Recipe Share: Shepherd's Pie

I haven't concocted any new recipes lately, but here is an oldie but goody.  It isn't often that I find a dish that  not only both my hubby and 16 year old daughter like, but both ask me for. I used to make Shepherd's Pie without any added seasoning but once I started adding the seasoning I wondered why I hadn't done it earlier. I'm sure this would be better with fresh mashed potatoes, but making it with the boxed kind makes it a really quick and easy meal. 

Shepherd's Pie

2 lbs of ground beef (we use 90% lean)

6-7 serving size mashed potatoes

2 cans tomato soup

2 cans veggies (we use corn and green beans, sometimes carrots instead of corn. You could use mixed as well, but I don't really care for canned mixed veggies.)

Garlic powder to taste

Seasoning salt to taste

Minced onion

Shredded Cheddar Cheese

Fry up the ground beef with the minced onion. 

While the ground beef is cooking, make the mashed potatoes according to directions. 

Drain and return meat to pan and add the tomato soup.

Stir in the drained veggies and seasoning.

Spread into a 9x13 or 10x15 pan (depends how thick you like your meat mixture)

Sprinkle thin layer shredded cheese on top of meat.

Spread the potatoes on top of the cheese.

Sprinkle with more cheese.

Bake at 350 degrees for 25-30 minutes until bubbling.

Enjoy!

Recipe:

Ingredients:

2 lbs of ground beef (we use 90% lean)

6-7 serving size mashed potatoes

2 cans tomato soup

2 cans veggies (we use corn and green beans, sometimes carrots instead of corn. You could use mixed as well, but I don't really care for canned mixed veggies.)

Garlic powder to taste

Seasoning salt to taste

Minced onion

Shredded Cheddar Cheese

Instructions:

• Fry up the ground beef with the minced onion. 
• While the ground beef is cooking, make the mashed potatoes according to directions
• Drain and return meat to pan and add the tomato soup.
• Stir in the drained veggies and seasoning.
• Spread into a 9x13 or 10x15 pan (depends how thick you like your meat mixture)
• Sprinkle thin layer shredded cheese on top of meat.
• Spread the potatoes on top of the cheese.
• Sprinkle with more cheese.
• Bake at 350 degrees for 25-30 minutes until bubbling.

I am sharing this recipe with our Recipe Share Blog Cruise. I invite you to stop by and see what recipes  others on the Schoolhouse Review Crew have shared this week.

Also linking to:

Melt in Your Mouth Monday
Try a New Recipe Tuesday at Home to Four Kiddos
The Gathering Spot at Mamal Diane
Tempt My Tummy at Blessed with Grace
Friday Food Frenzy at Close to Home