Shepherd’s Pie

Name: Shepherd’s Pie
Prep time: 15 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 pound ground beef; 1 yellow onion; 2 cups carrots; 2 cups frozen peas; 1 can creamed corn; to taste salt; to taste black pepper; 2–3 russet potatoes; 3 tablespoons butter; ¼–½ cup milk; to taste salt; to taste black pepper

Creamed corn keeps the beef filling moist beneath the mashed potato blanket. Drag a fork across the top so its ridges brown into the coveted crispy bites.

By Betty Lou Gardner1 hr 10 minUpdated 2026-08-25

This family-style casserole comes together from simple ingredients but feels completely satisfying on a cool evening. Creamed corn keeps the beef-and-vegetable filling moist beneath a blanket of fluffy mashed potatoes that browns around the edges.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I drag a fork across the potatoes because those little ridges brown first. I use a bigger casserole dish than I think I need because the filling likes to bubble around the edges. The browned corner pieces always disappear first.

How to Make Shepherd’s Pie

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Cubed russet potatoes in a saucepan beside mashed potatoes with butter, milk, salt, pepper, and a potato masher.

Make the Mashed Potatoes

Boil the potatoes until very tender, then drain and mash them with butter, milk, salt, and pepper until smooth and fluffy.

Ground beef, diced onion, carrots, peas, and creamed corn cooking together in a large skillet.

Cook the Beef and Vegetables

Cook the ground beef with the onion and carrots, then stir in the peas and creamed corn until the vegetables are hot and the filling is moist but not watery.