Description
This isn’t the traditional Shepherd’s Pie with lamb, but a quick and easy version my family loves.
Ingredients
- 5 potatoes, peeled and quartered
- 1 pound lean ground beef
- 1 (4 ounce) can sliced mushrooms
- 1 (15 ounce) can mixed vegetables
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- salt and pepper to taste
- 3 tablespoons butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender
- about 15 minutes. Drain
- reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
- In a large skillet
- cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms
- mixed vegetables
- mushroom soup
- celery soup
- and salt and pepper; heat through. Pour into prepared baking dish
- cover with mashed potatoes
- and dot with butter.
- Bake in preheated oven for 30 minutes
- or until potatoes are golden and beef and vegetable mixture is hot and bubbly.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 8