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Print Becca's Shepherds Pie Recipe

Becca's Shepherds Pie Recipe

Shepherds Pie in Steven's Pottery Casserole Dish

Try Becca's Shepherd's Pie recipe, a layered casserole of mashed potatoes, veggies and beef. It takes less than 45 minutes to make this delicious pub favorite, right in your own kitchen. Cream of mushroom soup and mashed potatoes make it quick and easy!

1 pound lean ground beef
1 large onion
6 oz. frozen corn
12 oz mixed frozen vegetables (broccoli, carrots, squash, peas)
1 can cream of mushroom soup
1 teaspoon garlic powder
1/4 teaspoon black pepper
6 cups mashed potatoes
4 oz. Parmigiano reggiano cheese
4 tablespoons garlic butter

Oven Temp: 350°
Recipe Cooking Time: to 35 minutes
Pan Type:   9 x 13 casserole pan

Becca's Shepherds Pie Directions

Heat the oven to 350°F.

Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, garlic powder, black pepper, corn and mixed vegetables into the beef mixture. Stir together and pour into a casserole dish.
Spoon the potatoes over the beef mixture. Spead softened garlic butter over potatoes and sprinkle with Parmigiano-reggiano cheese.

Bake for 25 minutes or until the potatoes are lightly browned.

Shepherds Pie: serves about 8

Nutritional Facts for Shepherds Pie
Serving Size 417 g
Amount Per Serving
Calories 431
Calories from Fat 157
Total Fat 17.4g 27%
Saturated Fat 8.1g 40%
Trans Fat 0.1g
Cholesterol 76mg 25%
Sodium 834mg 35%
Potassium 883mg 25%
Total Carbohydrates 39.8g 13%<
Dietary Fiber 1.0g 4%
Sugars 2.1g
Protein 28.5g
Vitamin A 9% • Vitamin C 5% • Calcium 19% • Iron 70%

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