Shepherd’s Pies

Total Time

Prep: 25 min. Bake: 25 min.


2 casseroles (8 servings each)

Updated: Sep. 13, 2023
When you need a real meat-and-potatoes fix, try this hearty layered casserole that blends from-scratch mashed potatoes with cream cheese and a meat filling. Your favorite barbecue sauce gives the dish an extra tang. —Cindy Kliskey, Pepperell, Massachusetts
Shepherd's Pies Recipe photo by Taste of Home


  • 5 pounds potatoes (about 10 medium), peeled and cubed
  • 2 pounds ground beef
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 2 cans (15-1/2 ounces each) whole kernel corn, drained
  • 1-1/2 cups barbecue sauce
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup butter, cubed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese


  1. Preheat oven to 350°. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, about 15 minutes.
  2. Meanwhile, cook beef, onions and garlic in a Dutch oven until meat is no longer pink; drain. Stir in corn and barbecue sauce.
  3. Drain potatoes; mash with cream cheese, butter, salt and pepper. Spoon meat mixture into 2 greased 13x9-in. baking dishes. Spread mashed potatoes over tops; sprinkle with cheddar cheese.
  4. Bake, uncovered, until bubbly, 25-30 minutes.

Can you freeze Shepherd's Pies?

Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, about 1-1/4 hours. Uncover; bake until cheese is melted and a thermometer inserted in center reads 165°, 5-10 minutes longer.

Nutrition Facts

1-1/4 cups: 443 calories, 25g fat (13g saturated fat), 88mg cholesterol, 820mg sodium, 38g carbohydrate (15g sugars, 3g fiber), 18g protein.

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