Shepherd’s Pie

Shepherd’s Pie makes a hearty dinner and great leftovers 🙂


For Mashed Potatoes:

  •  5 large potatoes, peeled and cubed
  • 1 stick of butter
  • 1/2 cup softened cream cheese
  • salt, pepper and paprika

For Meat Filling:

  • 2 pounds lean beef
  • 1 cup chopped onion
  • garlic clove, minced
  • 1 tablespoon olive oil
  • 1 can cream style corn
  • 8 ounce bag frozen mixed vegetables
  • 2 tablespoons tomato paste
  • 1 tablespoon worcestershire sauce


To Make Potatoes:

  • Place potatoes in a pot, fill with water and bring to a boil.
  • Cook 10-15 minutes until fork slides into potatoes easily.
  • Drain. Add butter and cream cheese to potatoes then mash.
  • Season with salt and pepper.

To Make Filling:

  • In a large pot, cook beef then drain extra grease.
  • Add onion, garlic, olive oil, cream style corn, mixed vegetables, tomato paste and worcestershire sauce to the meat.
  • Stir filling until well mixed, cover and cook over medium heat for 3-5 minutes.

To Complete:

  1. Preheat oven to 350 degrees.
  2. In a 9×11 glass baking dish, spread a layer of filling then layer of potatoes.
  3. Repeat with another layer of the remaining filling, then potatoes.
  4. Top with paprika and bake for 30 minutes.


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