Jeanne's Shepherd's Pie

Jeanne Benavidez


This is one of the first "big" dishes my Mom let me cook when I was learning to cook. Now I make it for my grandchildren and have added this recipe to a cookbook I am creating for them. It's really easy but tastes like you spent a long time on it.

★★★★★ 2 votes
8 - 10
30 Min
10 Min


4 large
potatoes, peeled and cubed
1 Tbsp
2 lb
ground beef
1 large
onion, chopped
1 can(s)
(28 oz) whole kernel corn, drained
1/3 c
canola oil
1 tsp
garlic salt
1 tsp
black pepper
8 - 12 oz
cheddar cheese, shredded


1In a 3 qt sauce pan, put the potatoes and just cover with water. Add salt and boil the potatoes for @ 25 minutes or until tender. Drain, add butter, salt and pepper to taste to make mashed potatoes.
2While the potatoes are boiling, heat the oil in a large, non-stick frying pan. Add the chopped onions and cook until translucent.
3Add the ground beef and garlic salt and pepper. Cook until meat is browned, stirring occasionally.
4Add the corn and continue to cook until the corn is heated. Add more salt and pepper if needed.
5Spread the meat mixture into the bottom of an oven proof dish.
6Cover the meat mixture with the mashed potatoes. Spread evenly.
7Sprinkle the shredded cheese evenly over the potatoes.
8Bake for 8 to 10 minutes in a 400 degree F oven or until cheese has melted.

About Jeanne's Shepherd's Pie

Main Ingredient: Beef
Regional Style: Southern
Hashtags: #casseroles, #main, #Dishes