Wednesday, December 8, 2010

Shepherd’s Pie

I first had this dish at my Mother-in-law’s several years ago.  My husband always raved about it so I got the recipe to make at home.  After a few tries, my husband officially announced that mine was better than his mother’s.  Is there really any better compliment from a Southern man?  Now, not sure if it’s true or he’s just being sweet but I’ll take it either way.  :)  This is a crowd pleaser – quick, easy, and customizable to your family’s tastes. 


-1 pound ground beef

-1 can condensed tomato soup

-1 can green beans

-a couple handfuls of frozen mixed veggies (this is the part that you can customize – use your favorite veggies – peas if you don’t like green beans, etc.  Or use whatever is on hand)

-mashed potatoes – I use the instant from a pouch

-salt and pepper to taste

-1/2 cup cheddar cheese


1.  Preheat oven to 350 degrees.  Brown beef, drain and place in a mixing bowl.

2.  Add soup, veggies, and salt and pepper to the beef and mix well.  Pour into a lightly greased 1.5 to 2 quart casserole.  Prepare potatoes as per directions on pouch and spread on top of beef mixture.

3.  Cook at 350 for 30 minutes or until hot and bubbly.  Add cheese; return to oven until cheese is melted.

Here it is in the casserole dish – so pretty!


All served up and ready to devour:



Wonder Mom said...

Doesn't EVERYTHING taste better with a good dose of mashed potatoes on top? (Well, not ice cream...or chocolate chip cookies...or cherry pie...but you get the drift od what I'm saying...)

quinn emery said...

oh, that looks so good. i love shepherds pie. :D
i'll make that soon!


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