Shepherd's Pie


Beef, Corn & Tomato Layer

  • 2 tbsp corn oil
  • 1 lb ground beef
  • 1½ cups onions, small dice (white Spanish onion recommended)
  • 2 cloves garlic, chopped
  • ½ tsp oregano
  • ¼ tsp black pepper
  • 1 tsp kosher salt
  • ¼ tsp red pepper flakes
  • 1½ cups corn kernels
  • 2 cups canned crushed tomatoes
  • 2 cups fresh plum tomatoes, seeds removed, medium dice

Mashed Potatoes Layer

  • 1½ lbs russet or Yukon gold potatoes, peeled & quartered
  • 2 tbsp butter
  • ¼ - ½ tsp white pepper
  • ½ tsp kosher salt
  • ½ cup milk


  • 1 cup white cheddar cheese, shredded


Prepare Beef, Corn & Tomato Layer

  1. Heat a 1-2 gallon pot over medium-high heat. Add 2 tsp corn oil and ground beef. Stir occasionally, breaking up large pieces of beef. Cook until beef is almost cooked through, about 4-5 minutes
  2. Add onions and cook until translucent, about 2 minutes
  3. Add garlic, spices and corn kernels and cook 2-3 minutes, stirring constantly
  4. Fold in crushed tomatoes and diced tomatoes, lower heat and simmer 5 minutes

Make Mashed Potato Layer

  1. Peel potatoes and cut into quarters for quicker cooking
  2. Place potatoes in a pot, cover with cold water and bring to a boil. Lower heat, cover the pot, and simmer until fork tender, about 15-20 minutes
  3. Drain potatoes, add butter, milk and seasonings. Mash until smooth

Assemble & Bake

  1. Preheat oven to 350º degrees
  2. In a 9" x 11" pan add half the potatoes and spread evenly to create a bottom layer. Add beef filling for the second layer. Top with remaining potatoes. Spread evenly and sprinkle shredded cheddar cheese over the top
  3. Bake for 20-25 minutes on middle rack, until cheese turns golden brown, rotating the dish halfway through the cooking process
  4. Use a wide spatula to serve, making sure to reach down to the bottom potato layer