Shepherd's Pie

Shepherd's Pie

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Pat Bischoping


This variation on the traditional Shepherd's Pie is a favorite in our house. The preference is for me to make enough for left-overs.


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30 Min
35 Min
Stove Top


  • 3 lb
    ground beef
  • 3 lb
    potatoes, mashed
  • 1 lb
    mixed vegetables, frozen
  • 1 1/2 c
    sour cream
  • 1 medium
    onions, vidalia, peeled
  • 6 tsp
    garlic, chopped
  • 1 can(s)
    cream of mushroom soup
  • 1 c
  • 2 Tbsp
    melted butter
  • 2 stalk(s)
    scallions, sliced for garnish

How to Make Shepherd's Pie


  1. In a large fry pan, brown the ground beef with 2 tsp garlic, chopped and onion, chopped.
  2. Drain most of the fat from the ground beef.
    Add the cream of mushroom soup, and the milk to the browned ground beef. Mix well.
  3. Incorporate the frozen mixed vegetables into the ground beef.
  4. Put this mixture into a 9" x 13" pan that has been sprayed with cooking spray.
  5. Mix mashed potatoes, 4 tsp garlic, and sour cream.

    ***If in a hurry, you can use 2 containers of pre-made mashed potatoes - the kind in the refrigerated section. Get 1 regular and 1 garlic and mix together. Eliminate 4 tsp. garlic from the ingredients.**
  6. Spread the mashed potatoes over the ground beef mixture so that it is even. Optional to garnish with sliced scallion (green onion) and melted butter.
  7. Bake @ 350F (325F if glass pan) for 35 minutes or until the gravy bubbles through the potatoes.

Printable Recipe Card

About Shepherd's Pie

Course/Dish: Beef Casseroles
Main Ingredient: Beef
Regional Style: UK/Ireland
Dietary Needs: Soy Free
Other Tag: Quick & Easy

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