Shepherd’s Pie

Francine Lizotte


This is very easy to make and the results are absolutely delicious; a very tasty comfort food that everyone will enjoy!


☆☆☆☆☆ 0 votes

8 servings
15 Min
1 Hr 15 Min
Stove Top


  • 1 1/2 Tbsp
    olive oil
  • 1 c
    onions, chopped
  • 1 c
    red peppers, chopped
  • 1 lb
    (750g) lean ground beef
  • ·
    ground himalayan sea salt, to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 3 large
    cloves garlic, pressed
  • 1 Tbsp
    fresh oregano, chopped (substitute 1 tsp. dried oregano)
  • 2 can(s)
    (14 oz/398 ml each) cream style corn
  • 6 c
    mashed potatoes
  • 1/3 c
    soft butter, or as needed
  • 1 tsp
    smoked paprika, or as needed
  • 1 Tbsp
    fresh parsley, finely chopped

How to Make Shepherd’s Pie


  1. In a large skillet over medium heat, add oil. When hot, add onions and sauté for 2 minutes. Add red peppers and cook for a couple of minutes. Add ground beef and season with salt and pepper. Cook until no longer pink, breaking the meat into small pieces. Just before the meat is done, add garlic and sauté for 1 minute. Add oregano and stir for 1 minute. Adjust seasoning if needed.
  2. Drain meat mixture into a colander for a few minutes to remove excess fat. Transfer meat mixture to a large 9x13 baking dish and spread it out evenly. Add corn and level it out as well. Top with mashed potatoes, spread out evenly, leaving a small gap between potatoes and baking dish to help from boiling over. Add butter and spread it over the potatoes before sprinkling on paprika and parsley.
  3. Transfer to a 350ºF preheated oven and bake for 1 hour or until it bubbles and the top gets golden brown. Remove from heat and let it cool for 15 minutes before serving. Serves 8 to 10
  4. To view this recipe on YouTube, click on this link >>>>

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