Baby, it’s cold outside!!! It’s so cold that I find myself wanting warm, comfort food. This recipe is kind of a one pot dish…it contains meat, a starch and some veggies, so you don’t really need a side dish!!
When I gave birth to one of my kids, we had a group of angels at church that delivered meals to new Moms. This was a recipe that one of those Moms brought over…of course I had to get her recipe! I’ve made Shepherd’s Pie a million times since and I’ve tweaked the recipe to suit my family, so feel free to substitute different veggies, etc!! Here are the ingredients… (please scroll down for full recipe)
First, you need to brown your ground beef…
Dump the cooked ground beef, cans of drained corn and green beans, the cheddar cheese soup and worcestershire sauce in a large bowl and mix together.
(Notice, I had 2 bowls going because I doubled the recipe and stuck one shepherd’s pie in the freezer for another day)
Next, I took that mixture and spooned it into a greased 9×13 pan
Take your bag of mashed potatoes and mix it with a can of cheddar cheese soup….Yes, you can peel, cook and mash your own if you have the time!!! (You will need about 5 cups.)
Add the topping to your meat/veggie mixture…
Bake uncovered for 20 minutes at 400 degrees….
Serve WITH ketchup…..
Now, watch it disappear!!!!
1 pound ground beef, browned
5 cups mashed potatoes
2 cans of cheddar cheese soup (separated)
2 cans of green beans, drained
2 cans of corn, drained
1 Tablespoon Worcestershire sauce
salt and pepper to taste
Make the topping by combining 1 can of the cheese soup with the mashed potatoes. Set aside. Brown ground beef. Drain fat, add the drained veggies to the meat in a large bowl. Add the other can of cheese soup and the worcestershire sauce. Mix thoroughly, and spoon into a greased 9×13 pan. Spread potatoes evenly over veggie/meat mixture. Bake, uncovered, at 400 degrees for 20 minutes or until topping is lightly golden brown.