I realize that there are a lot of these recipes already all over the place.  But I make them my way.  I try to find an easier way to cook everything.  It has only ever turned out bad twice since I have been married.  So here is MY Shepard’s Pie.
All of my kids LOVE this.  (And it is one of my husband’s favorites.)  This recipe should probably feed us for two whole meals, but I don’t serve anything else with it and everyone loves it so much that we finish almost the entire casserole dish every time we have it!!
What you need:
1 lb ground beef
1 can cream of mushroom soup
1 can (we prefer french cut) green beans
8 medium potatoes
1 cup cheddar cheese
1 cup milk
1/2 cube (1/4th cup) butter (I NEVER use margarine in ANYTHING.)
Pepper
Garlic Salt
Recipe:
1. Cut your potatoes in small pieces and boil (you are making masked potatoes)
2. Brown your beef and drain the fat
3. Put the green beans and soup in the casserole dish and combine with meat
4. Drain your potatoes
5. Add milk, butter, pepper and garlic salt to potatoes and with an electric mixer beat for a few minutes.  (The longer you beat them, the fluffier they are…  The fluffier, the yummier AND less calories per bite.  YAY!)
6. Put your mashed potatoes on top of your mixture
7. Spread cheese out to cover the top
8. Cook at 350 for 30 minutes or until cheese is bubbly and the bottom juices are starting to bubble up through the potatoes at the sides.
Step 3
 Step 3 (combined)
 Step 7
 What it looks like from the side.
Dinner is served!  Enjoy!

BTW- My oldest son hates potatoes.  I have no idea why, but he does.  He still scarfs this down!

This makes an easy freezer meal!  It heats straight from frozen really well.  I just plan for 1 hour – 1.5 hours in the oven at 350.  You can tell when it is done when the sides are bubbling with the juices from the lower layer.  Keep the foil on until the last 10 minutes so your cheese doesn’t burn.

5 thoughts on “Easy, Yummy, Shepard’s Pie

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