Cheddar & Sour Cream Shepherd’s Pie - Kraft Recipes Top
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Cheddar & Sour Cream Shepherd’s Pie

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  • Preheat oven to 350°F. Cut & peel potatoes into 1 inch chunks. Boil potatoes until soft & drain.
  • While potatoes are boiling, brown ground beef (season as you like) I prefer minced onions and salt & pepper to taste. Drain grease and place back in skillet. On low heat blend in tomato soup, 1/2 cup cheddar cheese, and 1/4 cup sour cream until smooth.
  • In mixing bowl add 3/4 cup sour cream, 1 stick of butter, and drained potatoes, salt & pepper to your taste. Beat potatoes with mixer until mashed potatoes form.
  • Place meat mixture into bottom of 9x9 pan. Layer 1 can of corn on top of meat. Place mashed potatoes on top of corn. Sprinkle remaining 1 1/2 cups cheddar cheese.
  • Bake in oven for 30 minutes or until peaks of potatoes and cheese is slightly brown.


My boyfriend doesn't like any of the cream soups so this is a tasty alternative! The cheddar and sour cream really add the flavor to this comfort dish. I've never made it before so I used my own concoction and it turned out to be the best my boyfriend has ever had. And he's not just saying it - he's a very picky eater. This is also a great recipe to customize for yourself adding whatever veggies you like.

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