Linda's Shepherds Pie
October 15, 2011
Categories: Comfort Food, Dinner, Lunch, Main Dish, Casseroles, Beef, Ground Beef, Vegetables, Corn, Potatoes, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Fall/Autumn, Potluck, Sunday Dinner, Winter, Weeknight Meals, Electric Mixer, Oven Bake, Stove Top, Gluten-Free, No Eggs, Make it from scratch more
"Comfort food at it's best. Quick and easy to prepare, even the kids love making and eating this one, because it's so yummy! This recipe will have you going back for a 2nd helping for sure!! The photo that I took is half a recipe in a 9" pie pan, but the full recipe fits nicely in a 9x13 inch pan."
- Serving Size: 1 (512.3 g)
- Calories 994.9
- Total Fat - 38.9 g
- Saturated Fat - 15.3 g
- Cholesterol - 162 mg
- Sodium - 382.2 mg
- Total Carbohydrate - 119.9 g
- Dietary Fiber - 14.2 g
- Sugars - 19 g
- Protein - 42.1 g
- Calcium - 65.6 mg
- Iron - 6 mg
- Vitamin C - 22.5 mg
- Thiamin - 0.6 mg
In a large frying pan, cook the onion until almost done.
Add beef and stir, cooking until meat is cooked through.
Add your salt, pepper and garlic powder over the top of the mixture, mixing well. (Season to your liking).
Spoon mixture into a 9x13 inch baking pan.
Top the beef with the 1 can of whole kernel corn. Next, top the whole corn layer with the cream style corn and spread.
Cook and mash the potatoes until smooth, adding milk and butter to your liking.
Add the mashed potatoes, spreading over the top of the casserole.
Dot with pats of butter all over the top.
Bake in 350 degree oven for 30 minutes, or until potatoes are lightly browned and the casserole is nice and hot.
Tips & Variations
No special items needed.