Easy-Peasy Shepherd's Pie

"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 Recipe #443432 a try."
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:


  • 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


  • Preheat your oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
  • 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.
  • 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.
  • Cover the beef mixture with the mashed potatoes. Dot the top with butter.
  • Bake in preheated oven 30 minutes, until potatoes are golden, and mixture is hot and bubbly.

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  1. 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 recipe #443432 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.


Hi! I am a 33 year old librarian living in central Virginia with my husband and our kitty. I have an unnatural obsession with cookbooks and kitchen gadgets (particularly my crockpots)and the history of culinary habits.
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