Marie's Shepherd's Pie
Description
In this shepherd's pie with canned vegetables, ground beef is seasoned with onion soup mix and layered with vegetables, mashed potatoes, and Cheddar.
Ingredients
•
4 large potatoes, peeled and cubed
•
2 tablespoons butter, divided
•
salt and ground black pepper to taste
•
1 pound ground beef
•
1 packet dry French onion soup mix
•
1 cube chicken bouillon
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1 cube beef bouillon
•
2 tablespoons water
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1 (11 ounce) can whole kernel corn, drained
•
1 (10 ounce) can diced carrots, drained
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1 (10 ounce) can peas, drained
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2 tablespoons paprika
•
1 cup shredded Cheddar cheese
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Place 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.
3
Melt 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.
4
Spread 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.
5
Bake 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.