Shepherd's Pie

Let's Cook

Ingredients

6 servings
  • 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

  • 2 8x8 baking pans

Supplies

  • Foils

Directions

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

Freezing Directions

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

Serving Day Directions

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

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

Pam loves cooking and experimenting with recipes, but also understands need for convenient, healthy, budget-friendly, family friendly meals and so she prepares menus with her own young (sometimes picky) family in mind.

Published:

OAMM Cook Pam

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