Shepherd's Pie Complete

Shepherd's Pie Complete


"Beef, veggie, and potato pie. A complete meal. Goes great with garlic bread!"

Ingredients {{adjustedServings}} servings 752 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 752 kcal
  • 38%
  • Fat:
  • 40.6 g
  • 62%
  • Carbs:
  • 57.4g
  • 19%
  • Protein:
  • 39.5 g
  • 79%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 1979 mg
  • 79%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare potatoes according to directions on box. Set aside.
  3. In a large skillet, saute ground beef over medium heat for 1 minute. Add onion to skillet and continue to cook until beef is no longer pink and onion is beginning to brown. Drain off some of grease if desired.
  4. Add corn, green beans, and gravy to skillet. Mix thoroughly. Add salt and pepper to taste. Pour mixture into a 9x13 inch baking dish. Spread potatoes over top. Lay cheese slices over potatoes.
  5. Bake in preheated oven for 40 minutes, until cheese turns golden brown.
Tips & Tricks
A Scotsman's Shepherd Pie

See a version of shepherd pie with lamb, mashed potatoes, and Cheddar cheese.

Vegan Shepherd's Pie

Convert a comfort food classic into a tasty meal that's totally vegan.

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Reviews 116

  1. 139 Ratings


Best Shepherd Pie recipe I've found, yet! Go easy on the gravy or you'll have a "goopy mess" - I used 2 jars and it was plenty. And, for those like me who use instant potatoes, I'd advise making them a little runny, or you won't be able to spread them - the extra liquid will "cook out".


This is just good old down home cookin’ comfort food. Shepherd’s Pie always sounded rather bland and unappealing to me. Why is it called “pie”? It’s more like a casserole. This was really yummy. Much better than I had expected. The recipe is very versatile. Use what you have. I used 2 envelopes of brown gravy. It was plenty. I used a can of French green beans and pre-cooked my frozen corn. I made real mashed potatoes. I only made this with 1 lb. of ground beef. This made plenty. I added a dash of garlic salt (this adds to the flavor a LOT!) and plenty of salt and pepper. For cheese I had a bizarre mélange of leftover Swiss, Colby-jack , sharp cheddar, American and a bit of pungent Fontina. Instead of shredding it all on top I made a cheese sauce out of it all by melting it in the microwave with some butter and a little milk. I blended it all together then spread it over the potatoes. Doing with what I had, cooking the corn, making the potatoes, making the gravy and cheese sauce, increased the prep time considerably. I made this in the afternoon to bake that evening. Couldn’t wait to try the leftovers for lunch..delicious! I welcome different ways to use ground beef. I will make this again.

Marnie Henriques

Great Recipe!! Everyone loved it! I put some refrigerated biscuits in the bottom of the casserole as a crust. I too only used 2 cups of gravy and that was more than enough to keep it moist. The only other change I made was to layer shredded cheese on top of the meat mixture, then a layer of french fried onion rings, and then home-made mashed potatoes!!! It was a hit! This will definitely be a new regular in our home!!!