"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." — PHEBES
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potatoes, peeled and cubed
lean ground beef
green bell pepper, chopped
1 (9 inch)
unbaked pie shell
1 (15 ounce) can
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
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!
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.
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.
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.
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.
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.
Good recipe, but needs some modifications. I would ditch the pie shell and make this in a 9 x 13 dish, using more meat (1.5 lbs to 2 lbs), and using more seasonings for the meat, including garlic powder, salt, and pepper (I used white pepper, but black would work just as well). Also, be sure to salt & pepper the potatoes when adding in the margarine and milk.
Overall, this dish got great reviews from myself and my family! Definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Laurie's Shepherd's Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 262
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