MAIN DISHES: MEAT
TESTER’S COMMENTS
Reader Joan (see below) is right. This is a tasty alternative to traditional shepherd’s pie!
–L.R.
1 |
pound ground beef |
1 |
onion, chopped (optional) |
1 |
can (10.5 ounces) cream of mushroom soup |
1 |
cup canned or frozen and thawed vegetables (corn, peas, carrots, etc.) |
½ |
cup milk |
2 |
cups shredded cheese (your preference), divided |
3 |
cups mashed potatoes |
Preheat oven to 350°F.
In a skillet over medium heat, brown ground beef with onions (if using). Add soup, vegetables, and milk.
Transfer mixture to a 2-quart casserole. Sprinkle half of cheese on top. Layer mashed potatoes on cheese. Sprinkle with remaining cheese. Bake for 35 to 45 minutes, or until top is browned and edges are bubbling. Cool a bit before serving.
Makes 4 to 6 servings.
I started making this for my son, who just could not get enough of it. It is a great variation from the traditional shepherd’s pie with gravy. Great for gifts and potlucks!
Joan Palmero, Coatesville, Pennsylvania
Originally, shepherd’s pie was made with ground lamb. If beef was used, it was called cottage pie.