This Easy Homemade Shepherd’s Pie Recipe was a hit with everyone in the family! I can’t believe that I waited so long to try this out, but it is easy and super easy to change up into a different dish every time. This casserole also is frugal to put together as well for dinner.
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Now, I was surprised to learn this was an Irish recipe so I know we will be making it next year for St Patrick’s day since the kids loved it so much! I am always looking for new recipes for the kids to try out. A friend of mine suggested this because she knew my kids liked ground beef, potatoes, and cheese.
Take a lot of prep work out of weeknight dinners and precook and freeze your cooked ground beef! Pull and defrost the ground beef to put in recipes like this for an easy weeknight dinner! (If you aren’t sure how to best do this, check out Freezing Cooked Ground Beef)
Shepherd’s Pie Ingredients:
- Ground Beef-This will need to be cooked and drained of grease to put in the casserole pan.
- Red Pepper-I made large chunks so the kids could pick around it.
- Red Onion
- Minced Garlic
- Sour Cream
- Milk
- Potatoes
- Salt
- Pepper
- Cream Of Mushroom
How To Make Shepherd’s Pie:
Ground your ground beef. I used some Ground Beef I had ready from Mass Prepping Ground Beef and warmed it up in a skillet before making this.
Start a pot of boiling water to boil your potatoes. You can also use Garlic Mashed Potatoes but in a pinch you can also use instant mashed potatoes aka boxed potatoes
Peel and cut your potatoes, I used russet potatoes, but I plan to use gold potatoes the next time I make this because they have a deeper flavor.
Boil your potatoes until they are ready to be mashed.
Preheat your oven to 350 degrees.
Strain your potatoes, I mix mine up in my kitchen aid mixer.
Mix into your potatoes the milk and sour cream, also add salt and pepper them as well until they are well mixed and blended.
Chop your onion and peppers up.
In a separate mixing bowl combine your Cream of Mushroom soup, peppers, onion, and minced garlic.
Next, add your cooked and drained ground meat to the soup mixture.
Spray your casserole pan with a nonstick spray.
Layer into the pan the meat mixture and press flat with a spatula.
Spread your potatoes onto the top of the meat mixture.
Cook for about 30 minutes in the oven and then remove it from the oven.
Top the dish with cheese, I used a Mexican Shredded Cheese blend to top mine.
Put back in the oven for another 5 minutes to melt the cheese.
Serve and enjoy!!
How Store Leftover Shepards Pie
Store in the fridge in an airtight container for 3 to 5 days.
You can freeze in an air-tight container for up to three months.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The air-tight container and a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.
Freezable storage Containers
Food SealerFreezer BagsFood Scale
How To Reheat Leftovers Sheperd Pie
You can microwave to reheat or bake in the oven.
What Type Of Meat Alternatives To Use In Shepherd’s Pie:
Vegetable Alternatives To Put In Shepherd’s Pie:
How To Cook Shepherd’s Pie:
What do you put in your Shepherd’s Pie?
AMAZING ST PATRICK’S DAY RECIPES TO TRY OUT
The possibilities are endless for making a St Patrick’s day cooked at home. A crockpot is my favorite way to cook corned beef, but it can be done in various ways. See the recipes->here.
- Guinness Crock Pot Pork Roast And Vegetables Recipe
- Slow Cooker Guinness Beef Stew Recipe
- Crockpot Corned Beef And Cabbage Recipe
- Guinness Beer Bread
- Corned Beef And Cabbage Dutch Oven Recipe
- Guinness Crockpot Corned Beef And Cabbage Recipe
- Homemade Shepherd’s Pie
- Smoked Brisket Shepards Pie
- Baked Dutch Oven Beef Stew
Easy Homemade Shepherd’s Pie Recipe
Ingredients
- 2 Pounds Ground Beef
- 1 Red Pepper
- 1/2 Red Onion
- 1 Teaspoon Minced Garlic
- 1 Cup Sour Cream
- 1/2 Cup Milk
- 8 Potatoes
- Salt
- Pepper
- 21 Ounces Cream Of Mushroom
- 1 Cup Cheese
Instructions
- Ground your ground beef.
- Start a pot of water boiling to boil your potatoes in.
- Peel and cut your potatoes, I used russet potatoes but I plan to use gold potatoes the next time I make this because they have a deeper flavor to me.
- Boil your potatoes until they are ready to be mashed.
- Preheat your oven to 350 degrees.
- Strain your potatoes, I mix mine up in my kitchen aid mixer.
- Mix into your potatoes the milk and sour cream, also add salt and pepper them as well until they are well mixed and blended.
- Chop your onion and peppers up.
- Preheat your oven to 350 degrees
- In a separate mixing bowl combine your Cream of Mushroom soup, peppers, onion, and minced garlic.
- Next, add your cooked and drained ground meat into the soup mixture.
- Spray your casserole pan with a nonstick spray.
- Layer into the pan the meat mixture and press flat with a spatula.
- Spread your potatoes onto the top of the meat mixture.
- Top the dish with cheese, I used a Mexican Shredded Cheese blend to top mine.
- Put back in the oven for another 5 minutes to melt the cheese.
- Serve and enjoy!!
Joanne says
That looks delicious!
Christy G says
I’ve had Sheppard pie once before and it was delicious. I’ll have to make it for my family this week.