• Layer 1:
  • 1 lb. ground beef
  • 1 c. hot water
  • 1 c. cold water
  • 2 tb. flour
  • 1 ts. seasoning salt
  • salt to taste
  • Layer 2:
  • 1 large can cream-style corn
  • Layer 3:
  • 4-5 large potatoes, peeled and quartered
  • 1/2 c. evap. milk
  • 1/4 c. butter or margarine
  • 1 tb. baking powder
  • salt to taste
  • chicken stock to cover potatoes(or add 2 tb. chicken stock powder)


Brown ground beef. Do not drain. Add hot water and seasoning salt, salt to taste. Mix flour and cold water until smooth. Stir slowly into pan and simmer until thickened. Pour into greased casserole until 1/3 full.

Spoon the cream-style corn over beef/gravy layer until casserole is now 1/2 full.

Boil the potatoes in chicken stock and salt to taste. When tender, mash and add milk, butter, baking powder and salt to taste. (Baking powder makes potatoes lighter and fluffier, and the chicken stock gives mashed potatoes a wonderful flavour!) Carefully spoon mashed potatoes over the corn layer and spread evenly.

Dot with butter, if desired, or shredded cheddar cheese. Bake at 375 degrees 30 min., or until bubbly and browned.


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Submitted 9/30/05.
Source: Old family recipe
Submitted By: Shi Me
Shepherd's Pie 'round these parts