Beef Noodle Shepherd's Pie Recipe - Allrecipes.com
Beef Noodle Shepherd's Pie Recipe
  • READY IN 45 mins

Beef Noodle Shepherd's Pie

Recipe by  

"I don't know where I got this recipe, but my family really likes it! When I'm in a hurry, I use Idaho instant potatoes."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a medium skillet, brown beef over medium high heat and drain. Stir in water, soup mix and elbow macaroni; let simmer all together for 5 minutes.
  3. Pour mixture into a 9x13 inch baking dish. Top with potatoes and sprinkle with paprika. Bake in the preheated oven for 15 to 20 minutes and serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2005

Yum! This recipie was really good for a quick dinner. (Although it definitely needed some tweaking) I used 6 servings of potatoes to just barely cover the 9x13. I added chopped onions to the beef, and cooked the macaroni for about 10 minutes (until it was done) while adding a little water every few minutes to keep it from burning. I also put gravy over the beef mix, and I put cheese over the potatoes. It turned out great!

 
Most Helpful Critical Review
Jul 10, 2007

This is yummy comfort food, but I'm giving it three stars because I had to make some changes. After reading the reviews, here's what I did: used 1 1/2 pounds of beef, boiled the noodles separately for 8 minutes (to al dente), added 1 can of cream of mushroom and 1 cup of frozen mixed vegetables to the beef, noodle, onion soup mix, and I topped it with 10 servings of instant mashed potatoes and shredded colby jack cheese. Without the cream of mushroom soup, I think it would be good served with beef gravy. Like I said, this is yummy comfort food!

 
Jul 10, 2007

We found the noodles & potatoes to be redundant so I used 1 10 oz box of frozen mixed veggies instead (I partially thawed them 1st). Also, we found this to be too bland for our tastes so I added worcestershire sauce, onion powder, pepper & a couple shakes of Tabasco for more flavor. 6 servings of potatoes left a thin frosting on top. I will use 8 servings the next time.

 
Nov 16, 2005

what can you say bad about this recipe? Everyone likes it and it's super easy to make after a long day at work. Plus, you can customize it according to your tastes or what you happen to have on hand that day. I always add corn & mushrooms. I also, like other reviewers, make more potato's than the recipe calls for. I've found that making a serving for 6 (according to the box) covers a 9x13 pan perfectly. We also add the cheese during the last 10 min's of baking - just enough to melt it. Great recipe for a cold winter's day !! Thanks Cathy

 
Dec 14, 2003

I used Onion Soup mix (store didn't have beef onion flavor) and it worked out fine. I made enough mashed potatoes for 10 servings (according to product box) - and that was just right. 2 cups of mashed potatoes is definitely not enough to cover a 13x9 pan. I added 1 can of corn, and 1 can of green beans, and topped it all off with both paprika and shredded cheddar cheese. I found that 1 1/2 pounds of ground beef was the perfect amount. Hubby loved it, it was very flavorful and a great comfort food!

 
Jul 23, 2003

I had to use Beef Onion Soup Mix too. This was very good but I would add some vegetables to it the next time i make it.

 
Sep 15, 2006

My family loved this. I did not use paprika. Instead I put shredded cheddar cheese on top. It was very good.

 
Oct 17, 2005

This recipe was simple and super easy. I added 1 can diced tomatoes and used real mashed potatoes instead of instant,added frozen mixed vegetables and I put shredded cheese on top of hamburger mixture before putting mashed potatoes in. I will make this i'm sure over and over again...

 

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Nutrition

  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 614 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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