Shepherd's Pie Recipe

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Shepherd's Pie

Pat Bischoping


This variation on the traditional Shepherd's Pie is a favorite in our house. The preference is for me to make enough for left-overs.

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30 Min
35 Min
Stove Top


3 lb
ground beef
3 lb
potatoes, mashed
1 lb
mixed vegetables, frozen
1 1/2 c
sour cream
1 medium
onions, vidalia, peeled
6 tsp
garlic, chopped
1 can(s)
cream of mushroom soup
1 c
2 Tbsp
melted butter
2 stalk(s)
scallions, sliced for garnish


1In a large fry pan, brown the ground beef with 2 tsp garlic, chopped and onion, chopped.
2Drain most of the fat from the ground beef.
Add the cream of mushroom soup, and the milk to the browned ground beef. Mix well.
3Incorporate the frozen mixed vegetables into the ground beef.
4Put this mixture into a 9" x 13" pan that has been sprayed with cooking spray.
5Mix mashed potatoes, 4 tsp garlic, and sour cream.

***If in a hurry, you can use 2 containers of pre-made mashed potatoes - the kind in the refrigerated section. Get 1 regular and 1 garlic and mix together. Eliminate 4 tsp. garlic from the ingredients.**
6Spread the mashed potatoes over the ground beef mixture so that it is even. Optional to garnish with sliced scallion (green onion) and melted butter.
7Bake @ 350F (325F if glass pan) for 35 minutes or until the gravy bubbles through the potatoes.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: UK/Ireland
Dietary Needs: Soy Free
Other Tag: Quick & Easy