Shepherd’s Pie

shephers pie 2 shepherds pie

This is a very easy recipe.

You can use whatever veggies you like, you can make real mashed potatoes or sometimes when I’m in a rush I pick up the Simply Potatoes Mashed Potatoes (in Wegman’s they’re in the dairy section near the Pillsbury rolls and cookies are).

Switch it up…but don’t get too crazy…it’s supposed to be an easy, comfort food dish.

Leftovers are perfect for this dish…use what you have. Exact measurements are not needed.

If you only have a pound of ground beef or you only have one veggie, it’s fine.

This is a great one to make up the night before and then pop it in the oven the next night (add a little more cooking time if it’s cold out of the fridge).


  • 1- 1/2 pounds of Ground Beef
  • 1 envelope Lipton Beefy Onion Soup Mix
  • about 1/2 can Guinness (you know what to do with the other half) or or 3/4 cup water (if you do not like Guinness, it is an acquired taste, trust me that the pie does not taste like Guinness. Think of Vodka Cream Pasta…it doesn’t taste like Vodka)
  • Veggies of your choice ~ (leftovers are wonderful here) Cooked Carrots, Cooked Peas, Cooked Corn (I like to use the Frozen Green Giant Niblet Corn in Butter Sauce- 4 minutes in the microwave and it’s ready)
  • 2+ cups Mashed Potatoes ~ mash then yourself or Simply Potatoes Mashed Potatoes (some people like the instant flakes…not for me)
  • 8 ounces shredded Cheddar Cheese


  1. Over medium/high heat brown the ground beef.
  2. Add the Beefy Onion Soup Mix
  3. Add the Guinness or Water (if you must)
  4. Mix well and let simmer for about 10 minutes.
  5. Spread the beef mixture in the bottom of a 9X13 pan.
  6. Top with the veggies.
  7. Spread mashed potatoes on top of the veggies (if you warm them a bit they spread easier)
  8. Sprinkle with Cheddar Cheese.
  9. Bake at 350° for about 30 or until the cheese is golden and the edges are bubbly.

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