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shepherds pie

Shepherd’s Pie

A meal the kids ask for all the time! A cold weather staple meal in our house! The kids ask for it regularly and there are rarely any left overs! It is a delicious meal that is wonderful on a cool fall night!


  • 1 Lb. Ground Beef
  • 1 Can Whole Kernel Corn
  • 1 Can Creamed Corn
  • 8 Medium Russet Potatoes
  • 2 Cloves Garlic to taste
  • 1 Stick Butter
  • 2/3 Cup Milk
  • Salt and Pepper to taste


  • Peel and cut the potatoes. Or, leave the skins on if you prefer them that way.
  • Add the potatoes to boiling water and boil until a fork easily goes through them. Your boil time depends on the size of your potatoes!
  • Mix the two cans of corn in a medium sauce pan.
  • Cook the corn on low until warmed through. I usually start the corn when I put my potatoes in and it is pretty good.
  • Add your hamburg to a large skillet.
  • Add 2 cloves chopped garlic to the hamburg. Also, add Salt and Pepper. This is all dependent on how you like it. Season as much or as little as you like!
  • Mash the potatoes with one stick of butter and 2/3 Cup of milk. Mash to your desired consistency. I like mine very well mashed with not many lumps.
  • Use a 9×9 glass or metal pan (8×8 if you prefer deeper layers).
  • Your first layer is the browned hamburg. Spread it evenly across the bottom of the pan.
  • The second layer is the corn mixture. Evenly spread it over the hamburg.
  • The final layer is the potatoes. Drop by spoonfuls all over the top of the corn. Using the back of a wooden spoon, gently smooth the potatoes across the top.
  • Bake in a 375 degree oven for 20 minutes, or until the potatoes are slightly browned.
  • Serve and Enjoy!