Shepherd’s Pie

Total Time

Prep: 30 min. Bake: 30 min.


8 servings

Updated: Oct. 23, 2022
Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes. The bacon flavor in the filling is fabulous! Just add a tossed salad or green vegetable and dessert, and you'll have a complete meal that's sure to please your family.—Chris Eschweiler, Dallas, Texas


  • 1 pound ground beef
  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 1/4 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1/2 cup tomato sauce
  • 1 can (11 ounces) Mexicorn, drained
  • 5-1/2 cups hot mashed potatoes (prepared without milk and butter)
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, softened
  • 1 to 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • Additional butter, melted


  1. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook the bacon, onion and oregano until bacon is crisp. Add garlic; cook 1 minute longer. Stir in the tomato sauce, corn and reserved beef. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Meanwhile, combine the mashed potatoes, eggs, butter, parsley and salt. Spread half of potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Top with beef mixture and remaining potato mixture.
  3. Bake at 375° for 20 minutes. Brush with butter. Bake 10 minutes longer or until top is golden brown.

Nutrition Facts

1 piece: 299 calories, 12g fat (5g saturated fat), 98mg cholesterol, 514mg sodium, 29g carbohydrate (3g sugars, 5g fiber), 16g protein.