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Best Shepherd’s Pie

This is the best shepherds pie recipe I've ever had, and it comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.—Valerie Merrill, Topeka, Kansas
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    10 servings

Ingredients

  • 2-1/2 pounds potatoes, peeled and cooked
  • 1 to 1-1/2 cups sour cream
  • Salt and pepper to taste
  • 2 pounds ground beef
  • 1/2 cup chopped onion
  • 1 medium sweet red pepper, chopped
  • 1 teaspoon garlic salt
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (16 ounces) whole kernel corn, drained
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • Chopped fresh parsley, optional

Directions

  • In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk.
  • Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter.
  • Bake, uncovered, at 350° for 30-35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.
Nutrition Facts
1 cup: 378 calories, 17g fat (9g saturated fat), 69mg cholesterol, 626mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 21g protein.

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