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Jacob's Pie (A Different Spin on Shepherd's Pie)

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“This is a hearty one-dish meal you can throw together in minutes. My family has been making it this way since I was a kid and we've always called it Jacob's Pie. Shepherd's Pie (I later learned), contains cooked tomatoes which is something we were never too crazy about as kids. I hope it reminds you of home as much as it does me!”

Ingredients Nutrition

  • 1 -1 12 lb ground beef
  • 14 cup chopped onion
  • 1 garlic clove, crushed
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 2 (14 1/2 ounce) cans green beans, drained (you can substitute corn for all or part if you prefer)
  • 4 -6 cups mashed potatoes, prepared the way you like them
  • 4 slices cheese (we prefer American cheese with this dish)


  1. Saute the ground beef garlic and onions together in a deep iron skillet until the beef is no longer pink in the middle. You can add any other seasonings to suit your taste -- I like to use salt, pepper and Worcestershire sauce. (Note: If you don't have an iron skillet, use a regular skillet to cook the meat and then assemble in a casserole dish).
  2. Drain ground beef mixture.
  3. Return ground beef to the skillet (or casserole dish), and arrange in a layer to cover the bottom.
  4. Spread condensed cream of mushroom soup in a layer over the ground beef.
  5. Arrange drained green beans/veggies in a layer over the soup.
  6. Spread mashed potatoes in a layer over the veggies.
  7. Top with cheese slices.
  8. Place skillet/casserole dish on center rack in the oven at 350 degrees for 15-20 min or until cheese is melted with slightly browned edges.
  9. Serve with warm dinner rolls.

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