mashed potatoes

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Easy Shepherd’s Pie

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 or canned Campbell’s tomato 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.  Make one, share one it will be “The Best You Ever Made”!!!

 

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

Quick and easy version of traditional Shepherd's Pie – so rich and yummy!
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Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 3 cups frozen mixed vegetables
  • 1 can Campbell's Tomato Soup or 1 carton of Tomato Bisque Soup
  • 1 can beef broth
  • 1 Tablespoons Worcestershire Sauce
  • 1 teaspoon dried minced onions
  • 1/2 teaspoon dried crushed thyme (crush between fingers)
  • 1/8 teaspoon black pepper
  • 1 24 oz package refrigerated mashed potatoes
  • 1/2 cup shredded cheddar cheese (2 ounces)

Method
 

  1. Preheat oven to 375 degrees F. Lightly spray a 2 quart baking dish or deep dish pie pan with PAM; 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 soup, broth, Worcestershire sauce, dried mined onion, thyme and pepper. Bring to boiling over medium heat, stirring occasionally.
  4. Transfer mixture to prepared baking dish.
  5. Place potatoes in a large bowl, stir until nearly smooth. Spoon potatoes into mounds or flat on top of meat mixture.
  6. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges.
  7. Remove from oven; sprinkle cheese on top. Let stand for 10 minutes before serving.

Notes

Tidbit Tip:   Place baking dish on a cookie sheet covered in foil.  Will help with clean up if the casserole bubbles over.
To Freeze:  Use a freezer, oven proof pan for cooking.  Follow above directions but do not add the cheese.
To Serve after being frozen:   Place frozen casserole on foil covered cookie sheet.  Bake uncovered to 40 to 50 minutes until hot and bubbly.   Remove from oven; add the cheese and let stand 10 minutes before serving. 
This casserole is even better the next day when the flavors have combined and it firms up. 
 I hope this will become one of your go to recipes and joy will abound around your table.