Prep 10 mins
Cook 20 mins
My wife had lunch over at a friend's house the other day and she served this recipe. My wife is still raving about it. I guess now I have to make it. Supposedly it came from a magazine.
- 453.59 g ground beef
- 473.18 ml mashed potatoes, hot
- 113.39 g cream cheese, cubed
- 236.59 ml shredded cheddar cheese, divided
- 2 garlic cloves, minced
- 946.36 ml frozen mixed vegetables, thawed
- 236.59 ml beef gravy
- Preheat over to 375°F Brown meat in skillet and drain.
- Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
- Stir vegetables and gravy into meat.
- Spoon into 9-inch square baking dish.
- Cover with potato mixture. Don't worry about it being perfectly even, the more rustic it looks, the better.
- Sprinkle with remain 1/2 cup shredded cheese. Bake for 20 minutes or until heated through.
This was a very yummy supper. I used instant potatoes and gravy out of a jar because I was feeling lazy. I did cut back on the veggies some...I probably used about 3 cups instead of the 4. This is something that I will probably make again. Delish. The cream cheese and cheddar cheese in the potatoes was a very nice touch. Thanks for posting! Made for Football Tag 2008 :)
A wonderful complete dinner! Thanks! I used instant mashed potatoes, an spiced and already salted Italian veggies mix and two biiiiiig galic cloves! I didn't use the broth as I combined the half frozen veggies to the meat, they released enough juice. The veggies mix included: mushrooms, zucchini, peppers and green beans. I would use this mix again and I wouldn't use a fade neutral mix...or I would add spices! It was very easy to assemble and fast; however the preparation of the ingredients requires more time if you don't have all ready.
Trying again - wrote a review yesterday that seems to have disappeared into thin air. So, anyway...I increased this recipe to serve 9 since one never know how large a serving actually is. Made gravy using drippings from the cooked meat. For the veggies, I chopped and cooked 1 cup of onion and 1 cup of carrots. Added 1 cup of canned and drained (reserved liquid for gravy) mushrooms, and not quite a cup of defrosted peas. Put in an 11x13 pan. We had never had Shepherd's Pie before but certainly will again. Everyone love it! Thanks, Jim!