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Meatball Shepherd’s Pie

by Laura

We just had our first snowfall this last weekend here in Utah. We had are second snowfall yesterday. It is so funny how quickly the weather changed. Saturday we had a high of 70 degrees and yesterday the high was 40 degrees.

When the weather turns cold, I love to have those hot and comforting meals for dinner. One of my favorites is shepherd’s pie. I love the combination of beef, gravy, mashed potatoes and veggies. However, it does take a bit of time to make shepherd’s pie. So recently, I decided to change up the dish and make a simplified version of it. A meatball shepherd’s pie.

I decided to use frozen meatballs to speed things along in addition to frozen veggies. The you serve it over mashed potatoes. You can make the potatoes from scratch, from a box,  or buy the already prepared from the store. You pick what works for you. I did opt for the kind made from scratch. They really are the best in my opinion.

This meatball shepherd’s pie really was easy to make and a big hit with the whole fam! It is definitely something I will make often and I am sure I will get requests for it too.

Meatball Shepherds Pie | realmomkitchen.com

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Meatball Shepherds Pie | realmomkitchen.com

Meatball Shepherd’s Pie


  • 2 Tbsp butter
  • 3 Tbsp flour
  • 1 3/4 cup beef broth or 1 (14 oz) can of beef broth
  • 1 Tbsp soy sauce
  • 1 Tbsp Worcestershire sauce
  • 1 1/2 cup frozen carrots and peas
  • 1/2 cup frozen corn
  • 1 (16 oz) package frozen meatballs, thawed (or about 34 if you buy them in bulk like I do from Costco or Sam’s)
  • salt and pepper, to taste
  • prepared mashed potatoes


  1. In a large skillet over medium heat, melt butter.
  2. Sprinkle flour over melted butter and whisk until smooth. Cook for a minute or 2 until it turns golden brown.
  3. Slowly add the beef broth while whisking until well blended.
  4. Add the soy sauce, Worcestershire sauce, and meatballs to the mixture and cook the gravy while stirring with a spoon until it thickens, about 5 minutes or so.
  5. Add frozen veggies to the gravy and cook for 2-3 minutes until heated through. Serve over mashed potatoes. Serves 4-5.
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Menu Plan Monday – Week 52 | Real Mom Kitchen January 6, 2014 - 6:15 am

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