Total Time
Prep 15 mins
Cook 30 mins

Not traditional by any stretch. If you want to make this even quicker, use store-bought mashed potatoes from the refrigerated section of your local grocery store instead of mashing your own. If you've never made mashed potatoes, give Mashed Potatoes a try.

Ingredients Nutrition

  • 5 potatoes, peeled and quartered
  • 1 lb lean ground beef
  • 1 (4 1/2 ounce) can sliced mushrooms, drained
  • 1 (15 ounce) can mixed vegetables, drained (Veg-All works well)
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 (10 3/4 ounce) can condensed cream of celery soup
  • salt and pepper
  • 3 tablespoons butter


  1. Preheat your oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
  2. Bring a large pot of salted water to a boil. Add peeled and quartered potatoes and cook until tender, about 15 minutes. Drain and make mashed potatoes in your favorite fashion, then set aside.
  3. In a large skillet over medium-high heat, cook ground beef until brown. Drain. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, salt and pepper and heat through. Pour into prepared baking dish.
  4. Cover the beef mixture with the mashed potatoes. Dot the top with butter.
  5. Bake in preheated oven 30 minutes, until potatoes are golden, and mixture is hot and bubbly.
Most Helpful

5 5

I admit I was unsure about all the cream soup, as I usually avoid them, except for a recipe of my grandmother's. I used two cans of cream of onion instead of the mushroom and celery. Because I was removing the celery and mushroom flavors I added about a 1/2 teaspoon each of oregano, basil and thyme. I used your Mashed Potatoes for the mashed potato topping. I was only cooking for a couple toddlers and myself, so I chose to make one deep dish pie to freeze for a family dinner sometime, and divided the rest between four 6-oz ramekins for today's lunch. I was very pleasantly surprised at how yummy this was! It is a very easy recipe to whip up and it tastes fabulous. After the 30 minute bake time (which was the same for both pie and ramekins), I turned on the broiler and gave them 2-5 minutes to brown the tops before removing from the oven. The two ramekins that broiled for 5 minutes began to burn, and even though that didn't look as pleasing, they didn't taste burnt. It turned out that I really enjoyed the crunchy texture in contrast to the soft parts of the potatoes. Thanks for sharing this recipe, BlueDoxie! Made & enjoyed for the Spring 2012 Pick-A-Chef event.