Loaded Shepherd's Pie

One of our family favorties by Judith Hannemann from The Midnight Baker.


  • 1 lb lean ground beef

  • 1 cup mushrooms, sliced

  • 1/4 cup onion, sliced

  • 1 tsp salt

  • 1/2 tsp garlic powder

  • 1 pkg (0.87 oz) brown gravy mix

  • {“Loaded Potato Topping”=>nil}

  • 2 lbs potatoes, pared and diced

  • 1/2 cup sour cream

  • 5 green onions, chopped

  • 1/2 cup shredded sharp cheddar cheese

  • 4 strips crisp-cooked bacon, diced

  • water for potatoes

  • salt


  • Brown ground beef, onions and mushrooms over medium heat in a large skillet. Drain fat and season with salt, garlic powder and brown gravy mix. (I use brown gravy mix as a seasoning in this, and the juices will make some gravy. If you want more gravy, add about 1/2 cup of water-I have not tested this!). Stir well and set aside.

  • Place diced potatoes in an appropriate size saucepan–2 quart size should be fine. Cover with water and add about 1-2 tsp salt.

  • Boil potatoes until tender. Drain very well.

  • Mash potatoes with sour cream, until potatoes are not lumpy. Add green onion and bacon–you can reserve a small amount for a garnish, if desired. Stir in cheese–you can reserve about 2 tbs of this for garnish if desired.

  • Preheat oven to 350 degrees F.

  • Place reserved ground beef mixture in a 9-inch deep dish pie pan. Distribute evenly across the bottom.

  • Top with mashed potatoes, covering meat entirely.

  • Bake at 350 degrees F for about 30 minutes or until potatoes begin to get brown around the edges and peaks.

  • Remove from oven and garnish with reserved onion, bacon & cheese if you desired to do so.