Like many of my dishes, this shepherd’s pie is one from my childhood. I changed it a little to make it completely from scratch, but it’s still pretty easy and takes about 30 minutes to prep.
Preheat the oven to 350 and grease a 9 X 13 pan. Or, make half of the recipe and prepare an 8 X 8 pan.
The Mashed Potatoes
Peel, chop, and boil for 15 minutes, or until tender. Or, cook in the Instant Pot for 6 minutes at high pressure, then quick release:
3 lbs. potatoes (about 8 medium potatoes)
Drain and mash the potatoes with all of the following:
4 T. butter
1 c. sour cream
1 t. salt
1/2 t. pepper
1/2 t. garlic powder
The Meat and Sauce
For the bottom layer, cook until browned:
1 lb. ground beef (I use 85/15.)
1 onion, chopped
When the meat is done cooking, sprinkle over it:
1/2 c. flour
Add all of the following and stir until the sauce thickens:
2 c. beef broth
1 c. milk
1 T. Worcestershire sauce
1 t. salt
1/2 t. pepper
Assembling the Shepherd’s Pie
Remove the meat and sauce from the heat and pour it into the pan, topping with
2 cans corn, drained
the mashed potatoes
Bake at 350 for about 30 minutes, or until potatoes are golden and you see the sauce bubbling. Optional: Top with Cheddar cheese in the last 5 minutes of baking. Shepherd’s pie really is comfort food at its finest!
Find more delicious casseroles here.
Shepherd’s Pie From Scratch Like Mom’s
Equipment
- 9×13 pan
Ingredients
The Mashed Potatoes
- 3 pounds potatoes about 8 medium
- 4 tablespoons butter 1/2 stick
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
The Meat and Sauce
- 1 pound ground beef I use 85/15.
- 1 onion chopped
- 1/2 cup flour
- 2 cups beef broth I use 4 t. powder and 2 c. water.
- 1 cup milk whole
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
Assembly
- 30 ounces corn 2 cans, drained
- 1 cup Cheddar cheese optional
Instructions
- Preheat the oven to 350 and grease a 9×13 pan.
The Mashed Potatoes
- Peel, chop, and boil the potatoes for about 15 minutes or until tender. Or, cook them in the pressure cooker for 6 minutes at high pressure with a quick release.3 pounds potatoes
- Drain and mash the potatoes with all of the following and set aside.4 tablespoons butter, 1 cup sour cream, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder
The Meat and Sauce
- Cook the meat and onions together until browned.1 pound ground beef, 1 onion
- Sprinkle the flour over the meat. Then, add the remaining sauce ingredients and stir until thickened.1/2 cup flour, 2 cups beef broth, 1 cup milk, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon pepper
Assembly
- Put the meat and sauce in the prepared pan. Add the corn on top, then the potatoes. Optionally, add cheese.30 ounces corn, 1 cup Cheddar cheese
- Bake at 350 for 30 minutes, or until the potatoes are golden and you see the sauce bubbling.
Just tried this recipe! It was very good and easy! I added carrots and peas to add some texture and it was perfect! I also just skipped the oven part all together and did serve yourself “upside down” Shepard’s pie.
I will be making this recipe again!
Thanks!
Thanks, Rachel! I’m so glad you liked it! 🙂