Shepherds Pie

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It has been a really, really long time since I have made Shepherds pie. So long in fact that I couldn’t even remember which recipe I used to use. So, I found a recipe for shepherd’s pie in one of my cookbooks that looked pretty good. Being the crazy cook that I am, I of course had to tweak it. I thought it needed a few more veggies, so I added the onion, celery, and carrot.

It turned out really good and all of us really liked it. Well except the four year old who decided that today he doesn’t like green beans. But he has been exceptionally ornery all day long, so I think it had more to do with his mood than the actual dinner. He did eventually eat it; so I’m counting that as a win.

shepherd's pie-recipe

Shepherds Pie
1# lean ground beef
1 onion, diced
1 carrot, shredded
1 stalk celery, chopped
1 can tomato soup
1 can green beans
Pepper to taste
4 cups prepared mashed potatoes
1-2 cups grated cheddar cheese
Brown meat with onion, carrot, and celery; drain. Add soup, green beans, and pepper and pour into a lightly greased 9×13″ pan. Spread the mashed potatoes over the top. Sprinkle with cheese. Bake at 350° for about 30 minutes or till hot.


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