off by making up a batch of instant potatoes...12 cups worth. :) Just follow the instructions on the package because every brand/package is a tad bit different.
  2. In a skillet, melt the butter and add your shredded carrots. Saute these for about 8 minutes or until the carrots are tender. can shred your own carrots or you can buy a bag of shredded carrots. That is the way I do it. :)
  3. Once the carrots are soft, add in your browned ground beef, broth, Better Than Boullion, Worcestershire Sauce, corn starch and stir it all up.
  4. Now you can add in your peas and green beans. Stir these in gently.
  5. Take a nice big 9x13 in baking pan and pour your meat and veggie mixture into the pan.
  6. Now take your instant mashed potatoes and cover the top with a nice thick layer of potatoes.
  7. Lastly you will sprinkle the shredded cheese on top of the potatoes.
  8. Bake for about 30 minutes in a preheated oven set at 350 degrees F.

Recipe Notes

If you have leftover mashed potatoes that will work great too! Just make sure you have enough to cover your casserole.
Picky eaters are not a problem...if you don't like a veggie I have added in...just omit it and add more of a different kind.