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Shepherd's Pie

Shepherd's Pie

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
STP

STP

This isn't the traditional Shepherd's Pie with lamb, but a quick and easy version my family loves.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1064 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
  2. Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
  3. In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.
  4. Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.
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Reviews

buggymom
260

buggymom

6/25/2007

I gave this recipe 4 stars because I changed it a little. I used 2 jars of Heinz canned chicken gravy. (it's low fat and lower sodium than soup) I used sauteed fresh mushrooms and also added 3 cloves of garlic to the ground beef while cooking. I used frozen veggies since I think canned ones are really gross! It was really good with some cheese sprinkled on top of the potatoes the last 15 minutes of baking. My husband has requested that I make this once a week! Thanks for the great recipe - even though I tweeked it a bit - I hardly ever stick to an original recipe, though.

Duckball
160

Duckball

10/17/2007

Like so many other reviewers, I changed this a bit. I used 7 potatoes, boiled them for 15 minutes, then mashed in about 3 TBS Country Crock spread and a few TBS milk. For the filling, I used the ground beef, 2 stalks of celery (chopped), half a small onion (diced), a 15-oz can of kernal corn, a can of 'shrooms, and a couple handfuls of frozen peas. I omitted the celery soup. I did use a can of mushroom soup, plus a splash or three of milk and a few TBS of sour cream. Yum! As recommended by MLTS, I decided to do potatoes on the bottom, then filling, then potatoes on top. Oh, I also used an 8" square pan for a thick pie, and it was almost overflowing - in fact, I put foil under it in the oven because the filling started to ooze around the potatoes! Very tasty! Thanks for sharing, Sue! Maybe this will convince my husband that Shepherd's Pie isn't horrible!

MLTS
151

MLTS

1/19/2003

Excellent! This is the only way I can get my toddler to eat vegetables. Here are some changes I thought made it even better, though: (I used instant mashed potatoes to save time) I started with a layer of mashed potatoes on the bottom, then a layer of shredded cheddar cheese (1 to 2 cups), then the meat/vegetable layer, then the next layer of mashed potatoes, dotted with butter, and finished it off with crunchy fried onions. Cooked an extra 10-15 mins because of extra potatoes. Yummy!!

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