Simple Sheperd's Pie

Print Recipe
Chef Test Kitchens Consultant at Land O'Lakes

This meat and potato pie is a version of an Irish classic recipe.

Yield: 6 servings


1 refrigerated pie crust
1 pound lean ground beef
1 medium (1/2 cup) onion, chopped
2 cups frozen mixed vegetables (beans, carrots, corn and peas)
1 (10 3/4-ounce) can condensed cream of celery soup
1 1/2 teaspoons chopped fresh thyme leaves*
3 cups mashed potatoes


Heat oven to 375°F. Place pie crust in 9-inch pie pan. Crimp or flute edge. Set aside.

Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is browned (9 to 11 minutes). Drain off fat. Stir in vegetables, soup and thyme leaves; continue cooking until heated through (3 to 5 minutes).

Spoon meat mixture into pie crust. Spoon mashed potatoes over meat mixture. Bake for 35 to 45 minutes or until potatoes are lightly browned and pie is heated through.

*Substitute 1/2 teaspoon dried thyme leaves.
Print Recipe