Clouds at Summer Sunset Casserole

Clouds at Summer Sunset Casserole

Blessed Baker

"An updated version of shepherd's pie with a beautiful presentation of colors of a summer sunset topped with a cloud of mashed potatoes and some strips of cheese that resemble the sun's rays and a bit more zing for the palate than the traditional dish."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

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  1. Preheat oven to 400 degrees. Lightly coat a 9 X 13 baking pan with non-stick cooking spray. Heat ground beef, chopped onion, Worcestershire sauce,garlic powder, and black pepper in a large skillet until beef is brown. Drain off grease. Add 1 cup of beef bouillon and 1/2 cup of Herdez Roasted Pasilla Chile sauce and heat to boiling. Pour into the baking pan. While you are browning the beef or after you have poured the beef mixture into the pan. Make the mashed potatoes by heating the 3 cups of water and 1//4 cup butter to boiling. Turn off the burner. Add 1 cup of milk and then stir in 3 cups of potato flakes until blended well. Cook your frozen vegetables about half way (according to the package instructions) on the stove or in the microwave. Drain off any water. Layer on top of the ground beef mixture. Then layer the mashed potatoes on top of those. Place your cheese strips at a slant on the top. Place in the preheated oven and bake for 15-20 minutes or until bubbly. Remove and let sit for 10 to 15 minutes and cut to serve.


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