Recipe by STP
"This isn't the traditional Shepherd's Pie with lamb, but a quick and easy version my family loves."
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potatoes, peeled and quartered
lean ground beef
1 (4 ounce) can
1 (15 ounce) can
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of celery soup
salt and pepper to taste
I gave this recipe 4 stars because I changed it a little. I used 2 jars of Heinz canned chicken gravy. (it's low fat and lower sodium than soup) I used sauteed fresh mushrooms and also added 3 cloves of garlic to the ground beef while cooking. I used frozen veggies since I think canned ones are really gross! It was really good with some cheese sprinkled on top of the potatoes the last 15 minutes of baking. My husband has requested that I make this once a week! Thanks for the great recipe - even though I tweeked it a bit - I hardly ever stick to an original recipe, though.
Don't waste your time with this one; I thought it sounded bland -- added Worcestershire, rosemary, Montreal steak seasoning, shredded Cheddar cheese, & parsley flakes. Leftovers went from the fridge to the trash can. Sorry about the brutal review, but honesty is the best policy...
Like so many other reviewers, I changed this a bit. I used 7 potatoes, boiled them for 15 minutes, then mashed in about 3 TBS Country Crock spread and a few TBS milk. For the filling, I used the ground beef, 2 stalks of celery (chopped), half a small onion (diced), a 15-oz can of kernal corn, a can of 'shrooms, and a couple handfuls of frozen peas. I omitted the celery soup. I did use a can of mushroom soup, plus a splash or three of milk and a few TBS of sour cream. Yum! As recommended by MLTS, I decided to do potatoes on the bottom, then filling, then potatoes on top. Oh, I also used an 8" square pan for a thick pie, and it was almost overflowing - in fact, I put foil under it in the oven because the filling started to ooze around the potatoes! Very tasty! Thanks for sharing, Sue! Maybe this will convince my husband that Shepherd's Pie isn't horrible!
Excellent! This is the only way I can get my toddler to eat vegetables. Here are some changes I thought made it even better, though: (I used instant mashed potatoes to save time) I started with a layer of mashed potatoes on the bottom, then a layer of shredded cheddar cheese (1 to 2 cups), then the meat/vegetable layer, then the next layer of mashed potatoes, dotted with butter, and finished it off with crunchy fried onions. Cooked an extra 10-15 mins because of extra potatoes. Yummy!!
Best shepherd's pie ever! Only thing I did differently was I added a packet of Lipton onion soup, 1 beef boullion cube and 1 cup of water to the beef. I think it made the taste of the beef stand out a little more. I let it simmer for about 5 minutes until all the liquid was absorbed then added frozen mixed veggies and the soups. I also topped it off with an italian blend of shredded cheese the last 15 minutes of cooking.
THANK YOU, THANK YOU FOR THIS RECIPE!! My whole family loved it. I did follow some of the advice from others and doubled the mashed potatoes. Also, to help give it more gravy, I used chunky vegetable soup instead of mixed vegetables - and I also added a can of whole kernel corn. I will use this recipe again and again.
Drain the liquid off the veggies!! Of course I couldn't JUST do the recipe... I added about 2tb of worcestershire sauce and 2 cloves of crushed garlic to the meat. To the potatoes (Dan Quale WAS correct) I left the peels, added milk, 1/2 stick of butter, 2 cloves of roasted garlic, and 1/2 -1/3 cup of Tillamook medium cheddar cheese (grated). Whipped untill creamy. WOW- it was great!
I like to make this with a jar of mushroom gravy instead of the cream of mushroom soup. It makes a more traditional shepherd's pie and I think adds more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 147
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