Stewart's Shepard's Pie
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- 2 lbs
- ground beef
- 1 can(s)
- campbell's cream of mushroom and cream of chicken soup or 1/2 can of each.
- 2 can(s)
- sweet corn or mixed vegetables depending upon preference.
- 2 c
- cheddar cheese, shredded
- 4 servings
- instant potatoes (and all other ingredients needed for preparing)
1Brown your beef, use seasonings as you like, I usually use a little lawrey's season salt and garlic powder, as well as minced onion.
2Preheat oven to 400 degrees.
Prepare instant potatoes according to directions on packaging.
3Put your beef into the bottom of a 9"x13" baking dish and add soup. Stir beef and soup until it is all covered and form to the bottom of the baking dish. Add corn in a layer and half of the cheese. Add potatoes on top of that layer and spread using a spatula until the dish is covered. Add rest of cheese and put into over for 20-25 minutes or until cheese is melted and tops of potatoes turn golden brown.
Let cool and enjoy.
4Get creative with it! One time we followed the recipe but added black beans, bacon bits, and mushrooms to the corn/vegetable layer as well as french onions on top of the potatoes.