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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I needed a shepherd's pie recipe for our church's VBS this past summer, and after looking through recipes on 'Zaar, I based mine on Kittencal's Cheesy Shepherd's Pie Kittencal's Cheesy Shepherd's Pie Ingredients:
1 1/2 lbs ground beef (the leaner the better) |
1 medium onion, chopped |
3 -4 cloves garlic, minced |
1 tablespoon worcestershire sauce |
1 (16 ounce) bag frozen mixed vegetables |
1 (10 ounce) jar beef gravy |
3 tablespoons cream of celery soup, undiluted |
3 tablespoons condensed golden mushroom soup, undiluted |
1 (7 1/4 ounce) box instant mashed potatoes with sour cream and chives |
2 1/2 cups hot water |
1 1/3 cups milk |
4 tablespoons butter or 4 tablespoons margarine |
1 1/2 cups shredded cheese (i use a mexican 4-cheese blend) |
Directions:
1. For the Base:.
2. Brown the ground beef, onion, and garlic together; drain.
3. Cook frozen vegetables according to package directions; drain.
4. Stir the vegetables into the beef mixture and add the rest of the base ingredients, mixing well.
5. Pour into a 13x9 baking dish.
6. For the Topping:.
7. Mix both pouches of instant potatoes according to the directions on the box, using the quantities of milk, butter, and hot water as listed.
8. Stir in the shredded cheese.
9. Spread carefully over the beef mixture to the edges of the pan, being careful to seal all the edges and corners.
10. Bake, uncovered, at 350 degrees for 30-45 minutes, or until topping is golden brown and casserole is heated through (will be bubbly).
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