Casseroles · Southern

Shepherd’s Pie

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Yields1 Serving

 1 lb cooked ground beef, Can use more if you like
 1 tbsp dry Italian seasoning
 23 cups mashed potatoes
 1 ½ cups shredded mild cheddar cheese
 ½ cup sour cream
 12 oz bag frozen vegetable mix, small carrots, not big
 10 oz can french onion soup
 1 packet beef gravy mix .87 ounces

1

In large saucepot, place frozen vegetables. Cover with water and place over medium high heat until they just come to a boil. Drain veggies and set aside.

2

In the same sauce pot, combine french onion soup, dry gravy mix, and Italian seasoning. Stir well and place over medium high heat, stirring often, until just heated through. Remove from heat and stir in cooked ground beef and drained vegetables.

3

In large mixing bowl combine mashed potatoes, sour cream, and 1 cup of cheese. Stir well to combine.

4

Pour ground beef filling into bottom of an 8x8 baking dish. Top with mashed potatoes and spread to cover. Top with remaining cheddar cheese.

5

Bake, uncovered, at 350 for 30 minutes.

 

Recipe from Southern Plate

Ingredients

 1 lb cooked ground beef, Can use more if you like
 1 tbsp dry Italian seasoning
 23 cups mashed potatoes
 1 ½ cups shredded mild cheddar cheese
 ½ cup sour cream
 12 oz bag frozen vegetable mix, small carrots, not big
 10 oz can french onion soup
 1 packet beef gravy mix .87 ounces

Directions

1

In large saucepot, place frozen vegetables. Cover with water and place over medium high heat until they just come to a boil. Drain veggies and set aside.

2

In the same sauce pot, combine french onion soup, dry gravy mix, and Italian seasoning. Stir well and place over medium high heat, stirring often, until just heated through. Remove from heat and stir in cooked ground beef and drained vegetables.

3

In large mixing bowl combine mashed potatoes, sour cream, and 1 cup of cheese. Stir well to combine.

4

Pour ground beef filling into bottom of an 8x8 baking dish. Top with mashed potatoes and spread to cover. Top with remaining cheddar cheese.

5

Bake, uncovered, at 350 for 30 minutes.

Shepherd’s Pie

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