Shepherd's Pie

Shepherd's Pie

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"This isn't the traditional Shepherd's Pie with lamb, but a quick and easy version my family loves."
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Ingredients

1 h 10 m servings 336 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1064 mg
  • 43%

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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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
  2. Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
  3. In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.
  4. Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

346
  1. 481 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

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 f...

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 c...

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...

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 ...

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...

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 v...

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 WA...

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 f...

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.

I don't know why people rate recipes either high or low when they have altered the recipe, added ingredients and even water... and complain that it's not right or soupy. I fixed this recipe pret...