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Laurie's Shepherd's Pie
SUBMITTED BY:
PHEBES
PHOTO BY:
Cassie
"This savory beef pie is so easy to make and is one of my husband's favorites. The leftovers are perfect for lunch the next day. For added flavor, you could top the potatoes with a cup of shredded Cheddar cheese, if desired."
RECIPE RATING:
Read Reviews
(72)
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PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 potatoes, peeled and cubed
1 pound lean ground beef
1 large onion, diced
1 green bell pepper, chopped
2 tablespoons margarine
1/4 cup milk
1 (9 inch) unbaked pie shell
1 (15 ounce) can cream-style corn
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.
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REVIEWS
Reviewed on Jan. 11, 2008 by
Cambridge Cook
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Cambridge Cook
Jan. 11, 2008
It's a bit cheeky reviewing a recipe without cooking it but I am British and this is almost our national dish so I've made many a shepherd's pie! This recipe sounds great but, if you are concerned about fat levels, leave out the pie shell and just bake it in a a buttered casserole dish - I've never heard of Shepherd's pie having a pastry shell before, although I'm sure taste-wise this would taste fine. Any depth of casserole dish would do but at least 2 inches is best (it depends on what ratio of meat to mash you like). It also speeds up prep. This is a great dish for using up left-over mashed potato too. Really authentic shepherds pie is made with lambs mince and only root vegetables like carrots as veg (I aways put in things like peppers too though) and beef or veggie filling with a potato crust is called Cottage Pie.
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17 users found this review helpful
It's a bit cheeky reviewing a recipe without cooking it but I am British and this is almost...
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Reviewed on Feb. 27, 2007 by
Corinne
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Corinne
Feb. 27, 2007
I made a few changes to this: first I used ground turkey instead of the ground beef and I omitted the chopped onions & peppers to the turkey and added some garlic salt, onion powder and pepper instead. I think next time I'll precook the pie crust for a few minutes beforehand because the crust was slightly soggy but overall the pie tasted great! My husband raved about it.
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14 users found this review helpful
I made a few changes to this: first I used ground turkey instead of the ground beef and I...
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Reviewed on Jan. 10, 2008 by Simon. UK
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Simon. UK
Jan. 10, 2008
PLEASE,PLEASE,PLEASE, Dont call it shepherds pie. Shepherds pie is only made with LAMB. With BEEF it becomes COTTAGE pie.
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13 users found this review helpful
PLEASE,PLEASE,PLEASE, Dont call it shepherds pie. Shepherds pie is only made with LAMB. With...
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Reviewed on Jan. 20, 2006 by
Valerie
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Valerie
Jan. 20, 2006
this was super easy to make and a huge hit...although I now make it with red or yellow bell peppers instead of green, and I add green peas and I mix it all together before I put it in the crust. I also substitute regular corn for the creamed and make a gravy with the pan drippings for more flavor. Instead of putting the cheese on top of the potatoes, I grate it and mix it in with the potatoes so it doesn't brown too much.
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12 users found this review helpful
this was super easy to make and a huge hit...although I now make it with red or yellow bell...
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Reviewed on Oct. 26, 2005 by CAMEY9
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CAMEY9
Oct. 26, 2005
Totally great. I sauteed onions and green peppers with the meat, used cream style corn, and added onion flakes to the mashed potatoes. I didn't use a pie shell, either. It turns out equally well with ground turkey, which makes it a bit healthier.
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9 users found this review helpful
Totally great. I sauteed onions and green peppers with the meat, used cream style corn, and...
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Reviewed on Jan. 10, 2008 by
kilty
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kilty
Jan. 10, 2008
I guess this is okay for some who have not had authentic Shepherd's Pie but I did not like it nor did my family. I prefer the authentic recipes from the UK using ground lamb and not placed in a pie shell. It was quick to prepare but just not our cup of tea.
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6 users found this review helpful
I guess this is okay for some who have not had authentic Shepherd's Pie but I did not like it...
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Reviewed on Jan. 10, 2008 by
MISSIE4635
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MISSIE4635
Jan. 10, 2008
I have also been making shepards's pie for a number of years. Never with a pie crust though. I use a thin layer of mashed potatoes at the bottom and start layering meat/gravy/vegetable mixture and ending with a final layer of mashed potatoes topped with shredded sharp cheddar cheese. Any leftover just keep getting better.
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6 users found this review helpful
I have also been making shepards's pie for a number of years. Never with a pie crust though. ...
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Reviewed on Jan. 10, 2008 by Nalabud
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Nalabud
Jan. 10, 2008
My family really likes this recipe. I have been making it for years as it was made when I was growing up. There are some slight differences in how I prepare it though. First of all, I do not use a pie shell. I cook this in a 9x13 pan (which I grease first) & instead of layering the corn & hamburg mixture, I mix it all together (I also use the onion, garlic, parmasean cheese, salt/pepper, Bay's seasoning-you can really mix up your spices with this recipe to help add some "zing"). I use creamed corn AND regular whole kernel corn & I only add a touch of milk to add SOME liquid. Once this is all poured into the 9x13 pan, I then top it with the mashed potatoes & put some salt/pepper/paprika on top & bake at 350 until it starts to bubble. At the very end I will set it on broil (Low) just to help form a little top "crust" on the potatoes (watch this so it will not burn..does not take long). My family loves this. They also like to add a little ketchup to it once it is on their plates for extra flavoring.
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6 users found this review helpful
My family really likes this recipe. I have been making it for years as it was made when I was...
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Reviewed on Feb. 12, 2004 by SLANGWAY
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SLANGWAY
Feb. 12, 2004
I made a couple changes, but this recipe turned out great. I omitted the pie crust, and just used a regular caserole dish. I also omitted the bell peppers, only used half of an onion, and seasoned the meat with salt and pepper, and garlic powder while the meat and onions were browning. I ended up using three large potatoes, which needed about four tablespoons of butter, and about a half a cup of milk (also added salt and pepper to the mashed potatoes). Next time I will probably use an extra half can of regular corn as well, and maybe a little more meat, just to make it a deeper caserole. Overall this was a definite hit that I will make often :) Scarlett
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6 users found this review helpful
I made a couple changes, but this recipe turned out great. I omitted the pie crust, and just...
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Reviewed on Jan. 10, 2008 by dshepler
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dshepler
Jan. 10, 2008
I also use ground beef, but not a pie crust, I start with the meat (and onions and peppers but celery works too for great flavor) then I pour some brown gravy over the top of that. It seeps up into the layer of mashed potatoes on top and it makes it really yummy. I put a thick layer of mashed potatoes (it is after all the best part!) I sprinkle the top with paprika for presentation and any other veggies I serve on the side so that reheating doesn't make it soggy and limp!