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Laurie's Shepherd's Pie

Laurie's Shepherd's Pie

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
PHEBES

PHEBES

This savory beef pie is so easy to make and is one of my husband's favorites. The leftovers are perfect for lunch the next day. For added flavor, you could top the potatoes with a cup of shredded Cheddar cheese, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
  3. Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
  4. Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
  5. Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.
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Reviews

SLANGWAY
184

SLANGWAY

2/12/2004

I made a couple changes, but this recipe turned out great. I omitted the pie crust, and just used a regular caserole dish. I also omitted the bell peppers, only used half of an onion, and seasoned the meat with salt and pepper, and garlic powder while the meat and onions were browning. I ended up using three large potatoes, which needed about four tablespoons of butter, and about a half a cup of milk (also added salt and pepper to the mashed potatoes). Next time I will probably use an extra half can of regular corn as well, and maybe a little more meat, just to make it a deeper caserole. Overall this was a definite hit that I will make often :) Scarlett

MISSIE4635
125

MISSIE4635

1/10/2008

I have also been making shepards's pie for a number of years. Never with a pie crust though. I use a thin layer of mashed potatoes at the bottom and start layering meat/gravy/vegetable mixture and ending with a final layer of mashed potatoes topped with shredded sharp cheddar cheese. Any leftover just keep getting better.

Nalabud
91

Nalabud

1/10/2008

My family really likes this recipe. I have been making it for years as it was made when I was growing up. There are some slight differences in how I prepare it though. First of all, I do not use a pie shell. I cook this in a 9x13 pan (which I grease first) & instead of layering the corn & hamburg mixture, I mix it all together (I also use the onion, garlic, parmasean cheese, salt/pepper, Bay's seasoning-you can really mix up your spices with this recipe to help add some "zing"). I use creamed corn AND regular whole kernel corn & I only add a touch of milk to add SOME liquid. Once this is all poured into the 9x13 pan, I then top it with the mashed potatoes & put some salt/pepper/paprika on top & bake at 350 until it starts to bubble. At the very end I will set it on broil (Low) just to help form a little top "crust" on the potatoes (watch this so it will not burn..does not take long). My family loves this. They also like to add a little ketchup to it once it is on their plates for extra flavoring.

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