I love shepherd’s pie. But sometimes I don’t want to peel potatoes to make it. I thought it would be interesting to take the regular ingredients I use and put them into a pie crust. I used mashed potatoes, making the dish very easy to make since it had virtually no prep work. Here’s how I made it.
Easy Shepherds Pot Pie
- 1.5 lbs ground beef
- 4 cups mashed potatoes
- 4 oz shredded cheddar jack cheese
- 10 oz bag steamable corn (I used Birds Eye Steamfresh)
- 1 refrigerated pie crust
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
Preheat oven to 425f.
Brown the ground beef.
While the beef is cooking, place the pie crust into a pie pan.
Prepare the corn in the microwave according to instructions.
Drain the ground beef and place into the bottom of the pie crust, flattening with a spoon.
Place the corn on top of the ground beef.
Mix the mashed potatoes, shredded cheese and seasonings in a bowl.
Place the potato mixture on top of the corn, evening out across the top with a butter knife or spoon.
Bake for 15-20 minutes until the crust is browning on the edges and the top is golden brown.