This savory beef pie is so easy to make and is one of my husband's favorites. The leftovers are perfect for lunch the next day. For added flavor, you could top the potatoes with a cup of shredded Cheddar cheese, if desired.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.

  • Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.

  • Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.

  • Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.

Nutrition Facts

548 calories; protein 19.1g 38% DV; carbohydrates 54g 17% DV; fat 29.1g 45% DV; cholesterol 64.1mg 21% DV; sodium 466.2mg 19% DV. Full Nutrition

Reviews (134)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2004
I made a couple changes, but this recipe turned out great. I omitted the pie crust, and just used a regular caserole dish. I also omitted the bell peppers, only used half of an onion, and seasoned the meat with salt and pepper, and garlic powder while the meat and onions were browning. I ended up using three large potatoes, which needed about four tablespoons of butter, and about a half a cup of milk (also added salt and pepper to the mashed potatoes). Next time I will probably use an extra half can of regular corn as well, and maybe a little more meat, just to make it a deeper caserole. Overall this was a definite hit that I will make often :) Scarlett Read More
(205)

Most helpful critical review

Rating: 3 stars
01/10/2008
I also use ground beef but not a pie crust I start with the meat (and onions and peppers but celery works too for great flavor) then I pour some brown gravy over the top of that. It seeps up into the layer of mashed potatoes on top and it makes it really yummy. I put a thick layer of mashed potatoes (it is after all the best part!) I sprinkle the top with paprika for presentation and any other veggies I serve on the side so that reheating doesn't make it soggy and limp! Read More
(28)
165 Ratings
  • 5 star values: 73
  • 4 star values: 61
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 8
Rating: 5 stars
02/12/2004
I made a couple changes, but this recipe turned out great. I omitted the pie crust, and just used a regular caserole dish. I also omitted the bell peppers, only used half of an onion, and seasoned the meat with salt and pepper, and garlic powder while the meat and onions were browning. I ended up using three large potatoes, which needed about four tablespoons of butter, and about a half a cup of milk (also added salt and pepper to the mashed potatoes). Next time I will probably use an extra half can of regular corn as well, and maybe a little more meat, just to make it a deeper caserole. Overall this was a definite hit that I will make often :) Scarlett Read More
(205)
Rating: 5 stars
01/10/2008
I have also been making shepards's pie for a number of years. Never with a pie crust though. I use a thin layer of mashed potatoes at the bottom and start layering meat/gravy/vegetable mixture and ending with a final layer of mashed potatoes topped with shredded sharp cheddar cheese. Any leftover just keep getting better. Read More
(132)
Rating: 4 stars
01/10/2008
My family really likes this recipe. I have been making it for years as it was made when I was growing up. There are some slight differences in how I prepare it though. First of all I do not use a pie shell. I cook this in a 9x13 pan (which I grease first) & instead of layering the corn & hamburg mixture I mix it all together (I also use the onion garlic parmasean cheese salt/pepper Bay's seasoning-you can really mix up your spices with this recipe to help add some "zing"). I use creamed corn AND regular whole kernel corn & I only add a touch of milk to add SOME liquid. Once this is all poured into the 9x13 pan I then top it with the mashed potatoes & put some salt/pepper/paprika on top & bake at 350 until it starts to bubble. At the very end I will set it on broil (Low) just to help form a little top "crust" on the potatoes (watch this so it will not burn..does not take long). My family loves this. They also like to add a little ketchup to it once it is on their plates for extra flavoring. Read More
(104)
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Rating: 4 stars
01/20/2006
this was super easy to make and a huge hit...although I now make it with red or yellow bell peppers instead of green and I add green peas and I mix it all together before I put it in the crust. I also substitute regular corn for the creamed and make a gravy with the pan drippings for more flavor. Instead of putting the cheese on top of the potatoes I grate it and mix it in with the potatoes so it doesn't brown too much. Read More
(44)
Rating: 5 stars
10/26/2005
Totally great. I sauteed onions and green peppers with the meat used cream style corn and added onion flakes to the mashed potatoes. I didn't use a pie shell either. It turns out equally well with ground turkey which makes it a bit healthier. Read More
(44)
Rating: 4 stars
02/27/2007
I made a few changes to this: first I used ground turkey instead of the ground beef and I omitted the chopped onions & peppers to the turkey and added some garlic salt onion powder and pepper instead. I think next time I'll precook the pie crust for a few minutes beforehand because the crust was slightly soggy but overall the pie tasted great! My husband raved about it. Read More
(30)
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Rating: 3 stars
01/10/2008
I also use ground beef but not a pie crust I start with the meat (and onions and peppers but celery works too for great flavor) then I pour some brown gravy over the top of that. It seeps up into the layer of mashed potatoes on top and it makes it really yummy. I put a thick layer of mashed potatoes (it is after all the best part!) I sprinkle the top with paprika for presentation and any other veggies I serve on the side so that reheating doesn't make it soggy and limp! Read More
(28)
Rating: 4 stars
06/06/2004
Good recipe but needs some modifications. I would ditch the pie shell and make this in a 9 x 13 dish using more meat (1.5 lbs to 2 lbs) and using more seasonings for the meat including garlic powder salt and pepper (I used white pepper but black would work just as well). Also be sure to salt & pepper the potatoes when adding in the margarine and milk. Overall this dish got great reviews from myself and my family! Definitely a keeper! Read More
(28)
Rating: 4 stars
08/31/2005
This is a good recipe to use as a starting point. I seasoned the meat with seasoning salt pepper and minced garlic in addition to the onion. I also tucked some cheddar in under the potatoes. As I made it I would give it 5 stars. Read More
(18)