Shepherd's Pie

Leslie Coleman


This "no crust" cassarole includes meat, vegetables, dairy and mashed potatoes. My children loved it growing up and have asked for the recipe.

★★★★★ 1 vote
4 to 6
20 Min
40 Min


1 lb
beef, ground
3 c
potatoes, mashed
1 pkg
mixed vegetables, frozen
1 pkg
onion soup mix, dried
1/2 c
fresh onion, chopped
3 clove
fresh garlic, minced
8 oz
cheddar cheese, shredded
1/2 c
1 pkg
ranch dressing mix, dried


1In a hot skillet, brown the ground beef.
Add onions and minced garlic.
Cook over medium until beef is crumbled and onions are translucent clear.
Drain grease.
2To ground beef mixture, add 1/2 to 3/4 cup water and onion soup mix. (A dried vegetable soup mix works, too!)
You want a slightly thickened sauce - not runny.
Empty mixture into oven baking dish.
Scatter frozen mixed vegetables on top.
3Drain water from cooked potatoes.
Return to low heat on stove.
Add 1/4 stick of butter and dried Ranch salad dressing mix.
Mashed potatoes.
Add milk 1 tablespoon at a time until desired consistency.
(If desired, add 1/4 cup of sour cream to potato mixture.)
4Spread mashed potatoes over the top of the frozen mixed vegetables.
Sprinkle top with shredded cheddar cheese.
Shake basil or parsley, salt & pepper on top.
5Cook cassarole until all ingredients are heated through and cheese is bubbly.
Remove cassarole from oven and allow to rest for 5 minutes (juices will return to meat layer.)
Cut into squares and plate.
For faster prep, substitute home-made mashed potatoes with "Simply Frozen Garlic Mashed Potatoes."
7Serve with hot rolls or biscuts and a cold salad.

About this Recipe