This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Chicken and Biscuits It's like a cross between chicken pot pie and chicken and dumplings. »
- - Oscar Party Recipes Win "Best Performance by a Party Host" this Sunday. »
- - February's Best Recipes See these 24 comfort food favorites. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Shepherd's Pie

By: STP

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

Rate/Review | Read Reviews (295)

11,029 Saves

What to Drink?
	Zinfandel
	Beer

Prep Time:
25 Min

Cook Time:
45 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

5 potatoes, peeled and quartered
1 pound lean ground beef
1 (4 ounce) can sliced mushrooms
1 (15 ounce) can mixed vegetables
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
3 tablespoons butter

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
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.
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.
Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.