Shepherd’s Pie

45 minutes


1 Tablespoon oil

1 lb lean ground beef

1 clove garlic, chopped

1 small white onion, chopped

2 medium carrots, finely diced

2 celery sticks, finely diced

1/2 teaspoon salt

1/4 teaspoon paprika

ground black pepper to taste

2 Tablespoons white flour

2 Tablespoons tomato paste

1 1/3 cup beef broth

1 cup frozen peas

1/4 teaspoon thyme

2.5 cups prepared mashed potatoes (Bob Evans is super easy!)

1/4 cup shredded cheddar cheese



  1. Heat the oil over medium high heat in a large, deep skillet. Brown the ground meat, then add the chopped vegetables and sauté until softened.
  2. Sprinkle salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in half of the beef broth scratching any browned bits off the bottom.
  3. Preheat oven to 400 degrees F.
  4. Then stir in the rest of the beef broth, herbs and peas, simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
  5. In the meantime, make your favorite mashed potatoes. The Bob Evans prepared mashed potatoes taste great and are so easy but if you’d like to make your own potatoes, about 1 pound of peeled potatoes should yield enough.
  6. Spread the mashed potatoes over the cooled filling. (Be careful not to mix up the two.) Criss-cross with a fork for a fancy look. Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).

Quick Tip

To save time during cooking, dice up your veggies ahead of time!