Country Fried Shepherd's Pie



Another twist on an American classic!


★★★★★ 1 vote

4 to 6
20 Min
20 Min


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3/4 lb
ground chuck
1/2 lb
ground veal or lamb
12 oz
bob evans® prepared original mashed potatoes
12 oz
heinz® homestyle prepared gravy
8 1/2 oz
del monte® peas & carrots, drained
onion, finely chopped
1/2 tsp
black pepper, ground
1/2 tsp
kosher salt


3/4 c
bob's red mill® dried potato flakes
1/2 c
panko bread crumbs
3 Tbsp
melted salted butter
1 1/2 tsp
black pepper, ground
peanut oil for frying

How to Make Country Fried Shepherd's Pie


  • 1Brown onion to a medium golden in a tablespoon or two of olive oil.
  • 2Add ground beef and brown well. Add veal [or lamb] and continue to brown. Drain off excess oil.
  • 3Add peas & carrots and bring to temperature. Add salt and pepper.
  • 4Mix in one cup of the prepared gravy and bring to a simmer. Remove skillet from heat and let stand for ten minutes.
  • 5Fold in prepared mashed potatoes and let mixture cool to room temperature. Once at room temperature, chill in refrigerator for at least one hour.
  • 6Combine potato flakes, panko bread crumbs and pepper. Drizzle in melted butter and combine to the texture of wet sand.
  • 7Preheat 1" of oil in a skillet to 350+ degrees.
  • 8Once Shepherd's Pie mixture has chilled, create 1 1/2 inch "balls" using an ice cream scoop [sprayed inside with cooking spray] or rolling by hand. Roll balls in coating mixture. Repeat until mixture is gone.
  • 9Fry balls in oil [do not crowd skillet--- do in batches!] until golden brown and piping hot. Heat remainder of prepared gravy and serve as a dip or cover balls to taste. Enjoy!

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