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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


  • 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


  • 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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Average Rating:
  • Valerie
    Nov 11, 2019

    Best Shepherd's Pie ever!

  • JCV4
    Mar 10, 2018

    Very good! I added some garlic with the onion and ground beef, too. Also added shredded sharp cheddar on top.

  • cheriinil
    Feb 19, 2018

    This is a really good recipe. Made it for friends that came for dinner & they loved it. Will be making this again

  • Debglass11
    Jan 8, 2018

    This was very good! I used a green bell pepper, since that's what I had on hand and used fresh minced garlic instead of garlic salt. I also added some frozen peas and carrots along with the corn, and sprinkled sharp grated cheddar on top of the potatoes. Used kosher salt to taste. This a dish I will definitely make again!Volunteer Field Editor

  • oreo95
    Jan 7, 2018

    Absolutely delicious comfort food on a cold winters night. Followed recipe exact but cut recipe in half as only two of us. Leftovers were just as good, if not better. Definitely a keeper! Thank you Valerie

  • swinny
    Apr 3, 2016

    I substituted Greek plain yogurt for the sour cream & also 1 lb of ground beef and 1 pound of ground turkey. Added 1 cup of frozen peas and carrots. Sprinkled top with parsley and Parmesan cheese. As other reviewer stated 1 T of worceshire sauce. Delish!!

  • debpenns
    Sep 25, 2015

    No comment left

  • SarahKerr
    Oct 20, 2014

    I would recommend using less milk so that it does not become so soupy. The milk did not help thicken the soup. I even added additional vegetables like peas and carrots.

  • missylyons092911
    Sep 15, 2014

    Loved it and so did my familyThank you for this recipe

  • cybrkitn
    Apr 11, 2014

    Great recipe! I made this for a small group study at church and it was almost gone before we knew it! They all loved it and went back for seconds and even thirds. I did tweak it a bit. I didn't have onions on hand so I substituted about a 1/2 teaspoon of onion powder and mixed that into the chopped meat. I omitted the red pepper and the can of corn and used a can of mixed vegetables instead. However, the recipe says this feeds 8-10. I would say that one batch would probably feed more like 4 people. I had to double it and I'm glad I did. I will definitely make this again!