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Did you have Shepherd’s Pie growing up?  I did not but I sure love it now.  This recipe makes quick work of getting it on the table since you don’t have to make the potatoes for the topping or do any chopping or dicing.  Filled with ground beef, mixed vegetables and of all things tomato bisque soup the flavors are so delicious.  We think it is ever better when served the next day.  At our house we enjoy left overs almost as much as the first cooking.  This is a recipe to double and make two since it freezes great.   Also another great recipe choice for the “Caring Casserole Ministry” that I hope you are considering starting in your church or neighborhood.  Click on the green for more details.  Make one, share one it will be The Best You Ever Made!!!

Items for Shepard's Pie

Items for Shepard’s Pie

Spray Baking Dish with Cooking Spray - I use a deep dish pie pan.

Spray Baking Dish with Cooking Spray – I used a deep dish pie pan.

Brown ground beef in skillet

Brown ground beef in skillet

Ground Beef almost ready still a little pink

Ground Beef almost ready still a little pink

Potatoes in bowl - stir to soften

Potatoes in bowl – stir to soften

Stir in mixed vegetables, tomato bisque soup, broth, Worcestershire sauce, dried minced onion, thyme and pepper.  Bring to boiling.

Stir in mixed vegetables, tomato bisque soup, broth, Worcestershire sauce, dried minced onion, thyme and pepper. Bring to boiling.

Meat Mixture in pie pan and topped with potatoes.

Meat Mixture in pie pan and topped with potatoes.

After baking for 20 to 25 minutes or until heated through and bubbly on edges.  Sprinkle with cheese and let stand for 10 minutes before serving.

After baking for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese and let stand for 10 minutes before serving.

 

 

Easy Shepherd's Pie
Serves 6
Delicious and full of flavor Easy Shepherd's Pie
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Ingredients
  1. 1 pound ground beef ( I used 8% fat)
  2. 2 cups (1 bag) frozen mixed vegetables
  3. 1 carton of tomato bisque soup or 1 can condensed tomato soup ( I used Campbell's Slow Kettle Tomato Bisque)
  4. 1/2 cup beef broth
  5. 1 tablespoon Worcestershire sauce
  6. 1 teaspoon dried minced onion
  7. 1/2 teaspoon dried thyme, crushed (crush between fingers)
  8. 1/8 teaspoon ground black pepper
  9. 1 24 ounce package refrigerated mashed potatoes
  10. 1/2 cup shredded cheddar cheese (2 ounces)
Instructions
  1. Preheat oven to 375 degrees F. Lightly spray a 2 quart baking dish or a deep dish pie pan with cooking spray; set aside.
  2. In a large skillet cook ground beef until browned, breaking up with a wooden spoon while cooking; drain fat if needed.
  3. Stir in mixed vegetables, tomato bisque soup, broth, Worcestershire sauce, dried minced onion, thyme, and pepper. Bring to boiling over medium heat, stirring occasionally. Transfer to prepared baking dish.
  4. Place potatoes in a large bowl; stir until nearly smooth. Spoon potatoes into mounds on top of meat mixture.
  5. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges.
  6. Sprinkle with cheese. Let stand for 10 minutes before serving.
Notes
  1. Remember it is just as easy to make two as it is to make one so double the recipe. If you are going to freeze one make sure to use a freezer,oven proof pan. Also follow baking directions above but do not add the cheese.
  2. When you reheat after freezing - follow baking directions above adding extra time (10 to 15 minutes) if you start with a frozen casserole. When it is hot and bubbly add the cheese and let sit for 10 minutes like the above directions.
  3. This casserole is even better the next day when the flavors have combined and it firms up.
Adapted from Recipe.com
Adapted from Recipe.com
Tidbits of Joy http://tidbitsofjoy.com/
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