I’m sharing this recipe with you solely for the fact that I’m making it tonight. It’s not paleo, it’s not low-carb, and it’s certainly not gluten free. If you’re counting calories, this one’s probably not for you. Lactose intolerant? Not a great idea either. But if you love a good, filling, easy to prepare, comfort food dish that leaves some leftovers for easy reheating, then you’re in the right spot. I tend to make this more in the fall and winter months, because it’s a heavier, more filling dish, but hubby’s been wanting it lately so I figured I may as well – I mean it’s easy enough.
What What You Need (4-6 servings)
- 1 lb. ground beef (you could use turkey if you wanted)
- 1 pkg. taco seasoning (or meat seasoning of your preference)
- 1 can of corn (drained)
- 1 cup shredded cheddar cheese
- 2 cups Instant mashed potatoes (prepared)
- 8×8 casserole dish or baking pan
- Non-stick spray
What You Do
Brown and season hamburger meat in skillet while you prepare the instant potatoes according to directions. Spray your casserole dish with nonstick spray and once browned, pour the ground beef into the bottom of dish. Sprinkle shredded cheese over meat and add corn on top of cheese then spread the prepared mashed potatoes on top of that.
Place in the oven at 350° for about 25-30 min., until the top is golden brown. Let cool slightly before serving.
Sometimes we serve just the Shepherd’s Pie and sometimes we serve with bread or something, but it’s definitely enough by itself if you don’t feel like adding anything to it. I normally make a double batch because the leftovers make a great lunch the next day – super easy to throw into a bowl and re-heat.
Do you have a favorite “comfort food” at your house? Is this something that would go over well in your family? What changes might you make to the recipe (I’m always up for new ideas!). Let me know in the comments below and thanks for reading!
tara pittman saysJuly 31, 2014 at 9:44 am
I tried shepards pie one and my family would not eat it. Maybe I need to try your recipe.
Alicia Figueroa saysJuly 31, 2014 at 11:47 am
Oooh, this looks like a nice easy one. I almost made some of your porkchops last night that you posted up back in February (bookmarking for the win!) but then I got too lazy to go to the store because it was raining lol. I might try this though since I have everything but the beef, and I can get that at the corner store. The last time I tried making Shepard’s pie it came out more like Shepard’s SOUP lmbo ;D
Debbie @ Heartbeats Soul Stains saysJuly 31, 2014 at 12:00 pm
I love shepherd’s pie! it’s one of my favorite comfort foods 🙂 I’m gonna try your recipe.
Teresa Britton saysJuly 31, 2014 at 12:42 pm
We make this too, but a little different. We do a can of cream of celery or mushroom soup with the meat and corn after the meat is browned. We make real mashed potatoes and add sour cream and butter to them (SO good). Now that is high-calorie!
I am a vegetarian, so I have my little bit of ingredients set aside and use Boca meat crumbles. They are super good. I cannot tell the difference.
My kids are crazy for this recipe. It’s one of their favorites!
Justina saysJuly 31, 2014 at 11:02 pm
This looks so amazingly yummy!
Pam Rote saysAugust 2, 2014 at 8:13 am
Looks EZ enough…but honestly my family is NOT to fond of all their food touching–so they wouldn’t eat this.
Kristina Q saysSeptember 10, 2014 at 10:33 am
Ha! I love your intro to the recipe. 🙂 I love Sheperds Pie– I’m going to pin this recipe for later.