Shepherd's Pie IV

Shepherd's Pie IV

23

"Shepherd's Pie is a wonderful 'company meal' to share or to send for my husband's lunches. We like to pack it in disposable containers and share it with home bound friends who are recovering from an illness or with our grandma. Since everything is in one container, it is easy to transport and hearty to eat. If desired, replace the chives with parsley."
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Ingredients

servings 564 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15x2 inch baking dish.
  2. Place ground sirloin in a large skillet over medium heat and saute 1 minute. Add chopped onion and continue to cook until meat is no longer pink and onion is beginning to brown. Pour mixture into greased baking dish.
  3. Top meat layer with green beans and cauliflower. Sprinkle cheese over vegetables, then spread evenly with cream of mushroom soup.
  4. Place potatoes in a large pot. Cover them with water and bring to a boil. Boil 10 minutes, or until tender. Drain.
  5. To potatoes add softened cream cheese and butter or margarine. Whip until all ingredients are combined. Pour in milk and continue to whip until potatoes are smooth and fluffy. Add garlic powder, salt, and pepper to taste. Spread potatoes over soup layer. Sprinkle lightly with chives.
  6. Bake uncovered in preheated oven for 35 to 45 minutes, until potatoes are golden brown.

Reviews

23
  1. 30 Ratings

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Most helpful positive review

This recipe worked well. However, I did make some changes. I used the serving converter and made enough for 5 people. I substituted frozen corn for the cauliflower and I omitted the cream cheese...

Most helpful critical review

A bit bland. Better Shepherd pis recipes on this site

This recipe worked well. However, I did make some changes. I used the serving converter and made enough for 5 people. I substituted frozen corn for the cauliflower and I omitted the cream cheese...

I found this recipe as I sought to rid the fridge of a head of aging cauliflower. It was delicious- preferable to the recipe not containing the cauliflower. I did omit the cream cheese in the re...

Great basic recipe!!! I used ground beef, minced garlic, and made my own real mashed potatoes. Hubby and I loved it but will tweak it according to our tastes. Am going to sprinkle red pepper ...

This recipe was very, very, good. It made wonderful leftovers. The only thing we changed was that we only used two onions, that was plenty. Also, we used real mashed potatoes instead of instan...

Excellent! I mashed the cauliflower w/the potatoes (can't tell it's even there). I also added about a cup of sour cream to the cream of mushroom soup. I have three recipes for Shepherds Pie, an...

This recipe was worth a second helping! Omitted the cauliflower and added mushrooms to the ground beef. My family loved it!

A bit bland. Better Shepherd pis recipes on this site

Great recipe. Never made this before. Cut down a little on the onions and cooked the vegetables a little first. Had lots of leftovers that heated up well and tasted just as good as the first ...

I was worried about making Shepherd's pie because I like spicy fun things (I am Italian!); but this recipe is very, very GOOD. I defintely loaded up on the garlic powder - but even so, this rec...