Shepherd's Pie Recipe

Shepherd's Pie Recipe
Photo by: Taste of Home
Rating

80% would make again

This economical dish comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.—Valerie Merrill, Topeka, Kansas

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  • 8-10 Servings
  • Prep: 20 min. Bake: 30 min.

Ingredients

  • 2-1/2 pounds potatoes, peeled and cooked
  • 1 to 1-1/2 cups (8 to 12 ounces) sour cream
  • Salt and pepper to taste
  • 2 pounds ground beef
  • 1/2 cup chopped onion
  • 1 medium sweet red pepper, chopped
  • 1 teaspoon garlic salt
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (16 ounces) whole kernel corn, drained
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • Chopped fresh parsley, optional

Directions

  • In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk.
  • Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter.
  • Bake, uncovered, at 350° for 30-35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired. Yield: 8-10 servings.

Nutrition 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.

Shepherd's Pie published in Country Ground Beef , p57

Great Britain Diving Olympic hopeful Tom Daley loves his mother's Shepherd's Pie. Here is an easy recipe…


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Reviews for Shepherd's Pie (7)

Shepherd's Pie Recipe

Shepherd's Pie

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Reviewed on Oct. 20, 2009 by kluesner5

I have 3 sons and a very picky husband. They all love this recipe and ask for it often.

Reviewed on Sep. 10, 2009 by sunny61581

My husband doesn't like casseroles, but he is the first back in line for this recipe! I used to throw away leftover mashed potatoes - not anymore! We all love this one!

Reviewed on Mar. 11, 2009 by sonya graf

I never throwout a vegtable--I keep a large peanutbutter jar in my freezer and add leftover veg.to it after every meal. When the jar gets full its time to make shepherds pie or veg soup. Have a good hardie meal and doesn't cost much.

Reviewed on Mar. 06, 2009 by Dava

I don't use sour cream at all,but I do add soy sauce.

Reviewed on Mar. 06, 2009 by abrimmer

kc... try plain yogurt in place of the sour cream. I prefer the Greek style because it's thicker.

Reviewed on Mar. 05, 2009 by kcfoxx

We don't like sour cream, so what can I use instead?

Thanks,

kc

Reviewed on Mar. 02, 2009 by Melb31

The Sour cream adds a nice touch to the potatoes. The recipe is a keeper.

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