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Rich, hearty, and packed with comforting flavors, this Shepherd’s Pie Casserole with Beef and Sausage is the ultimate cozy meal. A savory blend of ground beef and sausage is browned to perfection, then simmered with onions, garlic, and a medley of vegetables in a thick, flavorful gravy. This delicious filling is layered into a 9×13 casserole dish and topped with a generous blanket of creamy, buttery mashed potatoes. Baked until golden and bubbling, each bite is a perfect mix of creamy, meaty, and savory goodness. It’s an easy, satisfying dinner that’s perfect for feeding a hungry family or a crowd!
Let me show you how to make it happen!
Start with your potatoes. Wash and peel them. Chop them into 2 inch chunks and either boil them in a large pot, or cook them in the instant pot (see instructions HERE).
Preheat your oven to 350 degrees.
Grab a large, deep skillet and heat it up over medium high heat. Add the ground beef and ground sausage to the pan, breaking it up with a spatula as it cooks and begins to brown. You want it to be nice and crumbly.
Chop your veggies while the meat cooks.
When the meat is almost all the way cooked (you want it to be a little bit underdone here, it will continue to cook with the veggies and in the oven) add your carrots, onion and celery. Stir well to combine and cover the pan, with the lid on an angle so some of the steam can escape.
Cook and stir occasionally, until the onions are translucent and the carrots and celery are crisp tender. It’s ok if they aren’t cooked all the way through.
Add the beef broth, tomato paste and seasonings and stir well to combine. Simmer and stir occasionally for 15 minutes. Spray a 9×13 pan with cooking spray. You’ll want to be sure and choose a pan that is nice and deep. Mine has sides that are about 3 1/2 inches high. If you don’t have a pan with tall sides, consider using two pans, or a couple of pie plates. You want to be sure to have enough room for the delicious mashed potatoes.
Drain your potatoes, add the milk, butter and seasonings and use hand beaters to beat them until fluffy and wonderful.
Carefully spoon the mashed potatoes out over the meaty filling and spread them out evenly. Sprinkle with cheddar cheese.
Bake for 30 minutes, then allow it to sit on the counter for 10.
Serve and enjoy!
Ingredients
- MASHED POTATO TOPPING:
- 3 pounds Yukon gold potatoes (about 12 medium sized potatoes)
- 1/4 C milk
- 4 Tb butter
- 1 tsp salt
- 1 tsp parsley
- 1 C cheddar cheese, grated
- MEATY FILLING:
- 1 pound ground beef
- 1 pound ground sausage (I used Jimmy Dean)
- 6 carrots (about 4 C diced)
- 1 medium onion (about 1 C diced)
- 4 stalks celery (about 2 C diced)
- 1 Tb minced garlic
- 3 C beef broth
- 1 (6 oz) tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp rosemary
- 1 tsp thyme
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic salt
Instructions
- Start with your potatoes. Wash and peel them. Chop them into 2 inch chunks and either boil them in a large pot of water, or cook them in the instant pot (see instructions HERE).
- Preheat your oven to 350 degrees.
- Grab a large, deep skillet and heat it up over medium high heat. Add the ground beef and ground sausage to the pan, breaking it up with a spatula as it cooks and begins to brown. You want it to be nice and crumbly.
- Dice up your veggies while the meat cooks.
- When the meat is almost all the way cooked (you want it to be a little bit underdone here, it will continue to cook with the veggies and in the oven) add your carrots, onion and celery. Stir well to combine and cover the pan, with the lid on an angle so some of the steam can escape. Cook and stir occasionally, until the onions are translucent and the carrots and celery are crisp tender. It's ok if they aren't cooked all the way through.
- Add the beef broth, tomato paste and seasonings and stir well to combine. Simmer and stir occasionally for 15 minutes. Spray a 9x13 pan with cooking spray. You'll want to be sure and choose a pan that is nice and deep. Mine has sides that are about 3 1/2 inches high. If you don't have a pan with tall sides, consider using two pans, or a couple of pie plates. You want to be sure to have enough room for the delicious mashed potatoes.
- Drain your potatoes, add the milk, butter and seasonings and use hand beaters to beat them until fluffy and wonderful. Carefully spoon the mashed potatoes out over the meaty filling and spread them out evenly. Sprinkle with cheddar cheese.
- Bake for 30 minutes, then allow it to sit on the counter for 10.
Serve and enjoy!
Recipe from Jamie Cooks It Up!
while I respect the recipe and the work that went into it, this is not a Shepards Pie. This is a variant of Cottage Pie and Swineherds’s Pie. other than that, I look forward to trying out this recipe.