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  1. Criss-Cross Shepherd's Pie

Criss-Cross Shepherd's Pie

00:50:00 Makes 8 servings, 1-1/4 cups (300 mL) each.
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10 6 Reviews
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Makes 8 servings, 1-1/4 cups (300 mL) each.

Loaded with cheesy flavour, this easy-to-make comfort food "fave" is a hearty recipe you can make ahead of time for busy weeknights.

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Make It

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  • Heat oven to 375ºF.
  • Cook potatoes and garlic in boiling water in large saucepan 15 min. or until potatoes are tender. Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in corn, water and soup mix; cook 3 min. or until water is absorbed, stirring frequently. Spoon into 8 ramekins.
  • Drain potatoes; return to pan. Add cheddar and cream cheese product; mash until potatoes are smooth and mixture is well blended. Spoon over meat mixture. Make decorative criss-cross or cross-hatch pattern by lightly dragging fork over potato layer.
  • Bake 15 to 20 min. or until heated through.


Bake 4 and freeze 4. Or, choose how many you want to bake now and freeze the remaining filled ramekins to have on hand for any emergency last-minute meals.

Serving Suggestion

Serve with a crisp green salad tossed with your favourite Kraft Dressing.

Make Ahead

Assemble recipe as directed; cover with heavy-duty foil. Freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 25 to 30 min. or until heated through, uncovering the last 10 min.


  • Makes 8 servings, 1-1/4 cups (300 mL) each.

Nutritional Information

Serving Size Makes 8 servings, 1-1/4 cups (300 mL) each.
Calories 380
% Daily Value
Total fat 16g
Saturated fat 8g
Cholesterol 85mg
Sodium 760mg
Carbohydrate 29g
Dietary fibre 2g
Sugars 4g
Protein 30g
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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