My Favourite Shepherd's Pie

Dannygirl's Note:

I love this comfort food. My roommate from University always used to get me to make it for her.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 2 lbs ground beef
• 1 small cooking onion, chopped
• 1 tablespoon garlic salt
• 2 tablespoons Worcestershire sauce
• 1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
• 2 cups frozen corn
• 6 large potatoes (or 2 packages instant mashed potatoes)
• 6 slices processed cheese

Directions:

1. In a skillet brown ground beef with onion, garlic salt, and Worcestershire.
2. In a bowl combine soup and corn, then add the ground beef mixture and stir thoroughly.
3. Spread the mixture on the bottom of a 9x12-inch glass baking dish.
4. Prepare mashed potatoes and layer on top of meat mixture.
5. Bake at 375°F for 45 minutes.
6. Take out of oven, then cover with the cheese slices and place back in oven for an additional 15 minutes.

Reviews

[catmaniacs]

This went together quickly as I had cooked ground beef that I had defrosted in fridge and we had leftover mashed potatoes from last night. It was pretty good. We felt like it needed more corn so I ended up just cooking a can real quick after we had all started eating and we spooned it on top. Thanks for the recipe.

[mollypie]

Made some for my family and also froze some for a friend who needed some pre-cooked meals after surgery. Excellent reviews from both. Will make again. Very easy to assemble, comforting to eat..I used pre shredded casserole cheese for top instead of processed as it seemed to work for me better...just a personal preference :) Frozen one cooked at 350 for an hour and was fine. Added cheese when hour passed for last 15 min. perf!

[Sandylee]

This Shepherd's Pie is a keeper for me. It held together so you could neatly serve it in squares and yet remain very moist and flavorfully. I went with the Cream of Mushroom soup as the binder to hold it all together. Because we have to watch our salt intake, I replaced the garlic salt with a garlic powder, salt & pepper blend that I use, and I only used about a teaspoon... maybe a touch more. I had a package of shredded cheddar, so that is the cheese I used to top it all off. Incidently, I made only half of the recipe and baked it in a 8"x8" casserole dish. Thanks for a new way to make our Shepard's Pie...I love variety.