This shepherd’s pie casserole recipe is a nice variation of the classic dish with yams and kale topping a delicious flavor combination of grass-fed beef, spices, onions and corn. It makes for a tasty and comforting meal.
I had shepherd’s pie casserole years ago and I didn’t like it. I think it was because it felt like a big plate of mush.
I love the ingredients of what goes in a pie but I guess I didn’t like it mixed together.
Over the years, I would listen to my sister tell me many times that she had baked her family a shepherd’s pie and that it was delicious. At that point, I’d figuratively turn my nose up in the air and pooh – pooh the news in my head.
Years later, we go to my sister-in-law’s for an overnight visit. She pays to have a fully cooked gourmet meal sent to her house every week. That week we visit, it is shepherd’s pie casserole. She offers to share it with us for dinner.
At this point, I think, “Oh, joy!”
I am a good guest though so I dutifully take a bite.
Surprisingly, I am loving it. Between bites, I am also asking questions about it.
- What do you think she used in the gravy? (SIL doesn’t know)
- What kind of cheese is this? (Cheddar)
- Did she cook the kale first? (Shoulder shrugs)
Hence, I decide I am going to wing it. How hard can it be? Besides, I’m rather clever so I’m sure I could figure it out.
And I do!
So, I cheer with my metaphorical pom-poms and short skirt and the rest is history.
And speaking of, here are a few of the other casseroles I’ve blogged about that are beloved by my family:
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- I wanted to keep the yams as ‘whole’ as I could, so I chose not to peel them or mash them, but if you prefer mashed yams on top, then go for it.
- Bake the yams before you start the meal. I bake mine in my toaster oven.
- You can use fresh corn if you prefer. I use frozen. That way I can eat this year round.
- You can substitute the kale with spinach if you prefer.
How to make a shepherd’s pie casserole
Bake two yams for 45 minutes or until soft.
Gather the ingredients – grass-fed beef, an onion, beef broth and two freshly baked yams. (A)
Chop the onion in medium sized pieces.
Heat the deep pan on medium and once that heats up, add 1 tablespoon of olive oil. Add onion and sauté for 5 minutes.
Add the beef, salt, cumin, oregano and garlic paste and continue to sauté for 5 minutes. (B)
You want the beef on the rare side.
Preheat the oven to 375 degrees Fahrenheit.
Cut the freshly cooked yams in slices and get the corn out of the freezer. (C)
Add broth to the meat mixture and bring to a simmer. Add corn and simmer for 2 minutes.
Pour meat mixture into the baking dish. And take out the kale. (D)
Take a few handfuls of kale and place them on top of the meat mixture. (E)
Layer the yams on the kale and shred some cheddar cheese on top. (F)
Bake for 25 minutes.
And the next time my sister Robyn tells me that shepherd’s pie casserole is delicious, I will nod my head, knowingly.
I hope you enjoyed this Shepherd’s Pie Casserole recipe! Christopher and I certainly enjoy this meal.
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Shepherds Pie Casserole
- 1 tablespoons olive oil
- 1 onion chopped
- 1 pound ground beef grass-fed
- ½ teaspoon salt
- 1 teaspoon cumin
- 2 teaspoons oregano
- 2 teaspoons garlic paste or 2 garlic cloves crushed
- 1 cup beef broth
- 1 cup corn fresh or frozen
- 1 cup kale a few handfuls
- 2 baked yams cut into thin slices, lengthwise
- ¼ cup sharp cheddar cheese shredded
- Preheat oven to 375 F
- Heat up your sauté pan on medium heat and once that heats up, add oil
- Add onions and sauté for 5 minutes
- Add beef, salt, cumin, oregano and garlic paste and sauté for 5 more minutes
- Add broth and let it come to a simmer, add corn and cook for 2 minutes
- Pour meat mixture in baking dish
- Spread kale over meat mixture
- Place yam slices over kale covering it completely and sprinkle cheddar over the yams.
- Bake for 25 minutes
- Let rest for 5 minutes before cutting into the shepherd’s pie
- Plate with a veggie