Lipton Shepherd's Pie
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
Meat filling
- 14.79 ml cooking oil
- 453.59 g lean ground beef
- 2 garlic cloves, minced (optional)
- 35.43 g envelope Lipton Onion Soup Mix
- 709.77 ml frozen mixed vegetables
- 295.73 ml milk
- 4.92 ml oregano
- 2.46 ml ground pepper
-
Potato topping
- 6 medium potatoes, peeled
- 59.14 ml milk, warmed
- 14.79 ml butter
- 236.59 ml cheddar cheese, grated
directions
- In a large skillet, brown the ground beef in the cooking oil, adding the minced garlic after the meat is mostly browned. Drain excess fat. Add the soup mix, frozen veg, 1 1/4 cups milk, oregano, salt & pepper. Bring it all to a boil, then lower heat & simmer for 5 minutes. Turn the meat mixture into a 9x13 baking pan which has been lightly greased or sprayed with Pam. Meanwhile, peel & boil the potatoes til soft, then drain. Mash the potatoes, add the 1/4 cup warmed milk and 1 Tblsp. butter. Spread the potatoes over the meat filling to cover completely. Sprinkle with the grated cheddar. Bake at 350 degrees F for 30 minutes.
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Reviews
-
I’m not normally a fan of Shepherd’s Pie, but this was delicious. I did make a few small tweaks, but I’m sure it would be fine either way. For the beef mixture, I used Lipton Beefy Onion, omitted the oregano, and cut the vegetables in half. And for the potato topping, I just used baby red instant mashed potatoes. I’m currently without an oven, so I just made this on the stove without baking it, and it turned out fine other than the vegetables being slightly undercooked. If I make this without baking it again, I’ll cook the meat mixture a few extra minutes so the vegetables cook all the way.
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