Shepherd's Pie with Mashed Potato on Top
Created by Under15Cook on August 10, 2013
- Servings: 8
- Prep Time: 30m
- Cook Time: 25m
- Recipe #10282
Ingredients
- 2 pounds ground beef
- 1 onion, chopped
- 2 teaspoons garlic powder
- Canned mushrooms (one can, drained or peas or corn)
- 1/4 cup all-purpose flour
- Dry onion soup mix (1/2 of a 2 ounce package)
- 10 3/4 ounce can condensed cream mushroom soup, undiluted (one can)
- 8 ounces sour cream
- 3/4 cup beef stock (or water)
- 2 tablespoons ketchup
- MASHED POTATO TOPPING
- 1 1/2 cups water
- 1/4 cup butter (or margarine)
- 1/2 teaspoon salt
- 2 cups instant mashed potato flakes
- 1/2 cup milk
- 2 eggs, beaten
- 1 cups all-purpose flour
- 2 teaspoon baking powder
How to Make
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Step 1: Preheat oven to 425 degrees.
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Step 2: In a very large skillet brown ground beef with onion and garlic powder. Stir in 1/4 cup flour and dry onion soup mix. Stir in condensed soup, sour cream and 3/4 cup beef stock or water, ketchup and mushrooms. Cook until heated thororly heated. You could add a little salt and pepper in if you like. Spoon mixture into 13x9 baking pan that is greased.
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Step 3: For the mashed potato topping; in a saucpan combine 1 1/2 cups water, 2 tablespoons butter and salt, cook until to a boiling. Remove from the heat, mix in dry potato flakes and 1/2 cup milk, stir until they are mixed and combined really good. Cool slightly then stir in eggs and 1 cup flour and baking powder.
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Step 4: Spoon the potato mixture in mounds onto the beef mixture in the baking pan.
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Step 5: Bake uncovered until potatoes are golden.
Nutritional Facts
- Serving Size: 1 (335.6 g)
- Calories 696.2
- Total Fat - 38.7 g
- Saturated Fat - 18.6 g
- Cholesterol - 183.8 mg
- Sodium - 774.4 mg
- Total Carbohydrate - 47.4 g
- Dietary Fiber - 2.2 g
- Sugars - 13.1 g
- Protein - 38 g
- Calcium - 149 mg
- Iron - 4.8 mg
- Vitamin C - 13.5 mg
- Thiamin - 0.4 mg