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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 268.7
  • Total Fat: 9.3 g
  • Cholesterol: 51.5 mg
  • Sodium: 360.8 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 20.9 g

View full nutritional breakdown of SHEPHERDS' PIE, Beef calories by ingredient


Great way to use up leftovers!... Great way to use up leftovers!...
Number of Servings: 6


    16 oz 93% Lean Ground Beef
    .5 cup, chopped Onions, raw
    .5 cup, strips or slices Carrots, raw
    1 cup kernels Yellow Sweet Corn, Frozen
    1.33 cup Potato - Loaded Baked - Idahoan
    1 cup Boiled Potato (1/2 cup) No Skin no salt
    1 pat (1" sq, 1/3" high) Butter, salted
    .25 cup (8 fl oz) Water, tap
    0.5 cup CHEESE, Daily Chef shredded mild Cheddar & Montery Jack 1 svg=1/3c
    0.33 cup Spaghetti/Marinara Sauce (tomato sauce)


Can be made with any ground meat of your choice, cheese is optional. Can also use canned carrots if they are well drained...


Prepare Idahoan potatoes according to pkg directions. Peel potatoes and boil them til tender, or use leftovers of each. Use a mixer to mash them together. Set aside.
Parboil carrots, set aside.
Brown ground beef with onions. Add marinara sauce and mix well, then place mixture in the bottom of a casserole or pie pan. Layer the julienned or chopped parboiled carrots over the meat mixture. Layer the frozen corn over the whole. Top the whole thing with the whipped potatoes.
Bake in a 350 degree oven for 15-20 minutes, then brush the potatoes carefully with butter, add cheese (optional) and bake an additional 15-20 minutes, or until golden brown.
Serve hot.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user I.M.MAGIC.