"This is a main course dish. Add a green vegetable and a salad and you have a meal. Great for leftovers! You can use low-fat cheese to make this dish leaner." — Patti Pierce-Stone
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lean ground beef
1 (1 ounce) package
dry onion soup mix
1 (8 ounce) can
dried bread crumbs, seasoned
shredded Cheddar cheese
1 1/3 cups
1 1/2 cups
The only thing I can say is that this recipe is a 5 Star recipe, as written, what some are missing is that this makes a great leftover and only need to be re- heated in the microwave oven for a second meal. It must be made with lean ground beef or it will be very wet. I tried higher fat content ground beef and the recipe does not work well.
There are few recipes my wife want as left overs and this is one of them.
After reading the extreme difference in reviews, I was a little unsure about how this would turn out. I have to admit being disappointed. First, I had to bake it for about twice as long. Second, it wasn't terribly appetizing to look at. And third, it didn't smell very appetizing. Hate to be so crude, but it's true. I have had great success with most recipes on this website that have high ratings, and was disappointed with this one. It wasn't the worst thing I've ever fixed, but it certainly wasn't the best. The rice topping was really strange, and I just didn't care for it. Had to cover it in more than 1/2 C cheese just so we didn't have to look at it. One last thing - I didn't even try putting it in a 9 inch pie plate. I can't imagine that it would all fit. I used a small casserole dish instead.
This is fairly similar to one that has been in our family for a few generations. A casserole dish works well if you do not have a DEEP DISH pie pan (a regular pie pan is too small). We skip the onion soup mix. As the recipe says, use LEAN ground beef, not the 80-85% type. We also add in 1 cup of mixed veggies into the beef mixture. Otherwise, everything else is the same and it is always enjoyed by old and young alike. Serve with warm buttermilk biscuits and butter and you have a great meal.
Tasted good, but the direction should say to put it in a deep dish pie pan. The rice was heaping over so when I put the cheese on for the last 10 minutes, some of it melted off the top - to the bottom of the oven.
I thought this recipe was very good. I added some extra italian spices, and baked it in a 9x13 dish instead of a pie pan. It turned out great, and cooked through in the time specified in the recipe.
First of all, I FOLLOWED THE DIRECTIONS!! I had to cook it twice as long and the texture was not good at all to say the least.
This was mushy, wet,too oniony.
I didn't think this was anything spectacular. I would use this for an occasional weeknight meal because it is easy, can be thrown together quickly and quite cheap to make. Everything cooked just right in my oven. I put a solid tsp of all three herbs into the rice mixture, I think the flavor would have been lacking if I hadn't.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 473
** Calories from Fat: 211
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