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Loaded Shepard's Pie


  • Applewood Bacon Cheddar
  • 5 Med. White Potatoes (diced with skins)
  • 1 QT bag Fresh Broccoli Florets
  • 1/4 cup Lowfat Milk
  • 1/2 cup Lowfat Sour Cream (or cream cheese)
  • 3 Tablespoons Margarine (or butter)
  • 1 LB 93% fat free Ground Turkey (beef, or chicken)
  • 2-Jan Fresh Yellow Onion (diced)
  • 1 can (14.75 oz) Cream Style Sweet Corn
  • 1 can (14.75 oz) Whole Kernel Sweet Corn


Preheat oven to 350 degrees F. Bring large pot of water to a boil. Add potatoes and cook until almost fork tender. Add the broccoli to the water with the potatoes and cook until tender (about 5 min. on Med-High heat). Drain. Add the milk, sour cream, and margarine or butter to the potatoes and broccoli. Mash well until desired creaminess. Add the Borden Singles Sensations Bacon Cheddar slices and fold gently until melted. Season to taste with salt, pepper, and/or garlic. In the meantime, brown your choice of ground meat in a small skillet until evenly cooked. Add the onion and keep on Medium heat until onions are tender. Pour half of the meat and onions evenly in a 9 x 12 baking dish. Add the 2 cans of corn on top of the first layer of meat and spread evenly. Then add a thin layer of the Loaded Applewood Bacon Cheddar mashed potatoes. Begin again with a layer of the meat and onions, and finally the rest of the loaded mashed potatoes. Top the dish off with seasoning to taste and a sprinkle of real bacon bits. Cover with aluminum foil and bake for 20-30 minutes. For the last 4 minutes or so turn the broiler on to brown the potato on top. Serve hot.

*Not all submitted recipes have been tested by the Dairy Farmers of America, Inc. We would appreciate your help by trying and rating the recipes for yourself and letting us know what you think.

[IMAGE] Loaded Shepard's Pie