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“libby made this for the guys when they were out in the hay fields in the 40s thru 60s .she called it shepherd pie,which makes more sense that they took this into the field than the casserole that now bears the name lol she made everything from scratch and her meatball recipe is here if you want to make it the way she did,but im doing an easier version . she probably varied the veggies for what she had on hand but the filling has to be tight when it cools because they ate this by hand cold”
1hr 15mins

Ingredients Nutrition

  • 2 pie crusts
  • 1 12 lbs frozen meatballs
  • 2 potatoes, large, cubed
  • 1 cup peas, frozen
  • 1 cup coleslaw mix
  • 3 cups beef stock
  • 1 onion, diced
  • 3 tablespoons sour cream
  • 2 tablespoons flour
  • 1 tablespoon parsley


  1. put 1 pie crust in pie pan.
  2. cook potatoes in beef stock with onion and parsley.
  3. when soft mix the flour into the sour cream and add to stock will be thick you want it tight.
  4. in bottom of pie shell add the defrosted meatballs add peas.
  5. add coleslaw mix.
  6. then add potato mixture over the top.
  7. top with other pie crust.
  8. bake 400 for 30 minutes until golden brown.

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