recipes / Dinner / Shepherd’s Pie

Shepherd’s Pie

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.
6 Servings Meet The Cook PamProfile Pam Print
Shepherd’s Pie

Ingredients

  • 1 ½ cups cook Ground Beef
  • 10 ½ ounces Cream of Mushroom Soup
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Onion Powder
  • 12 ounces Corn, Frozen
  • 2 cups peel, cook, and mash Yukon Gold Potato
  • ½ cups Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. Mix browned meat with soup then season with salt, pepper, garlic power and onion powder.
  2. Layer meat mixture in the bottom of an 8×8 baking dish.
  3. Top with corn.
  4. Spoon potatoes on top of meat and corn, then sprinkle with cheese.
  5. Bake at 350 degrees for 20-30 minutes or until potatoes are slightly brown and cheese is bubbly.

Freezing Directions

Why would I want to freeze this?

  1. Mix browned meat with soup then season with salt, pepper, garlic power and onion powder.
  2. Layer meat mixture into indicated number of baking pans.
  3. Top with corn.
  4. Spoon potatoes on top of meat and corn, then sprinkle with cheese.
  5. Cover tightly with foil, label and freeze.

Serving Day Directions

  1. Bake at 350 degrees for 20-30 minutes, until potatoes are slightly browned and cheese is melted.

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