Shepherd's Pie

Tammy Raynes


If your family loves meat and potatoes like mine does, try this economical one-pot casserole. It's full of flavor and just what a hungry crowd needs. Add a green salad to complete the meal.


★★★★★ 1 vote

8 - 10
35 Min


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  • 2 1/2 lb
    potatoes, peeled and cooked
  • 1 to 1 1/2 c
    (8 to 12 ozs) sour cream
  • ·
    salt and pepper to taste
  • 2 lb
    ground beef
  • 1 medium
    sweet red pepper, chopped
  • 1/2 c
    chopped onion
  • 1 can(s)
    (15.25-oz) whole kernel corn, drained
  • 1 can(s)
    (10.75-oz) condensed cream of mushroom soup, undiluted
  • 1/2 c
  • 1 tsp
    garlic salt
  • 2 Tbsp
    butter or margarine, melted
  • ·
    minced fresh parsley

How to Make Shepherd's Pie


  1. Mash potatoes with sour cream. Add salt and pepper; set aside.
  2. In a skillet, cook beef, red pepper and onion until meat is browned and vegetables are tender; drain. Add corn, soup, milk and garlic salt; mix well.
  3. Spread meat mixture in an un-greased 3-qt. baking dish. Top with mashed potatoes; drizzle with butter.
  4. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley.

Printable Recipe Card

About Shepherd's Pie

Course/Dish: Beef, Savory Pies
Other Tag: Quick & Easy

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