Simple Shepherd's Pie


  • 5potatoes, peeled and cubed
  • ½ cup margarine, divided
  • ⅓ cup milk, or as needed
  • salt and ground black pepper to taste
  • 2onions, minced
  • 1 ¼ pounds ground beef
  • 1 (11 ounce) can canned whole kernel corn (such as Green Giant Niblets®), drained
  • 1 (14.75 ounce) can cream-style corn
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 2

    Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.

  • Step 3

    Mash potatoes with 2 tablespoons margarine; stir in milk. Season with salt and pepper.

  • Step 4

    Heat 2 tablespoons margarine in a large skillet over medium heat; stir in onions and saute until onions are translucent, about 5 minutes. Spread onions evenly over bottom of a 9×13-inch baking dish.

  • Step 5

    Cook and stir ground beef in same skillet over medium heat until no longer pink, breaking up large pieces, about 5 minutes. Layer beef into baking dish evenly over onion layer.

  • Step 6

    Wipe out skillet; place corn and creamed corn in skillet over medium heat and cook and stir until bubbly, about 5 minutes. Pour corn mixture over beef in baking dish. Spread mashed potatoes over corn mixture; dot with remaining 4 tablespoons margarine. Sprinkle with salt and pepper.

  • Step 7

    Bake in the preheated oven until casserole is bubbly and lightly browned at edges and margarine is melted, about 30 minutes.

  • Cook's Note:

    You can substitute butter for margarine if you prefer.

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