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Quick Shepherd's Pie

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Quick Shepherd's Pie

Quick Shepherd's Pie
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Facing a mound of uneaten mashed potatoes? Celebrate. It saves you a step when making this hearty beef shepherd's pie.


  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, finely chopped
  • 2 pounds ground beef
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (18- to 19-ounce) can vegetable soup (not condensed)
  • 2 tablespoons worcestershire sauce
  • 4 1/2 cups chive-mashed potatoes


  • Heat the oil in a large heavy skillet over medium-high heat until it shimmers. Add onion, garlic, 1/2 teaspoon salt, and pepper and saute, stirring occasionally, until onion is golden, about 5 minutes. Add beef and 1/2 teaspoon salt and brown meat, stirring to break up lumps, about 4 minutes. Add soup and Worcestershire and bring to a boil. Boil until liquid in pan is completely evaporated, about 10 minutes.
  • Preheat broiler.
  • Transfer beef mixture to a 3-qt flameproof baking dish, then spread potatoes evenly over beef. Broil until potatoes are browned in places and heated through, about 8 minutes.