Cheesy Hash Brown Shepherd’s Pie
This easy Shepherd’s Pie recipe is layered with ground beef, carrots, corn and green peppers smothered in a tomato spiked brown gravy all topped with crispy, cheesy hash browns. It’s perfect comfort food for St. Patrick’s Day or an any day easy family favorite! I’ve also included instructions on how to freeze ground beef Shepherd’s Pie and how to make ahead!
    Servings Prep Time
    6 20minutes
    Cook Time
    Servings Prep Time
    6 20minutes
    Cook Time
    Easy Shepherd's Pie
    Meat Vegetable Layer
    • 1pound lean ground beef
    • 1/2 red onion, chopped
    • 3-4 garlic cloves, minced
    • 2tablespoons all-purpose flour
    • 1 1/4cups low sodium beef broth
    • 3/4cup sweet corn (freshor canned and drained)
    • 1 green bell pepper, chopped
    • 1 medium carrotthinly sliced
    • 115 oz. can diced tomatoes, well drained
    • 1tablespoon tomato paste
    • 1tablespoon ketchup
    • 1tablespoon Dijon mustard
    • 1tablespoon Worcestershire sauce
    • 1tablespoon low sodium soy sauce
    • 1teaspoon salt
    • 1/2tsp EACH paprika, chili pwdr, dried parsley, dried oregano
    • 1/4teaspoon pepper
    • 1/2teaspoon hot sauce, more or less to taste
    Cheesy Hash Brown Topping
    • 6cups frozen hash browns
    • 1 1/2cups sharp cheddar, divided
    • 1/2cup freshly grated Parmesan cheese
    • 1/2cup sour cream
    • 1/4teaspoon salt
    • 1/8teaspoon pepper
    1. Hash Brown Topping: Heat 2 tablespoons olive oil over medium heat in a large nonstick skillet. Add hash browns in a single layer and cook undisturbed for 5 minutes. Flip hash browns and cook another 5 minutes. (They will not be all the way cooked – just golden in some places.) Set aside to cool.
    2. Meat and Vegetables: Brown beef and onions in a 12” oven proof skillet* over medium high heat until beef is cooked through. Drain off excess grease.
    3. Add garlic and sauté 30 seconds. Sprinkle flour over meat and cook while stirring for 2 minutes. Add remaining Meat/Vegetable ingredients and simmer, stirring occasionally, over medium heat for 7-10 minutes or until thickened. Taste and add additional hot sauce if desired. Spread evenly in skillet.
    4. Meanwhile, in a large bowl, mix 1/2 cup sharp cheddar cheese, Parmesan cheese, hash browns, sour cream, salt and pepper.
    5. Spread hash brown topping evenly over meat mixture and sprinkle with remaining 1 cup sharp cheddar cheese. Bake at 400F degrees for 30 minutes or until hash brown are completely cooked then broil to desired hash brown crispiness.
    Recipe Notes

    *If you don’t have a 12″ oven proof skillet, cook in a regular skillet and transfer meat mixture and hash browns to an oven proof casserole dish to bake.


    • Prepare the recipe up through assembling the Shepherd’s Pie but do not bake.
    • Cover casserole tightly with foil and refrigerate.
    • Remove from refrigerator and let sit at room temperature for 30 minutes before baking.
    • Bake at 400 degrees F for 30 minutes or until hash brown are completely cooked then broil to desired hash brown crispiness.

    How to Freeze

    • Shepherd’s Pie freezes very well, especially with the hash brown topping because the potatoes don’t become a funny texture.
    • To freeze, let casserole cool completely, then wrap securely a few times in plastic wrap then in foil.
    • Freeze for up to 6 months.
    • You can bake frozen Shepherd’s Pie directly from the freezer at 425 degrees F for one hour or until cooked through.
    • To reheat from thawed in the refrigerator, bake at 425 degrees F, uncovered until warm through, approx. 25-30 minutes.