STREAMING NOW: Taste in Translation

Sheila's Shepherd's Pie

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I have been making this for years, as it is quick and is a complete meal in one dish. I am posting my basic recipe but, if you'd rather have tomato sauce than gravy, try that instead. If you'd like, you can sprinkle about 1/2 cup of your favorite cheese over the potatoes before sprinkling with paprika. And you can also use two 16-oz. bags of frozen mixed vegetables instead of the corn, carrots, and peas, or any leftover vegetables you may have. This is really an incredibly versatile recipe! I would also suggest you check the seasoning before adding the cooked mixture to the baking dish. Both the onion soup mix and gravy have sodium, so taste it before adding salt. If you don't have leftover mashed potatoes, instant potatoes will work fine.”

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. In a large skillet, brown the ground beef, onion, and mushrooms until beef is no longer pink and vegetables are wilted. Drain any excess liquid, if necessary.
  3. Add the soup mix, gravy, garlic powder, pepper and salt (if using); mix well.
  4. Add the corn, carrots, and peas.
  5. Place in a 2- or 2-1/2-quart casserole or baking dish that has been coated with nonstick cooking spray. Spread the mashed potatoes evenly over the top and sprinkle with paprika.
  6. Bake for 25-30 minutes or until heated through.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a