Shepherd’s Pie is a long-time family favorite supper pick. This simple recipe uses canned vegetables, making it extra easy to prepare for a midwinter supper or anytime.
Unlike plainer Shepherd's Pies (see video), this recipe adds cheese topping, making it extra popular with plenty of cheddar lovers.
Here’s how to make Shepherd’s Pie for your own family, for a carry-in meal for a friend, or for a take-along for a casual party or potluck.
First, gather your Shepherd’s Pie ingredients:
- 2 pounds lean ground beef
- 1/2 cup chopped fresh onion
- 6-8 medium potatoes (peeled)
- 1 can (15 ounces) corn
- 1 can (15 ounces) peas
- 2 Tablespoons milk
- 1/4 cup butter or margarine
- 1/2 cup shredded cheddar cheese
Follow these simple instructions to make Shepherd’s Pie:
Preheat oven to 325 (F) degrees.
Cook the ground beef in a large saucepan. While the meat is heating, chop the onion, and add it into the pan. Brown meet thoroughly.
At the same time, boil the peeled potatoes until they are soft enough to pierce easily with a fork.
Transfer the fully cooked meat-onion mix into a four-quart oblong, round, or square glass casserole dish. Use a spatula or the bottom of a drinking glass to press it into the bottom and edges of the dish.
Open the cans of corn and peas. Drain the vegetables, and discard the liquid. Spread the corn and peas evenly on top of the meat in the baking dish.
Drain and mash the potatoes. Stir in the milk and butter or margarine.
Scoop the potatoes over the vegetables, covering them completely and generously.
Top the entire Shepherd’s Pie with the shredded cheese, and bake it for 30 minutes. The Shepherd’s pie is done when the cheese is bubbling and the potatoes are starting to brown on top.
Remove the Shepherd’s Pie from the oven, and let it sit for approximately 10 minutes before serving. Cover and refrigerate leftovers.
NOTE: Two cans of mixed diced vegetables may be substituted for the corn and peas, if desired. Thrifty families may use leftover cooked vegetables (fresh, frozen, or canned) instead.
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