Stewart's Shepard's Pie Recipe

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Stewart's Shepard's Pie

Harlan Stewart


I invented the recipe in college and since then it has taken on a life of it's own. People love this recipe.

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30 Min


25 Min




2 lbs
ground beef
1 can(s)
campbell's cream of mushroom and cream of chicken soup or 1/2 can of each.
2 can(s)
sweet corn or mixed vegetables depending upon preference.
2 c
cheddar cheese, shredded
4 servings
instant potatoes (and all other ingredients needed for preparing)

Directions Step-By-Step

Brown your beef, use seasonings as you like, I usually use a little lawrey's season salt and garlic powder, as well as minced onion.
Preheat oven to 400 degrees.

Prepare instant potatoes according to directions on packaging.
Put your beef into the bottom of a 9"x13" baking dish and add soup. Stir beef and soup until it is all covered and form to the bottom of the baking dish. Add corn in a layer and half of the cheese. Add potatoes on top of that layer and spread using a spatula until the dish is covered. Add rest of cheese and put into over for 20-25 minutes or until cheese is melted and tops of potatoes turn golden brown.

Let cool and enjoy.
Get creative with it! One time we followed the recipe but added black beans, bacon bits, and mushrooms to the corn/vegetable layer as well as french onions on top of the potatoes.

About this Recipe

Course/Dish: Beef, Savory Pies
Main Ingredient: Beef
Regional Style: Irish