I grew up in a large family (oldest of eight kids) and money was always tight. My mom was amazing however, at making frugal and filling meals and this Shepherd’s Pie is one of those meals that was on our menu rotation quite often. Years later I’ve adapted my mom’s recipe a bit, but my own family loves this childhood favorite too, and I these days I especially appreciate that it freezes well and is one of those convenient one-dish meals. Serve it with a side salad or piece of crusty bread, and you’ve got a quick and complete meal.
Pam @ onceamonthmeals.com
- 1 pound ground beef, browned
- 1 can (10.5 ounces) cream of chicken or mushroom soup
- 12 ounces frozen corn (or other veggie of your choice)
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 cups mashed potatoes
- 0.5-1 cup shredded cheese (optional)
Mix browned meat with soup; season with salt, pepper, garlic power and onion powder–or other seasonings to taste. Layer meat mixture in the bottom of an 8×8 baking dish. Top with veggies. Prepare mashed potatoes according to package directions (if using instant). Spoon potatoes on top of veggies. Sprinkle potatoes with cheese (if using). Bake at 350F for 20-30 minutes or until heated through and top of potatoes are slightly golden brown and cheese is bubbly.
After preparing Shepherd’s Pie, do not bake, instead, seal, label, and freeze. To serve: Thaw in fridge, then bake as indicated above.
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