Shepherd's Pie

Shepherd's Pie
Source: Mary S.

I got this classic recipe from my sister then made a few changes to it. This is the way my family likes it best.


10 red potatoes, cut into chunks (don't peel)
1 pound ground hamburger
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can cream of mushroom soup
1/4 cup water
salt and pepper
1 (14.5-ounce) can french-style green beans
1 1/2 cups frozen corn, thawed
1/4 cup milk
1/4 cup butter, softened
1 cup cheddar cheese, grated


In a large pot, boil potatoes for 20 minutes or until tender. Meanwhile, brown hamburger in large skillet; drain. Add both soup cans and water to skillet to make soupy consistency. Salt and pepper to taste. 

Combine green beans and corn in a saucepan. Boil about 6 minutes; drain. 

Drain potatoes. In a bowl; mix potatoes, milk, and butter until potatoes are smooth and mixture is well blended. 

In 9x13 casserole dish; layer meat mixture, vegetables, and mashed potatoes. Bake at 350°  for 15 minutes. Top with cheese; bake additional 5 minutes, or until cheese is melted.

12 Servings

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