Easy Shepherd’s Pie


  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cups carrots, chopped
  • 2 cups frozen peas
  • 1 cup petite diced tomatoes
  • 1 teaspoon basil
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 Tablespoons cornstarch
  • ¼ cups beef stock

For The Potatoes: Can Be Made Ahead Of Time.

  • 6 large russet potatoes, peeled and quartered
  • 2 Tablespoons butter (dairy-free butter option)
  • ½ cup milk (or dairy-free butter option)
  • Pinch salt and pepper


  1. In a large saucepan, boil potatoes until they are fork tender and fall off a fork. Mash potatoes with a immersion blender and cream together butter, milk, salt and pepper.
  2. Preheat oven to 350 degrees F
  3. In a 3.5 Quart Dutch oven over medium heat, brown ground beef. Drain the beef fat out.
  4. Add onions, carrots. Saute veggies 3-4 minutes, or until veggies are tender.
  5. Stir in peas, tomatoes, basil, garlic powder, Italian seasoning, salt, pepper, cornstarch, and beef stock.
  6. Spoon mashed potatoes over pie filling. Place lid onto dutch oven and into the oven 30-35 minutes.

Recipe source: veggiebalance