Shepherds Pie

K Lloyd


This is the recipe my mom used to always make. We like it the "fake" way. But if you want the good old home grown taste, use real mashed potatoes, frozen/fresh peas, and shredded cheddar cheese. This is a family favorite!! A dish that we all dont know when to stop eating!!!


★★★★★ 1 vote

15 Min
30 Min


  • 1 lb
  • 1-2 can(s)
    tomato soup, or cream of mushroom
  • 1 can(s)
    peas, or green beans if using mushrrom soup
  • 6
    servings, fake mashed potatoes(this is one that i dont measure. start with 6 servings and add if you need more. we like it on the thicker side.)
  • 10 slice
    singles cheese(we use wally great value)

How to Make Shepherds Pie


  1. Preheat oven to 375.
    Brown hamburger, drain off excess grease if needed(we use elk meat and it's lean so I can cook the grease out). Meanwhile, start making mashed potatoes.
  2. Add 1 to 2 cans of soup, and peas or beans. (I usually let them warm a bit in the pan while I'm finishing the potatoes.) Pour mix into 9x13 baking dish. The image is a 2.5qt bowl almost full of potatoes, if that helps=)
  3. Spread enough potatoes over meat mixture until fully covered and almost up to top of baking dish...or to your liking. We like our spuds!
  4. Top with cheese slices. Bake 20 minutes or until bubbly. Enjoy!
  5. You can substitute real potatoes, frozen/fresh peas and shredded cheddar cheese, but we like the fake version. My husband likes it with cream of mushroom and green beans, but me and the kids like it the tomato and peas way!=)

Printable Recipe Card

About Shepherds Pie

Course/Dish: Beef, Potatoes, Savory Pies
Hashtag: #Casserol

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