Shepherd's Pie
Category:
Serve this tasty shepherds pie with a crisp, tossed salad.
Easy
Preparation time
Cooking time
Ingredients
For 6 Serving(s)
Recipe
- 1 1/2 lbs. russet potatoes
- 2 lbs. lean ground beef
- 2 cooking onions, diced
- 1 clove garlic, minced
- 2 cup(s) frozen corn, thawed and drained
- 1 cup(s) water
- 1 package dry onion soup mix
- 1 cup(s) grated medium or old cheddar cheese
- 1/4 cup(s) cream cheese
Shepherd's Pie Directions
Peel potatoes and cut into 1-inch chunks. Cook in boiling water for 20 minutes or until they are tender.
While potatoes are cooking, brown meat with onions and garlic in large frypan. Drain the juice. Stir in corn, water and soup mix. Cook for 4 minutes or until water is absorved. Spoon into 9x9 baking dish.
Drain potatoes, reserving up to 1/2 cup potato water. Add cheddar and cream cheese. Add water. Mash until potatoes are smooth and mixture is blended. Spoon over meat.
Cook in 375°F oven for 15 to 20 mintues or until the casserole is fully heated.