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Mama’s Shepard’s Pie

Shepherd’s Pie is hearty, savory, delicious, and a great quick dinner recipe. Shepards Pie is also a great way to use of leftovers! Shepherd’s Pie is one of my very favorite meals. It’s simple to make and is a flavorful hit with the whole family. Serve your Shepards Pie with a Strawberry Spinach Salad and finish the meal off with a quick Apple Crumble!

Shepherd’s Pie originates from England. It first came about late in the 1700s and early 1800s.It was developed as a way to use up leftovers, much like the casseroles of today.

For purists, the type of meat in Shepherd’s Pie is lamb or mutton. If made with ground beef it’s called a Cottage Pie. That said, in the US the names are used interchangeably and we typically use ground beef. The Cottage Pie vs Shepherd’s Pie question isn’t really a question here.



1lb of ground beef
2 cups of mixed veggies
1 cup of chopped onion
1 jar of beef gravy
1 single package of instant mash potatoes
1/2 package of cream cheese and 1/2 cup of shredded cheese



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Preheat oven at 350 degrees.
Cook beef and onions sprinkle with Gullah seasoning, drain the fat, add mixed veggies and beef gravy, mix together and set aside.
Make instant potatoes as directed, add cream cheese and 1/2 cup of shredded cheese and blend together.
In a baking dish add ground beef mixture then top with mash potatoes and remaining shredded cheese.
Bake uncovered for 20 minutes.
This didn’t take long at all and everyone is happy! Dinner is now served.

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