Here’s a quick, easy-to-follow shepherd’s pie method you can whip up tonight with mostly pantry staples. What you’ll need (serves 6-8)

• 1 to 1.5 pounds ground beef or lamb
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup mixed frozen vegetables (peas, carrots, corn) or finely chopped fresh veggies
• 1 can (10.5 oz) beef or chicken stock, or use broth
• 2 tablespoons tomato paste or 1/2 cup of prepared brown gravy
• 1 teaspoon dried thyme or rosemary (optional)
• Salt and pepper to taste
• 2 pounds potatoes, peeled and cut into chunks (for the potato topping)
• 4 tablespoons butter
• 1/2 cup milk (or cream for richer topping)
• Salt and pepper to taste

Steps

1. Prep the potatoes: Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with butter and milk. Season with salt and pepper. Keep warm.
2. Make the filling: While potatoes cook, brown the meat in a large skillet over medium-high heat. Break it up as it cooks. Drain excess fat if needed.
3. Add aromatics and veggies: Add onion and garlic; sauté until softened. Stir in vegetables, then the tomato paste (or gravy), stock, and herbs. Simmer 5-7 minutes until thickened. Season with salt and pepper.
4. Assemble: Spread the filling in a shallow baking dish. Dollop or spread the mashed potatoes over the top in an even layer.
5. Bake: Place dish in a preheated 400°F (200°C) oven and bake about 20-25 minutes, until the filling is bubbling and the potatoes are lightly golden. If you like extra browning, finish under the broiler for 2-3 minutes, watching closely.
6. Rest and serve: Let stand 5-10 minutes before serving so the filling thickens slightly and slices cleanly.

Variations for faster or lighter prep

• 20-minute version: Use pre-cooked or frozen mashed potatoes and pre-made gravy to cut steps.
• One-pan version: Cook filling in a large skillet, then dollop potato directly on top and finish under the broiler.
• Make-ahead: Prepare filling and potato topping separately, refrigerate up to a day, then bake as directed.

Tips for best results

• For richer flavor, sauté the meat with a pinch of paprika or a splash of Worcestershire sauce.
• If you don’t have potatoes, sweet potatoes or a cauliflower mash work as a lighter topping.
• To freeze: Assemble in a dish but don’t bake. Freeze unbaked, then bake from frozen adding 10-15 minutes to the bake time.

If you’d like, I can tailor this to dietary needs (low-carb, gluten-free, or using lamb vs. beef) or provide a complete, step-by-step printable recipe.