Shepherd’s Pie – Version 3
My simple Shepherd’s Pie is made with ground beef, corn, soup, sauce and seasonings then topped with mashed potatoes and it was delicious. I made the entire Shepherd’s Pie in my cast iron pan. If you don’t have a cast iron pan, it can be made in a skillet and transferred to a oven safe dish.
In a large cast iron pan, or skillet, cook
the ground beef and onion over medium
heat until no pink remains and the
onions are tender, drain and
discard the grease.
Stir in the corn.
Salt and pepper to taste then stir.
Add the soup and tomato sauce.
Stir to combine then simmer until nice
and thick. If you aren’t using a cast
iron pan, transfer the mixture to
an oven safe dish once thick.
Spread your prepared mashed potatoes
over the top the best you can.
Bake in a preheated 425º oven
for 10 minutes. Switch the oven to
broil and continue broiling until
golden brown on the edges
watching it carefully so it
doesn’t burn, I browned
mine on the middle shelf.
Let sit for 5 minutes then serve.
Shepherd's Pie - Version 3
- 1# ground beef, chicken or turkey
- 1 medium onion, diced
- 2 cups corn, I used frozen
- 1/2 tsp. salt, or to taste
- 1/2 tsp. pepper
- 1 – 10.75 oz. cream of mushroom soup
- 8 oz. tomato sauce
- 4 cups prepared mashed potatoes
- Preheat oven to 425 degrees.
- In a 10” cast iron pan or a skillet, cook the ground beef with the onion over medium heat until no pink remains and the onion is tender. Drain and discard any grease.
- Add the corn, salt and pepper then stir.
- Add the soup and tomato sauce then stir to combine. Simmer until the mixture is nice and thick, stirring frequently. If you aren’t using a cast iron pan, transfer the ground beef mixture to an oven safe dish now.
- Spread the mashed potatoes completely over the top of the meat ingredients.
- Bake for 10 minutes on the middle shelf. Turn the oven to broil and continue to cook on the middle shelf until the top gets golden brown on the edge with some brown spots in the middle. Watch it carefully so it doesn’t burn.
- Remove from the oven and let sit for 5 minutes then serve.
Categories: Ground Beef, Potato, Sauces, Soup, Vegetables/Slaws/Salads
Looks delish, Diane!
Looks, delicious, Diane!
Looks delicious, Diane!
Thank you Karla❣️
I’m saving this one for a cold fall or winter evening! It looks fantastic and I bet it tastes better than it looks.
My hubby went crazy over this so I let him have it all, it was gone in two days!
Another crowd pleaser Rosemarie
Thank you Sheree
You just keep knocking them out of the park Diane
You’re so kind Sheree❤️
It’s well deserved Diane
Thank you Katelon❤️
Looks great, D.
Thank you! 💕
We love Shepherd’s Pie at our house, and this recipe made in a skillet is intriguing!
Thank you it was so simple and easy clean up.❣️
Sorry that is not Shepard pie. It is Cottage pie. Only lamb mince makes Shepards pie. Beef is cottage pie .Beef then in 1730s was cheaper than lamb the middle class man could put that on his table while the poor had scrag beef the trimmings from butchers knife with barley and herbs from hedgerows the potato from the allotment garden mile down lane and cottagers pie was really a copy name of the real dish . Pork was used somedays and still called cottagers pie . History of the meals came be found in Rural ride book or Cottage Economy both books by William Cowper. Or the real gold I use is MRS Beatons book of household Mangement . One had to break down her recipe collections as take half a beef cow or six whole ducks to make covered pie must be reduced drastically . She did not cook a thing herself she interviewed that finest cooks in big manor house service in 1840s to drain them of recipes that they used. Result is pure gold to a cook today. Now we call then chefs . Hope you dont mind me commenting Yours Sir K
I don’t mind at all Kevin, I appreciate the history behind it too! Thank you💕
One pan, I love it!
Thank you Dorothy! Hey did you make a brisket with chili sauce? I copied the recipe and cut off the website I got it from. I’m thinking it was yours.
Nope, it wasn’t me!
I love a good Sheppard’s Pie. This looks delicious. Interesting use of tomato sauce and cream soup – would never have thought about these for a SP. thanks Diane!
You’re welcome. Mixing the two looked like a condensed tomato soup but tasted better. Thank you Ab.💕
My kind of meal, all the comfort foods! Love it, C
Thank you Cheryl, one of my husbands favorites too.💕
I have not made Shepherd’s pie with tomato sauce, just gravy. I like the sound of this one, Thanks Diane.
My husband went nuts over this. Thank you Carla❣️
When I was younger, our school seemed to serve Shepherd’s Pie weekly, but it never looked as good as this one Diane!
Awe you are so kind!!! Thank you💕
Perfect dish for cooking in cast iron.
I love my cast iron pans, for so many recipes. Thank you ❤️
Thanks for the reblog💕
I have never done Shepherd’s pie in my cast iron! It would taste amazing 🙂 I believe it also tastes incredible regardless of whether you call it Shepherd’s Pie or Cottage Pie 😉
I agree but I found it interesting it is really called Cottage Pie. I am curious how the name got changed as everyone I know calls it Shepherds Pie. Definitely give it a try in your cast iron skillet it turns out perfect. Thank you Angie. 💕
From what I could find it really depends on where you live. Everyone I know calls it Shepherds Pie as well and I only learned about Cottage Pie because I was watching a lady on YouTube who said they call it Cottage Pie where they live.
Either way, it’s undeniably delicious and most definitely a conversation starter at the dinner table lol
Have a great day Diane!
Thanks Diane, I have always loved shepherds pie and thank you for the great recipe. I am going to give it a try when we get home!
Oh yummy, this one looks good! We love Shepherds Pie, especially during winter. And sometimes, we replace the mashed potatoes on top with mashed sweet potatoes … a different taste, but still delicious.
Oh wow, I would love the sweet potatoes, my husband wouldn’t though. Lol
I love Shepherd’s Pie – been years since I had it though. Mom made it with the mashed potatoes on top and I always got to have the melted/baked cheese crust on top of the potatoes when it came out of the oven because I was “the baby” – ahh, youth had its privileges.
You were so spoiled Linda! The things we do for our kids. 🤣😂🤣
Good times (also getting to lick the beaters) … oh, to be a kid again!
Thank you for the reblog💕💕💕
I’m going try this in our smaller cast iron skillet…since it is for just two of us. I bet it will be “cute” on top of good!
It will work just fine, enjoy Laurel❣️