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This economical dish comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.—Valerie Merrill, Topeka, Kansas
Nutritional Facts 1 serving (1 cup) equals 378 calories, 17 g fat (9 g saturated fat), 69 mg cholesterol, 626 mg sodium, 33 g carbohydrate, 3 g fiber, 21 g protein.
Originally published as Shepherd's Pie in Country Ground Beef , p57
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Reviewed on Jan. 28, 2013 by kk18917
No stars popped up for me to rate, but I give it 5! I added 1 tsp. beef bouillon granules dissolved in 1/4 cup hot water to the ground beef. I also added a 15 oz. can of Veg-All, drained. I've made this recipe since the Country Cooking book came out and it's still my family's favorite thing.
Reviewed on Jan. 23, 2013 by kathand29
This is the best shepherd's pie I have ever made. I made a few changes and this will be a regular in our house. I did not use the sweet rep pepper or canned corn. Instead, I added 16ozs of frozen mixed veggies, putting them in the pan after draining the beef/onions. I also added about a teaspoon of worscestershire. When making my mashed potatoes, I added a tablespoon of horseradish and milk until it was creamy since I didn't have enough sour cream. I did not put the butter on top. Instead, I cooked for 25 minutes, then put a layer of shredded cheese on top and cooked for 5 minutes more. Delicious!
Reviewed on Jan. 02, 2013 by AliCat430
Never made a shepherd's pie before, but this was excellent! To speed things up, I used a package of instant mashed potatoes and it still turned out great. Perfect for a cold winter evening and also keeps very well. I halved the recipe and it worked fine. Will definitely make it again!
Reviewed on Dec. 23, 2012 by AmeliaJane36
Overall, it was very good! I used ground turkey instead of beef and used one cup each of both frozen corn and peas instead of the canned corn; the flavor and moisture were nice although I did feel like it was missing "something"...maybe an additional herb or spice? Will definitely hold on to this recipe.
Reviewed on Dec. 01, 2012 by mountainberrybutterfly
Comfort food at it's best. I used leftover roast beef, and french green beans instead of corn. Also made the mashed potatoes flavored with garlic. It was wonderful!
Reviewed on Nov. 30, 2012 by eddeewhite
FYI this is not a shepherd's pie...this is a cottage pie...Shepherd's pie has lamb not ground beef.
Reviewed on Nov. 29, 2012 by cookiemouse
We substituted brown gravy for the cream of mushroom soup and added a few drops of hot sauce. This dish has endless possibilities to change it up for individual tastes. We also brought it to a pot luck and everyone wanted the recipe.
Reviewed on Nov. 28, 2012 by nikalseyn
simple recipe, but the addition of cream of mushroom soup totally ruins it. We omitted the mushroom soup and substituted soy sauce for flavouring.
Reviewed on Oct. 12, 2012 by 6foreverpaws
What a GREAT meal.......Loved it. Easy to make and very tasty. Followed the directions as written, but instead of using a 13x9 baking dish I used 6 small baking dishes, what a great presention for dinner with homemade applesauce and dinner rolls. This is a keeper at my house!!!!!
Reviewed on Mar. 16, 2012 by sharonanne2
I might mention, the recipe I cooked my shredded beef can be found here: http://www.food.com/recipe/to-die-for-crock-pot-roast-27208Plus, I omited the garlic salt to the shepard's pie too. Yes (I know...) many changes, but I loved that the poster posted the original recipe.That... with my additions, as I said... the results were just SPECTACULAR!!!
I might mention, the recipe I cooked my shredded beef can be found here: http://www.food.com/recipe/to-die-for-crock-pot-roast-27208
Plus, I omited the garlic salt to the shepard's pie too. Yes (I know...) many changes, but I loved that the poster posted the original recipe.
That... with my additions, as I said... the results were just SPECTACULAR!!!
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