Prep 30 mins
Cook 45 mins
Called Shepherd's Pie by many, this recipe differs in that the British lady who introduced me to it always includes a can of pork and beans or left-over barbequed beans in her recipe. Not ever having it before, I thought that this was the norm until I asked around. I have tried it without the beans, but it just isn't as good! This recipe can be modified to suit any taste. Any vegetable, fresh or frozen can be used. Chili or barbecue sauces can be substituted for the mushroom soup and sour cream in the beef.
- 1 lb lean ground beef
- 1⁄2 cup chopped onion
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄2 cup sour cream
- salt and pepper, to taste
- 1⁄2 teaspoon dried thyme
- 2 cups shredded cheese (I like colby jack blend)
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can pork and beans, drained
- 2 cups mashed potatoes (leftover, instant or fresh)
- 1⁄2 cup parmesan cheese
- Brown the ground beef with the onion and drain.
- Stir in mushroom soup, sour cream, salt, pepper and thyme and then heat through.
- Pour the meat mixture into a 2 quart casserole.
- Top the meat with 1 cup of shredded cheese.
- Spread corn kernels over the cheese and then spread the beans over the corn.
- Top with 1 cup of shredded cheese and frost the top with mashed potatoes.
- Sprinkle with parmesan cheese and bake at 375°F for about 40 to 45 minutes.