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Shepherd’s Pie

Shepherd’s Pie is an easy and simple meal to make that screams comfort food. Warm layers of ground beef, mushrooms, cream of mushroom soup, cream style corn, sweet corn and rich homemade mashed potatoes make this the perfect meal.

a scoop of shepherd's pie

How to Make Shepherd’s Pie

There are two parts to this recipe that you can do simultaneously. First, wash, peel and chop your potatoes. Then, put them in a pot of water and bring to a boil. Once boiling lower the heat to medium. Cook over medium heat until easily pierced with a fork.

While you’re waiting on the potatoes, in a large pan, start to saute the mushrooms. I like to buy them pre-washed and chopped. Next, add in your ground beef. Cook until all beef is browned and break up into small pieces. Then, stir in cream of mushroom soup.

Spray your casserole dish or large baking dish with cooking spray and pour in the meat mixture.

beef layer of shepherd's pie

The next layer is your sweet corn and creamed corn. Drain the sweet corn then pour both on top of the beef and spread into an even layer.

Now, back to the potatoes… Once they are ready drain out the water. Then, add sour cream and butter. Mash and combine. Finally, season to taste with salt and pepper. I used Kerrygold’s Garlic and Herb butter in the mashed potatoes. It’s quickly become one of my favorite butters to use, and it adds lots of flavor without extra seasoning. Garlic powder or garlic salt are also delicious additions to the mashed potatoes.

Once your potatoes are ready spread them over the corn. Don’t worry, it doesn’t need to be perfect! This meal is delicious regardless of the final appearance!

shepherd's pie ready for the oven

Finally, bake at 350 degrees for 35-45 minutes or until bubbling around the edges. Let the casserole sit for a few minutes after it comes out of the oven then enjoy!

shepherd's pie baked in a casserole dish

Can I make Shepherd’s Pie ahead of time?

Absolutely! I love to prep a shepherd’s pie ahead of time. Go ahead and prepare the pie recipe all the way until you would put it in the oven. If it’s warm wait until it cools then cover with plastic wrap and store in the refrigerator.

Then, an hour and a half before its time to eat go ahead and remove it from the refrigerator and bake until bubbly around the edges and hot all the way through. You can always check with a meat thermometer if unsure.

Frequently Asked Questions

Can I use a different kind of meat to make shepherd’s pie?

Yes, ground turkey, chicken or pork can also be used. A mixture of meats can be used as well.

I don’t really like mushrooms, can different vegetables be added?

Definitely. We have added vegetables such as spinach, green beans, kale and more! Be sure to cook them until tender before adding them into the casserole dish. Also, the cream of mushroom soup can be swapped out for cream of chicken or cream of potato soup!

How do I store leftovers?

Leftovers should be stored in the refrigerator. After dinner, let the casserole cool completely then cover and refrigerate. Leftovers should be eaten within 5 days.

Can instant mashed potatoes be used instead?

Absolutely! If you dread making mashed potatoes go ahead and substitute your favorite instant mashed potatoes instead.

Doesn’t Shepherd’s Pie have cheese?

Traditionally a shepherd’s pie does not have any cheese however some people like to sprinkle cheddar cheese on top of the mashed potatoes before baking. We prefer to skip the cheese but if you want to add it go ahead!

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If you like this recipe, head over to check out more of our meal recipes!  Some of our favorites include Crock Pot Chicken Fajitas, Chicken Marbella, Crock Pot Chuck Roast with Potatoes, Pineapple Pork Fried Rice, Hamburg Soup, Turkey Stuffed Peppers, Basil Parmesan Risotto and Italian Sausage Orzo

a scoop of shepherd's pie

Shepherd's Pie

Yield: 8-10 servings
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

Rich layers of beef, vegetables and mashed potatoes.


  • 2 pounds ground beef
  • 8 oz baby bella mushrooms, sliced
  • 1 can cream of mushroom soup
  • 6 russet potatoes
  • 1 can creamed corn
  • 1 can corn, drained
  • 3 tbsp Kerrygold garlic and herb butter
  • 1/2 cup sour cream
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. Wash, peel and chop potatoes. Put in pot of water and bring to a boil. Cook until easily pierced with a fork.
  3. In large pan, saute mushrooms for 3 minutes. Add ground beef and cook until browned. Break up into small pieces. Add cream of mushroom soup and stir to combine.
  4. Spray large casserole dish with non-stick spray.
  5. Pour in beef mixture.
  6. Top beef mixture with corn and creamed corn. Spread evenly on top of beef.
  7. Drain potatoes. Add butter and sour cream and mash to combine. Season potatoes with salt and pepper to taste.
  8. Spread mashed potatoes on top of corn layer.
  9. Bake at 350 degrees for 35-45 minutes or until bubbling around the edges.
  10. Enjoy!


Ground chicken or turkey can be used in place of beef.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 113mgSodium: 664mgCarbohydrates: 49gFiber: 5gSugar: 6gProtein: 38g

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