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Traditional Shepherd’s Pie

Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes. The bacon flavor in the filling is fabulous! I think you and your family will love this pleasing pie.—Chris Eschweiler, Dallas, Texas
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6-8 servings


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


  • In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp; drain. Stir in the tomato sauce, olives and beef. Simmer, uncovered, for 10 minutes or until heated through.
  • Meanwhile, combine the mashed potatoes, eggs, butter, cilantro and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Layer with beef mixture and remaining potato mixture.
  • Bake at 375° for 20 minutes. Brush the pie with melted butter. Bake 10 minutes longer or until top is golden brown.
Nutrition Facts
1 piece: 288 calories, 13g fat (5g saturated fat), 100mg cholesterol, 354mg sodium, 23g carbohydrate (1g sugars, 5g fiber), 16g protein.

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  • vwgirl9
    Aug 28, 2012

    Plain tasting but my husband loved it.

  • glogrizzle
    Aug 31, 2011

    This actually makes up quite a bit- will need to cut it in half next time for just my husband and myself-Left out bacon, added a tablespoon of Heinz Chili Sauce to tomato sauce- and you will need the amt. posted or I think it would be too dry-Finally add some sharp shredded cheese to the top-makes the WOW!

  • dongreenfield
    Jun 14, 2010

    Made this for the England - US Football game where we had at least three people from England with us - so it couldn't have had a better group to test with. The people from England loved it - and kept eating more and more of it. I personally found the dish to be fairly dry and would add more sauce. The Brits used their special HD sauce (almost like Heinz 57) - I tried the sauce and while it added some flavor - I would rather not have to add sauce after the fact.I did make one change - and that is that for the potatoe topping, I put the topping into a cookie press and pressed the mashed potatoe onto the top. It made the pie look incrediblely fancy - and everyone was very impressed.

  • VictoriaElaine
    May 4, 2009

    I made this substituting mexicorn for the olives and parsley for the cilantro, as advised by FamilyCorner's comments. I also used a full 8oz can of tomato sauce, seemed too dry with just a half cup. Turned out really good, but next time I will skip the bacon and fry up the onion, oregano and garlic with the ground beef. I just didn't care for the bacon taste.

  • FamilyCorner
    Aug 26, 2008

    Sheesh, sorry for all the comments! I just looked a little closer at the pictures, it's the same submitter (Chris E from Dallas) but the picture online has olives in it, my recipe card has corn. I can't imagine this recipe with cilantro and olives. It was very good with parsley and Mexicorn!

  • FamilyCorner
    Aug 26, 2008

    I am posting to amend my previous comment. I have this recipe directly out of the magazine, a cut out recipe card. The photo is exactly the same yet there are two ingredient differences. I made it like the recipe card says: Instead of olives my recipe card calls for an 11 ounce can of Mexicorn and instead of cilantro it calls for 1-2 tbsp fresh parsley. Yuk I can't imagine this recipe with cilantro.

  • FamilyCorner
    Aug 26, 2008

    I made this recipe last night, and while it wasn't a quick throw together type meal like a basic hamburger pie is, it had wonderful flavor and smelled awesome while cooking. Everyone enjoyed it and we will definitely have it again :)

  • FriedaG
    Jul 11, 2007

    No comment left

  • carol
    Oct 25, 2006

    No comment left