Shepherd's Pie
"My step-daughter loved this recipe. It was the only way to get vegetables in her for the longest time."
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 lb lean ground beef
- 1 (10 ounce) bag frozen corn, cooked
- 1 (10 ounce) bag frozen French-cut green beans, cooked
- 1 1⁄3 cups cheddar cheese, grated
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 cups mashed potatoes
directions
- Brown ground beef, drain fat, mix with soup.
- Layer in casserole dish sprayed with Pam cooking spray.
- Cook corn and green beans according to package directions.
- Mix corn and green beans with 1 cup of the cheddar cheese.
- Layer in casserole dish on top of the ground beef & soup mix.
- Place mashed potatoes on top of the vegetable cheese mix.
- Sprinkle remaining cheese on top of potatoes.
- Bake 25-30 minutes at 350°F.
- Cool 1-2 minutes before serving.
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Reviews
-
We had to amend the recipe since we didn't have mushroom soup. Instead, we used an 8oz can of tomato sauce in which we added various spices to our will. And, since my husband doesn't like green beans, and I didn't like corn, we didn't add any veggies. But overall, not too bad! -
Doubled the recipe, subbed tomato products for the cream soup (allergies to preservatives), and enjoyed with fresh hot dinner rolls... YUM! -
great! substituted peas for the greenbeans, added paprika to the veggies. i added chopped onions to the meat right before i added the cream of mushroom; simple and fast, perfect for the mom on the go!
Tweaks
-
Doubled the recipe, subbed tomato products for the cream soup (allergies to preservatives), and enjoyed with fresh hot dinner rolls... YUM!
-
great! substituted peas for the greenbeans, added paprika to the veggies. i added chopped onions to the meat right before i added the cream of mushroom; simple and fast, perfect for the mom on the go!
