Short-Cut Shepherds Pie

Short-Cut Shepherds Pie


"Plan ahead on the weekend so you have leftover roast beef or steak to make this easy version of a classic. While it bakes, get the homework out of the way, make a salad, set the table and you're ready to enjoy a home-cooked meal."


1 h 30 m {{adjustedServings}} servings 470 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (180 degrees F). Butter an 8-inch (20 cm) casserole or glass baking dish.
  2. In a bowl, combine beef, peas, 1/4 cup (50 ml) of the cream, tomato paste, herbes de Provence and 1/4 tsp (1 ml) each, salt pepper. Spread into prepared baking dish.
  3. In another bowl, using a fork, whisk remaining 1/2 cup (125 ml) cream with egg, flour and 1/4 tsp (1 ml) each, salt and pepper. Add potatoes and toss to evenly coat. Spread evenly over beef mixture.
  4. Cover and bake for about 1 hr or until filling is bubbling and potatoes are tender. Uncover and bake for about 15 min or until top is golden.


  • Use your favourite frozen or cooked vegetables in place of the peas. Small pieces work best.
  • To speed up baking, use cooked potatoes (leftover or bake them in the microwave) and decrease the baking time to 30 min then uncover for another 15 min.
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  1. 10 Ratings


We weren't happy that our roast and veggies we cooked was under-seasoned...This dish revived it!! We pulled out the original under-seasoned roast and onions and carrots and the juices...added...

Nicely adaptable, and delicious.

Thank you for giving me a recipe without condensed soup!!!