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Shepherds Pie

Categories: Main Dishes

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TIP: Try and put a layer of cream corn between the beef and the corn.


  • 1 lb. lean ground beef
  • 1/2 c. onions diced
  • 1 c. Vegetables can use carrots, corn, or mixed
  • 1 tbsp. cornstarch
  • 1 tsp. garlic powder
  • 1 1/2 c. beef broth
  • 1 tbsp. ketchup
  • 1 tbsp. Worcestershire sauce
  • salt to taste
  • pepper to taste
  • 4 potatoes, peeled and diced
  • 1/4 c. butter softened
  • 1 c. milk
  • salt to taste
  • pepper to taste
  • 1/4 lb. cheddar cheese shredded


Preheat oven to 400 F

Filling: Cook ground beef in a large skillet until brown; add onion and vegetables. In a small bowl, whisk together beef broth, cornstarch, ketchup, worcestershire and spices. Add to beef mixture, lower heat and simmer mixture for 15 minutes, stirring occasionally. Place into 2 quart baking dish (can also use 9x13)

Potato Topping: Cook diced potatoes as for mashed potatoes, in water on top of stove. Boil at least 15 minutes and test for doneness. When potatoes are tender, drain and add butter and milk. You may also season with salt and pepper to taste if you like. Mash potatoes until smooth and fluffy. Spread on top of beef filling and sprinkle with grated Cheddar cheese. Bake for about 25 minutes, until top is browned.