shepherd's pie

shepherd's pie

I grew up eating shepherd’s pie, but had never attempted to make it myself until a week or so ago. I was delighted to find that it was easy to make and so, so tasty! I can see why we had this a lot as kids. :-)

Shepherd’s Pie
Bake time: 30 minutes
Makes: 6 servings

2 potatoes (about 1 1/2 lbs)
1/4 cup milk (for mashed potatoes)
2 Tbsp. butter (for mashed potatoes)
1 lb ground beef
1/2 cup chopped onion
2 1/2 cups veggies (I used frozen mixed veggies, but you could throw in whatever you have on hand)
1 can condensed tomato soup (10.75 oz)
2-3 oz. cheddar cheese (depending on how much you like cheese)

1. Make mashed potatoes. I make them with my stand-up mixer, and mix in the milk, butter, and a little salt and pepper to taste while I’m mashing the potatoes. Set aside.
2. In a large skillet, cook meat and onions until meat is brown and onion is tender. Drain off fat; add salt and pepper.
3. Stir in thawed vegetables and soup. Pour into a greased 2-quart baking dish or casserole.
4. Spoon mashed potatoes on beef mixture, and sprinkle cheese on top. Bake uncovered at 350F for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

I didn’t get a picture, but let me assure you it was mmm-mmm goood! I also liked that practically any veggie can be used, which makes it great for cleaning out the fridge. ;-)

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