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Sheppard's Pie


Meat Layer:

1 pound lean ground beef

1 chopped onion 

2 carrots, chopped

1 cup water

1 beef bouillon cube

1/2 teaspoon black pepper

Worcestershire sauce

1 tablespoon corn starch

Mash Potatoes Layer:

6 large potatoes 

1/4 cup butter


1 teaspoon pepper

Corn Layer:

1 can cream style corn 

Sheppard's Pie


1. Brown ground beef and drain fat. Add onions, carrots, bouillon cube, black pepper, and Worcestershire sauce and simmer for 15 minutes.  Taste the broth and add salt as needed. I liberally sprinkle several tablespoons of Worchesterhire sauce.

2. Mix corn starch with  cold water and add to meat mixture. Simmer another five minutes. The corn starch thickens the meat mixture. Add more water as necessary to get  desired consistency.

3. Peal, boil, drain and mash potatoes while still warm. Add butter and salt and beat potatoes. Add milk and continue beating.  Continue adding milk until you achieve the desired consistency.

4. Pour meat mixture into casserole dish. Spread mashed potatoes evenly over meat mixture. Spread creamed corn as top layer. Bake uncovered in oven at 180 C (350 F) for 30 minutes.

Tip: Sprinkle Parmesan or cheddar cheese on top. 

Tip: You can substitute minced lamb or minced chicken for beef. Use chicken bouillon cube for minced chicken. Beef bouillon works well with minced lamb.

Tip: Many recipes use tomato paste as thickening agent instead of corn starch. The corn starch works well with minced chicken.


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