Texas Style Hash Browns Shepherd's Pie

READY IN: 40mins


  • 1
    (10 1/2 ounce) can condensed vegetable beef soup (I use WalMart's own brand)
  • 1
    (14 ounce) can chopped tomatoes
  • 1
    cup sliced mushrooms
  • 1
    cup of chopped onion (can use frozen)
  • 1
    cup frozen peas
  • A.1. Original Sauce
  • 1 12
    cups of finely shredded Mexican blend cheese (or similar)
  • 9
    ounces of 'simply potatoes' southwest-style hash browns (or similar)
  • 1
    cup milk
  • 1
    beaten egg


  • Brown meat and onions in a dry frying pan on high heat. Meat will cook in its own juices, so do not add oil. When cooked, drain.
  • Tip back into frying pan and add tomatoes, soup, mushrooms and peas.
  • Add one can full of water and stir.
  • Add Worcestershire Sauce and A1 Steak Sauce to taste. (Use approx 2 tbsp of Worcestershire Sauce as a guideline, and 1 tsp of A1, but you will know when it tastes right!).
  • Cook on a high heat until bubbling, then cover and reduce heat.
  • Simmer for 10 - 15 minutes, stirring occasionally.
  • In the meantime add cheese and milk together in a bowl. Add beaten egg and stir until well mixed. Set aside.
  • When Meat mixture has condensed down and thickened slightly, remove from heat.
  • Spoon mixture into a 9x13-inch oven pan with a slotted spoon, draining off excess 'juice' if necessary.
  • Pan should be 1/2 to 3/4 full.
  • Add packaged hash brown mix on top of the meat mixture, pressing down to compact.
  • Pour egg, milk and cheese mixture (above) on top of the hash browns, and bake at 350 degrees for 25-30 minutes, or until hash browns have browned to a nice crispy golden colour.
  • During the last few minutes of cooking, you can add extra shredded cheese to the top of the pie, and broil for a few minutes to melt.
  • This recipe tastes great when served with HP sauce (which is a spicy English sauce). My husband also enjoys it with ketchup, however neither of these are necessary, and this is simply a serving suggestion! Enjoy!