Short-Cut Shepherds Pie

Short-Cut Shepherds Pie

Dairy Farmers of Canada Real Cream 0

"Plan ahead on the weekend so you have leftover roast beef or steak to make this easy version of a classic. While it bakes, get the homework out of the way, make a salad, set the table and you're ready to enjoy a home-cooked meal."

Ingredients 1 h 30 m {{adjustedServings}} servings 470 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (180 degrees F). Butter an 8-inch (20 cm) casserole or glass baking dish.
  2. In a bowl, combine beef, peas, 1/4 cup (50 ml) of the cream, tomato paste, herbes de Provence and 1/4 tsp (1 ml) each, salt pepper. Spread into prepared baking dish.
  3. In another bowl, using a fork, whisk remaining 1/2 cup (125 ml) cream with egg, flour and 1/4 tsp (1 ml) each, salt and pepper. Add potatoes and toss to evenly coat. Spread evenly over beef mixture.
  4. Cover and bake for about 1 hr or until filling is bubbling and potatoes are tender. Uncover and bake for about 15 min or until top is golden.
Tips & Tricks
Vegan Shepherd's Pie

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

Firehouse Shepherd's Pie

Watch the firefighters of New City prepare shepherd’s pie for the crew.


  • Use your favourite frozen or cooked vegetables in place of the peas. Small pieces work best.
  • To speed up baking, use cooked potatoes (leftover or bake them in the microwave) and decrease the baking time to 30 min then uncover for another 15 min.
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Reviews 9

  1. 10 Ratings


We weren't happy that our roast and veggies we cooked was under-seasoned...This dish revived it!! We pulled out the original under-seasoned roast and onions and carrots and the juices...added tomato paste and cream, a jalapeno pepper,egg, garlic (that I roasted), salt and pepper.... then we pulled out the potatoes from the original roast dish and smashed those with butter and the cream and flour and salt and pepper... Put the roast mixture in the buttered casserole and then topped with the potatoes...Added paprika and chili powder to the top for looks. Wow....Much better!!! And saved a very expensive dish from the trash!!


Nicely adaptable, and delicious.


Thank you for giving me a recipe without condensed soup!!!