shepherd's pie

★★★★★ 1
a recipe by
Leslie Coleman
Roswell, GA

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

★★★★★ 1
serves 4 to 6
prep time 20 Min
cook time 40 Min

Ingredients For shepherd's pie

  • 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

How To Make shepherd's pie

  • 1
    In 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.
  • 2
    To 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.
  • 3
    Drain 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.)
  • 4
    Spread mashed potatoes over the top of the frozen mixed vegetables. Sprinkle top with shredded cheddar cheese. Shake basil or parsley, salt & pepper on top.
  • 5
    Cook 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.
  • 6
    Hint: For faster prep, substitute home-made mashed potatoes with "Simply Frozen Garlic Mashed Potatoes."
  • 7
    Serve with hot rolls or biscuts and a cold salad.