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Best Shepherd’s Pie

Total Time

Prep: 20 min. Bake: 30 min.

Makes

10 servings

This is the best shepherds pie recipe I've ever had, and it comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.—Valerie Merrill, Topeka, Kansas
Best Shepherd's Pie Recipe photo by Taste of Home

Ingredients

  • 2-1/2 pounds potatoes, peeled and cooked
  • 1 cup 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 2% milk
  • 2 tablespoons butter, melted
  • Chopped fresh parsley, optional

Directions

  1. Preheat oven to 350°. 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.
  2. Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter.
  3. Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.

Nutrition Facts

1 cup: 392 calories, 20g fat (9g saturated fat), 70mg cholesterol, 636mg sodium, 32g carbohydrate (6g sugars, 4g fiber), 20g protein.

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