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This Shepherd's pie with corn recipe is a hearty casserole made with a simple ground beef filling. The corn adds a touch of sweetness, creating a perfect balance of sweet and savory. This is a classic comfort food the whole family will love.
Some days, I just can’t decide what to make for dinner, and when that happens, I go back to the basics. A good old-fashioned shepherd's pie with corn is always a reliable choice.
Now, full disclosure, a shepherd’s pie casserole is not one of my quick weeknight dinners. It is not difficult, but it does take a little time and a couple of pots. I usually save it for a Sunday reset or a day when I have more time to spare.
This recipe is a ground beef shepherd's pie with peas, carrots, and sweet corn layered under creamy mashed potatoes. The corn and carrots add just enough sweetness to balance the savory filling.
With the evenings finally cooling off, this has become one of our current family favorites, along with other cozy recipes like chicken and pastry, slow cooker lasagna, and slow cooker chicken corn chowder.
Shepherd's pie is one of our go-to comfort meals, and I think it will be a favorite around your dinner table as well.
Why You’ll Love This Recipe
Comfort Food: This is a classic comfort food made with simple, wholesome ingredients
Family-Friendly: Shepherd’s pie was a family favorite when I was a kid because even the pickiest eaters in our family loved it.
Make-Ahead Friendly: Shepherd’s pie tastes even better the next day, making it ideal for leftovers, make-ahead meals, and freezing.
Flexible: This is a base recipe. Use any ground meat and frozen veggies you have on hand.
What Is Shepherd’s Pie with Corn?
Shepherd's pie is a traditional Irish dish made with lamb, but in the U.S., it is usually prepared with ground beef, which is technically referred to as cottage pie. However, in American kitchens, the two names are often used interchangeably.
No matter what you call it, shepherd's pie is a comforting dish with a savory meat and vegetable filling topped with creamy mashed potatoes and baked until golden.
In this recipe, the addition of corn brings a touch of sweetness and extra texture that perfectly balances the hearty filling.
Ingredients
Ground Beef: You can use ground beef or lamb. I prefer lean ground meat since it doesn't need draining, but lately it's been harder to find at a good price, so I just use what's available and drain off the excess.
Frozen Veggies: I prefer frozen peas, carrots, and corn. However, you can use any fresh or frozen veggies you have on hand.
Herbs: Traditionally, shepherd's pie is seasoned with rosemary, thyme, and parsley. I prefer to use Italian seasoning instead because I always have it on hand. Freeze-dried herbs work great for this recipe.
Broth: Use beef or chicken broth. I used home-canned chicken broth because it’s a staple in my pantry.
Potatoes: I used russet potatoes, but Yukon gold are also delicious on shepherd’s pie.
Parmesan Cheese: Mixing a little parmesan into the mashed potatoes adds flavor and helps them crisp in the oven. For the best results, skip pre-shredded cheese and grate your own.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Skillet: I used a 13.25-inch Lodge cast iron skillet to cook the filling and bake the shepherd's pie. If your skillet isn't large enough, transfer everything to a casserole dish for baking.
Stockpot: You will need a large stockpot or Dutch oven for boiling the potatoes.
Potato Masher: Use either a hand masher or a mixer for mashing the potatoes. I used my KitchenAid stand mixer.
Step-by-Step Instructions
Step 1: In a large skillet, brown the ground beef over medium-high heat. Use a wooden spoon to break the meat apart. Season with salt and pepper to taste. Drain the excess fat if necessary.
Step 2: Add the onions to the skillet and cook them with the beef until they are transparent, about 2-3 minutes.
Step 3: Toss in the garlic and cook just until aromatic, about 1 minute.
As soon as you can smell the garlic cooking, add the Worchestershire sauce and stir to combine.
Step 4: Add the flour and tomato paste. Combine thoroughly and cook for about 1 minute.
Step 5: Add the frozen peas and carrots and corn.
Step 6: Sprinkle in the Italian seasoning and stir to combine.
Step 7: Pour in the broth. Stir combine. Bring to a boil, then reduce the heat and simmer for 5 minutes. Set aside.
Step 8: Before starting the potatoes, preheat the oven to 400° F.
Fill a large pot with cold water and place the potatoes in it. Bring the water to a boil and cook the potatoes until they are tender enough to pierce with a fork, about 10-15 minutes.
Then, drain the potatoes.
Step 9: Return the drained potatoes to the pot (for hand-mashing) or stand mixer bowl. Add milk and butter, then mash to your desired texture. Season with salt and pepper. Adjust milk and butter as preferred.
Step 10: Stir in the Parmesan cheese.
Step 11: Spoon the mashed potatoes over the meat filling. If your skillet isn't large enough, transfer the filling to a casserole dish first. Smooth the potatoes with a silicone spatula.
Bake for 25-30 minutes.
Step 12: For a golden top, spread 1 tablespoon of butter over the potatoes during the last 5 minutes of baking. I also like to use a fork to create a little texture. Then, broil on high for 3-5 minutes until lightly browned.
Step 13: Allow to cool for a few minutes before serving. Optional: garnish with herbs or more Parmesan cheese.
Tips for Success
- If you like a saucier meat filling, add extra tomato paste and a little extra broth.
- If excess fat has rendered out of the ground meat, be sure to drain it. Otherwise, the filling will be greasy.
- Usually, to speed things up, I get the potatoes boiling while I am making the filling. I have separated the directions in the recipe for clarity.
- Don’t be afraid to get creative and use what you have on hand. Toss in any veggies that need to be used up. Or even use homemade herb butter in the mashed potatoes.
- Make the mashed potatoes to your liking. Add more milk, butter, or cheese as desired.
- For a smaller shepherd’s pie, you can halve this recipe.
- To save time in the evening, you can make the filling and mashed potatoes earlier in the day. Then, assemble and bake at dinnertime.
- If you are in a pinch, reconstituted freeze-dried mashed potatoes work great for shepherd’s pie.
Serving Suggestions
Salad: A fresh salad pairs nicely with a hearty shepherd’s pie.
Sourdough: Warm sourdough brioche rolls or toasted sourdough are perfect for soaking up the savory filling.
Veggies: Roasted seasonal vegetables add extra nutrition to the meal.
Storing and Freezing
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly in a freezer-safe dish for up to 3 months. Reheat covered at 350°F until hot. For more make-ahead ideas, check out my 50 Freezer Meals video on YouTube.
Variations
Cheddar: Top the mashed potatoes with cheddar cheese before baking. This is how my mom always made shepherd’s pie.
Turkey: For a lighter option, use ground turkey instead of beef.
Vegetarian: Swap out the meat with lentils. Fun fact: I was a vegetarian for many years, and lentils were always my go-to substitute for meat.
Extra Veggies: Add zucchini, mushrooms, spinach, or other veggies to boost the nutrition.
FAQs
Yes! You can assemble it up to two days in advance, cover, and refrigerate until ready to bake. Add a few extra minutes of baking time if the dish is going in cold.
No, you definitely don’t have to. Corn isn't traditional in shepherd’s pie, but it adds sweetness and texture that many taste buds love. You can skip it or substitute other vegetables, such as green beans or zucchini.
Starchy potatoes, such as russets or Yukon golds, are ideal for shepherd's pie. Avoid waxy potatoes, which don't mash as well.
Let it rest for 10-15 minutes after baking, allowing the filling to set. Also, be sure to drain excess liquid from the meat mixture before topping with mashed potatoes.
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Shepherd’s Pie with Corn
Equipment
- Cast Iron Skillet (I use a 13.25" skillet for this recipe)
- Dutch oven or stock pot
- Potato Masher
Ingredients
Meat Filling Ingredients
- 2 pounds ground beef
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1 1/2 cup frozen peas and carrots
- 1 cup frozen corn kernels
- 2 tablespoons Italian seasoning
- salt and pepper to taste
Mashed Potato Ingredients
- 2 1/2 pounds russet potatoes, peel, washed, and quartered
- 3 tablespoons unsalted butter, or more or less to taste
- 1/2 cup whole milk, or more or less to taste
- 1/2 cup parmesan cheese, shredded
- salt and pepper to taste
Garnish
- 1 tablespoon butter, optional
- herbs, optional
Instructions
Make the Filling
- In a large skillet, brown the ground beef over medium-high heat. Use a wooden spoon to break the meat apart. Season with salt and pepper to taste. Drain the excess fat if necessary.2 pounds ground beef, salt and pepper to taste
- Add the onions to the skillet and cook them with the beef until they are transparent, about 2-3 minutes.1/2 onion
- Toss in the garlic and cook just until aromatic, about 1 minute.2 garlic cloves
- As soon as you can smell the garlic cooking, add the Worchestershire sauce and stir to combine.2 tablespoons Worcestershire sauce
- Add the flour and tomato paste. Combine thoroughly and cook for about 1 minute.2 tablespoons all-purpose flour, 3 tablespoons tomato paste
- Add the frozen peas and carrots and corn.1 1/2 cup frozen peas and carrots, 1 cup frozen corn kernels
- Sprinkle in the Italian seasoning and stir to combine.2 tablespoons Italian seasoning
- Pour in the broth. Stir combine. Bring to a boil, then reduce the heat and simmer for 5 minutes. Set aside.1 cup beef or chicken broth
Make the Mashed Potatoes
- Before starting the potatoes, preheat the oven to 400° F.
- Then, fill a large pot with cold water and place the potatoes in it. Bring the water to a boil and cook the potatoes until they are tender enough to pierce with a fork, about 10-15 minutes.2 1/2 pounds russet potatoes
- Drain the potatoes.
- Return the drained potatoes to the pot (for hand-mashing) or stand mixer bowl. Add milk and butter, then mash to your desired texture. Season with salt and pepper. Adjust milk and butter as preferred.3 tablespoons unsalted butter, 1/2 cup whole milk, salt and pepper to taste
- Stir in the Parmesan cheese.1/2 cup parmesan cheese
Assemble the Shepherd's Pie
- Spoon the mashed potatoes over the meat filling. If your skillet isn't large enough, transfer the filling to a casserole dish first. Smooth the potatoes with a silicone spatula.Bake for 25–30 minutes.
- For a golden top, spread 1 tablespoon of butter over the potatoes during the last 5 minutes of baking. Then broil on high for 3-5 minutes until lightly browned.1 tablespoon butter
- Allow to cool for a few minutes before serving. Optional: garnish with herbs or more Parmesan cheese.herbs
Notes
- If you like a saucier meat filling, add extra tomato paste and a little extra broth.
- Traditionally, shepherd's pie is seasoned with rosemary, thyme, and parsley. I prefer to use Italian seasoning instead because I always have it on hand.
- If excess fat has rendered out of the ground meat, be sure to drain it. Otherwise, the filling will be greasy.
- Usually, to speed things up, I get the potatoes boiling while I am making the filling. I have separated the directions in the recipe for clarity.
- Don’t be afraid to get creative and use what you have on hand. Toss in any veggies that need to be used up.
- Make the mashed potatoes to your liking. Add more milk, butter, or cheese as desired.
- For a smaller shepherd’s pie, you can halve this recipe.
- To save time in the evening, you can make the filling and mashed potatoes earlier in the day. Then, assemble and bake at dinnertime.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
