Shepherd's Pie with Corn

5 from 1 vote

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Dinner

Cuisine: American

Servings: servings

Calories: 417kcal

Author: Rebecca Warfield

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