Laurie’s Shepherd’s Pie

  • Recipe By
  • Published Mar 30th
  • Ready In50m
  • Servings6
  • Calories548
This savory beef pie is so easy to make and is one of my husband's favorites. The leftovers are perfect for lunch the next day. For added flavor, you could top the potatoes with a cup of shredded Cheddar cheese, if desired.

Laurie’s Shepherd’s Pie Ingredients

The following are the ingredients needed to make delicious Laurie’s Shepherd’s Pie for 6 servings:

  • 3 potatoes, peeled and cubed
  • 1 pound lean ground beef
  • 1 large onion, diced
  • 1 green bell pepper, chopped
  • 2 tablespoons margarine
  • 1/4 cup milk
  • 1 (9 inch) unbaked pie shell
  • 1 (15 ounce) can cream-style corn

Laurie’s Shepherd’s Pie Cooking Instructions

  • Prep20m
  • Cook30m
  • Ready In50m

To cook Laurie’s Shepherd’s Pie, you need about 20 minutes of preparation time. The time needed to cook this Laurie’s Shepherd’s Pie is about 30 minutes , and you can serve your Laurie’s Shepherd’s Pie within 50 minutes . The following are the steps to cook Laurie’s Shepherd’s Pie easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
  3. 3 Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
  4. 4 Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
  5. 5 Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.

Notes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 548 calories; 29.1 grams of fat; 54 grams of carbohydrates; 19.1 grams of protein; 64 milligrams of cholesterol; 466 milligrams of sodium.

  1. Jan 10th 2008

    I also use ground beef, but not a pie crust, I start with the meat (and onions and peppers but celery works too for great flavor) then I pour some brown gravy over the top of that. It seeps ...

  2. Jan 10th 2008

    My family really likes this recipe. I have been making it for years as it was made when I was growing up. There are some slight differences in how I prepare it though. First of all, I do not ...

  3. Jan 10th 2008

    I have also been making shepards's pie for a number of years. Never with a pie crust though. I use a thin layer of mashed potatoes at the bottom and start layering meat/gravy/vegetable mix ...

  4. Feb 27th 2007

    I made a few changes to this: first I used ground turkey instead of the ground beef and I omitted the chopped onions & peppers to the turkey and added some garlic salt, onion powder and ...

  5. Dec 29th 2005

    this was super easy to make and a huge hit...although I now make it with red or yellow bell peppers instead of green, and I add green peas and I mix it all together before I put it in the cr ...

  6. Aug 31st 2005

    This is a good recipe to use as a starting point. I seasoned the meat with seasoning salt, pepper and minced garlic, in addition to the onion. I also tucked some cheddar in under the potatoe ...

  7. Oct 24th 2004

    Totally great. I sauteed onions and green peppers with the meat, used cream style corn, and added onion flakes to the mashed potatoes. I didn't use a pie shell, either. It turns out equall ...

  8. Jun 6th 2004

    Good recipe, but needs some modifications. I would ditch the pie shell and make this in a 9 x 13 dish, using more meat (1.5 lbs to 2 lbs), and using more seasonings for the meat, including ...

  9. Oct 22nd 2001

    I made a couple changes, but this recipe turned out great. I omitted the pie crust, and just used a regular caserole dish. I also omitted the bell peppers, only used half of an onion, and ...