Marie's Shepherd's Pie Recipe

Recipe by: Marie Catalano

"A twist on the traditional shepherd's pie. I gathered ideas from family and friends and other recipes and came up with my own different and very tasty version of an old time favorite. Everyone eats this up likes it's a dessert!"

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook55 m
Ready In1 h 10 m

1Preheat oven to 375 degrees F (190 degrees C).
2Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with 1 tablespoon butter using a potato masher or fork; season with salt and pepper.
3Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion soup mix, chicken bouillon, and beef bouillon into ground beef; simmer until flavors blend, about 2 minutes. Add water if mixture is too dry.
4Spread ground beef mixture into the bottom of a 2-quart casserole dish; top with corn, carrots, and peas. Spoon mashed potato mixture over vegetable layer; sprinkle with paprika.
5Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese over mashed potato layer; continue baking until cheese is melted and bubbling, about 10 more minutes.

Footnotes

Cook's Note:
Instant potatoes can be substituted for fresh potatoes. Follow the directions on the box to make the 5 to 6 serving size (2 2/3 cups).
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients