Delicious Shepard's Pie Recipe (2024)

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4.3 stars from 4 ratings of Shepards Pie

Prep time: 15 min

Cook time: 30 min

Ready in: 45 min

Yields: 4-6 Servings Depending On Serving Size

• 2 Pounds Ground Beef
• 1 Can Diced Tomatoes
• 1 Medium Sweet Onion
• 2 Tablespoons Chili Powder
• 1 Can Whole Kernel Corn
• 1 Can Red Kidney Beans
• 2 Boxes Jiffy Corn Bread Mix
• 2 Large Eggs
• 1/2 Cup Whole Milk
• 2 Cups Shredded Cheddar Cheese

1. When I'm talking about the can of tomatoes or can of corn I am talking about a regular size can. You can if you wish use black beans or pinto beans instead of the kidney beans. And if you want a little more spice use a regular size can of Rotel Tomatoes with Chilies instead of the can of tomatoes.
2. You want to start by browning your ground beef and onions together in a skillet until the beef is brown and the onions are done. Drain well.
3. Now add in your tomatoes and beans and mix well. Heat until everything is hot.
4. Spray a 9" X 13" baking pan with vegetable cooking spray.
5. Pour your hamburger mixture out into the prepared casserole dish.
6. Spread one cup of the hamburger mixture on top of the hamburger mixture.
7. In a separate bowl mix your corn bread mix, milk, and eggs together being sure to mix from the bottom of the bowl to get all dry ingredients mixed in well. Now pour the cornbread mixture out on top of the hamburger mixer.
8. Now sprinkle the rest of the cheese on top of the cornbread mixture and your ready to put it into the oven.
9. Place in the oven and bake for 30 minutes at 350 degrees.
10. Take out of the oven and let it set for 10 minutes before you cut it up into servings and serve. With a tossed salad and a beverage you will have a great meal.

In 1791 the casserole we call Shepard's Pie today was known as a Cottage Pie and back then the pie was made with a crust of mashed potatoes then any left over beef and vegetables and then mashed potatoes with a finishing layer of sprinkled cheese.

It was not until 1877 that we find the name Shepard's Pie mentioned. The name Shepard's Pie came from the pie originally being made with mutton in the New England area. In early cookbooks the pie was a means of using left over beef and vegetables. Over the years it has evolved to include several different varieties and I have tried and loved almost all of them.

When I was working on the version here on this Hub Page I was looking for something new that we could make cheap and quick and that would hold up well on a buffet. I came up with the version here and almost everyone that had it loved it. We would sometimes make it with regular tomatoes and sometimes with the tomatoes with chilies.

I have seen the casserole made here in the United States several different ways. Some people make it with the mashed potatoes in the bottom and then finish it up the way I have it in the recipe above while other people really go all out with a cornbread crust in the bottom, then beef and vegetables, then mashed potatoes, and then another thin layer of cornbread and a sprinkling of cheese.

Shepard's Pie is now made all over the world several different ways. But no matter how you make it I bet you'll love it.

I really like it the way I have it in the recipe. I offer sour cream on the side and let people add the sour cream if they like.