Kittencal's Shepherd's Pie
Recipe: #662
October 17, 2011
Categories: Casseroles, Ground Beef, Potatoes, Potluck, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Beef Dinner, Ground Beef Dinner, more
"This goes back years, I have listed some additions to add on choose from one or add in all of them. Prep time does not include making the potatoes."
Original is 4 servings
Ingredients
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Nutritional
- Serving Size: 1 (739.9 g)
- Calories 781.1
- Total Fat - 34.2 g
- Saturated Fat - 16.1 g
- Cholesterol - 144.7 mg
- Sodium - 2486.6 mg
- Total Carbohydrate - 65.4 g
- Dietary Fiber - 14.8 g
- Sugars - 12.4 g
- Protein - 53.8 g
- Calcium - 642.8 mg
- Iron - 6.4 mg
- Vitamin C - 37.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
Step 3
For potato topping; combine half of the can of cheddar cheese soup with hot mashed potatoes; set aside.
Step 4
In a skillet brown ground beef with oregano, chopped onion, garlic and crushed chili flakes; drain off fat, then stir in Worcestershire sauce, mushrooms, 1 cup shredded cheddar cheese and Parmesan cheese (can use more than 1 cup shredded cheese).
Step 5
Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of the condensed cheese soup.
Step 6
Add in your choice of one or all of the additions then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
Step 7
Spoon meat mixture into prepared baking dish; spread the hot mashed potato mixture evenly over top.
Step 8
Bake for 25-30 minutes or until topping is light golden brown.
Step 9
Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt (can use more cheese if desired).
Tips
No special items needed.
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