Easy shepherd’s pie is a hearty baked casserole made with seasoned ground beef, mixed vegetables, and creamy mashed potatoes browned to perfection.

1 teaspoon salt, plus more to taste

3 large russet potatoes (1½ to 2 pounds), peeled and quartered

8 tablespoons (1 stick) unsalted butter, divided

1 medium onion, chopped (about 1½ cups)

1 to 2 cups mixed vegetables (diced carrots, peas, corn)

1½ pounds lean ground beef

½ cup low-sodium beef broth

1 teaspoon Worcestershire sauce

Ground black pepper, to taste

Optional: garlic powder, thyme, paprika

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1. Place potatoes in a pot, cover with cold salted water, bring to a boil, then simmer 20 minutes until fork-tender.

2. Melt 4 tablespoons butter in a skillet. Cook onions 6–10 minutes until soft. Add carrots early if using.

3. Add ground beef and cook until no longer pink. Drain excess fat.

4. Stir in peas, corn, Worcestershire sauce, and beef broth. Simmer uncovered 10 minutes.

5. Drain potatoes and mash with remaining butter. Season with salt and pepper.

6. Spread beef mixture into a 9×13-inch baking dish. Top with mashed potatoes and rough up surface with a fork.

7. Bake at 400°F for 30 minutes until golden and bubbling. Broil 2–3 minutes if needed.

Taste and adjust seasoning before assembling.

Add extra broth if filling looks dry.

Check labels to keep recipe gluten-free.