Save on Pinterest

Simple Ground Beef Shepherd’s Pie

"Our son Charlie loves to help in the kitchen," relates Lera Joe Bayer from Wirtz, Virginia. "When we have leftover mashed potatoes, Charlie fixes this dish. It's a great meal with a green salad."
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    4 servings


  • 1 pound ground beef
  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 1-1/2 cups frozen peas, thawed
  • 1-1/2 cups frozen sliced carrots, thawed
  • 4 cups mashed potatoes (with added milk and butter)


  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Add soup, peas and carrots. Pour into a greased 11x7-in. baking dish. Top with potatoes.
  • Bake, uncovered, 30-40 minutes or until heated through.
Nutrition Facts
1 cup: 522 calories, 22g fat (12g saturated fat), 87mg cholesterol, 1371mg sodium, 56g carbohydrate (8g sugars, 9g fiber), 29g protein.

Recommended Video


Click stars to rate
Average Rating:
  • tigortweet
    Feb 12, 2014

    I used three cups of frozen mixed veggies and instead of two cans of cream of potato I used one can and a can of cream of mushroom. also added onion when browning the ground beef. very good.

  • joansie1355
    Jan 3, 2014

    Looks great!!

  • DJ2Fan
    Dec 2, 2013

    This was delicious, and a great dish to make with leftover Thanksgiving mashed potatoes! I added corn instead of carrots and it was delicious. Definitely a good comfort food on a chilly night.

  • pattybaranski
    Mar 25, 2013

    No comment left

  • Tom1234
    May 22, 2010

    No comment left

  • olive13
    Jun 25, 2008

    No comment left