Not-So-Typical Shepherd's Pie

Not-So-Typical Shepherd's Pie

Becca Creasy
From the Kitchen of: Becca Creasy
A Creasy family favorite is Becca's Shepherd's Pie... it is far from a conventional shepherd's pie recipe that you may be used to, but it will be a party in your mouth and could possibly become your new favorite.
Prep Time: 30 min
Cook Time: 30-45 min


  • 920 Ground Beef
  • 2 onions, sliced or diced
  • 2 cans of french style green beans
  • 2 cans of creamed corn (or homemade creamed corn from your in-laws if you want to make it just like us!)
  • 2 cans of carrots or carrots & peas (if you like peas??)
  • 1 bag of gold potatoes
  • 2 packs of Lipton's Onion Soup mix
  • 2-4 teaspoons of butter
  • A bag of shredded Colby-Cheddar cheese
  • Olive Oil
  • Salt
  • Pepper
  • Thyme
  • Basil
  • Parsley
  • Garlic powder
  • Non-Stick Spray


  1. Dice the potatoes into small chunks. Put in bowl with a drizzle of olive oil, the Lipton Onion Soup Mix and a pinch of salt. Stir until all potatoes are covered.
  2. Spray a sheet pan with non-stick spray. Spread the potatoes on pan evenly. Bake in 400* oven for 35-45 minutes, or until golden brown and slightly crispy.
  3. Get a large casserole dish and spray with non-stick spray. It will need to be pretty large, but 2 smaller dishes will work great too.
  4. In a large pan, brown 920 ground beef. Add to your preference: salt, pepper, garlic powder, thyme, parsley. When cooked, spread in bottom of casserole dish evenly.
  5. In the same pan, sauté the onions until caramelized. Add salt, pepper and garlic powder. When finished add a thin layer over the ground beef.
  6. In the same pan, add a teaspoon of butter and sauté the green beans. Add salt, pepper, garlic powder, thyme, basil and parsley. When slightly browned, add as another layer to the casserole dish.
  7. Add a very thin layer of shredded cheese. We will add more later so no need to get crazy here.
  8. In the same pan, add a teaspoon of butter and sauté the carrots (and peas if you choose). Add salt, pepper, garlic powder, thyme, basil and parsley. When warmed and possibly caramelized, add as another layer to the casserole dish.
  9. Do the same for the creamed corn in the same pot. You will want to lower the heat in the pan and let the corn simmer to allow it to thicken slightly. Add a pinch of salt and pepper. Once thickened, add as another layer to the casserole dish.
  10. Scoop the roasted potatoes from the pan and into a layer on top of the casserole dish. These will be delicious just as they are, so don't be tempted to eat them all before you get them on your Shepherd's Pie.
  11. Add a layer of cheese to the top. We don't put a ton of cheese on top, but that is up to you!
  12. Bake in 350* oven until the cheese is melted and the top layer of potatoes that are peeking through the cheese are nice and crispy.
  13. Remove from oven, let rest for a few minutes and then serve the crowds! It will be gone in minutes, so make sure you make your dish first before it's gone.


My most favorite piece of cookware is an enamel coated cast iron dutch oven... Le Creuset to be exact, but any brand will do. This is what I use to sauté everything in this recipe in.

My second most favorite piece of cookware is stoneware... Pampered Chef has a large assortment of sizes and shapes and seem to be the most durable I've found. I use a stone casserole dish to bake this recipe in and it adds a phenomenal flavor and warmth to the finished meal!

Hope y'all enjoy this dish! Be on the lookout as we will be sending out more recipes more frequently...

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