Comfort food doesn’t have to take forever to make, just whip up this 20-MINUTE SHEPHERD’S PIE and enjoy!
Growing up in Minnesota, there were few things better than a well-made shepherd’s pie, but I have to admit, this 20 Minute Shepherd’s Pie is just as delicious, but done so much faster it’ll blow your mind!
Since I have a large family, I tend to do a lot of bulk work for basic recipes ahead of time. Chopping veggies for things like salsa and pico de gallo, preparing big batches of rice, beans, mashed potatoes, etc. Then I can just store it in the fridge and pull out what I need when I need.
Having a bunch of premade ingredients at the ready is key to this recipe.
I usually keep a container of chopped onion in the fridge, because I use onions in pretty much everything. I mean, who doesn’t? If I’m particularly lazy, I’ll pick up some pre-chopped onion from the store. I admit, it’s happened before, and really, on those days, it was worth the extra few cents.
And when it comes to the potatoes, same deal! You could use homemade mashed potatoes that you’ve prepped in advance or a tub of taters from the deli, or even instant mashed potatoes since they take like…two minutes to make.
I really enjoy easy solutions.
Let’s do this! Easy comfort food, in 20 minutes. It doesn’t get much better than this!
- Preheat oven to Broil.
- In an oven-proof skillet over high heat, add the ground beef and cook, crumbling as it cooks, until browned, around 5 minutes. Add garlic, onion, and carrots, and continue to cook for an additional 2 minutes, or until the carrots and onion are just softened. Add the tomato paste and cook for 30 seconds.
- Combine the cornstarch with 1/4 cup of the beef stock and add to the beef mixture. Add the remaining beef stock, Worcestershire sauce, salt, pepper, and peas. Stir gently to combine and cook for 2 minutes.
- Spoon the mashed potatoes over the beef mixture, then place under the broiler for 5 minutes, or until lightly browned. Garnish with paprika, salt and pepper, and serve immediately.
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