Shepherd's Pie

Serves 4-6
  • 2 tablespoons canola oil
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 3 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 1 pound bag frozen corn kernels, thawed and drained
  • 6 medium potatoes, peeled and cut into quarters
  • 4 tablespoons unsalted butter
  • 1/2 cup sour cream
  • 1/2 cup shredded mild cheddar cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


Place the potatoes in a medium pot, covered with water. Cover the pot and bring to a boil over high heat. Reduce the heat to simmer and cook the potatoes until a fork is easily inserted into the potatoes, about 10-15 minutes.

While the potatoes are cooking, heat the oil in a large skillet over medium high heat. Add the onions, cooking until they start to take on a little color. Add the minced garlic to the onions, cooking for about one minute. Add the ground beef to the pan, breaking up the the clumps of beef. Season the beef with salt and pepper, starting with 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Continue to cook until the beef is nicely browned.

Sprinkle the 2 tablespoons of flour over the beef, stirring to distribute the flour. Cook for about 1 minute. Add the water, stirring to make a sauce. Cook the mixture until you see the sauce begin to thicken, about 2-3 minutes. Taste the mixture again and add the rest of the salt and pepper as needed. Cover the pan and turn off the heat.

Drain the potatoes. Add the butter, sour cream, cheddar cheese, salt and pepper. Mash the potatoes and additional ingredients together until smooth and fluffy. Taste the potatoes and add salt and pepper as needed.

Spoon the beef mixture into a casserole dish, spreading to cover the bottom of the pan evenly. Pour the corn over the beef layer, spreading to distribute evenly. Top the corn layer with the mashed potatoes, being sure to spread the potatoes to the edges of the pan. This will seal the moisture from the beef and corn layers under the potatoes. At this point you may cover and refrigerate or freeze the shepherd's pie.

About an hour before serving, preheat the oven to 375 degrees F and remove the shepherd's pie from the refrigerator. Place the casserole dish on the center rack of the preheated oven. Bake for 45 minutes, or until the potatoes are browned and the center of the casserole is bubbly. Remove from the oven and let sit for 10-15 minutes. Serve with a crisp salad or your favorite green vegetable.