Easy Shepherd’s Pie

| |

This Easy Shepherd’s Pie is not completely from scratch, but that’s what makes it so simple to make! 

Easy Shepherd's Pie

This easy to make Shepherd’s Pie is a family favorite. It’s one of those simple dinners that even the kids get excited about. It uses common ingredients that you probably have in your kitchen right now. You could make this tonight!

When our youngest son moved into his first apartment I collected recipes of his favorite dinners and put together a recipe book for him. That was when I realized I had never written down this recipe. I made it for him one last time before he moved out and took pictures of the step-by-step process for him. Those are the pictures below. At a later time I created some nicer final images for this simple family meal, but I decided to keep the pictures I took for my son in this post for the sake of my Momma’s heart. They are not my best pics, but they are special.

My son makes this meal regularly now, and he texts me a pic every time he makes it. Here’s how it’s done.

Easy Shepherd's Pie

Ingredients for Easy Shepherd’s Pie

  • Ground beef
  • Cream of mushroom soup
  • Milk
  • Mashed potatoes
  • Mixed vegetables
  • Shredded cheese
  • Salt and pepper

How to Make Easy Shepherd’s Pie

In a large skillet, brown the ground beef. When it is cooked through, drain off extra grease.
Reduce heat to medium-low.
Heat frozen vegetables in microwave according to package directions. Add cooked veggies to skillet with ground beef.
Add cream of mushroom soup to skillet and a little milk.
Mix together well while continuing to heating over medium-low heat.
Season with salt and pepper. Stir to combine.
Turn off the burner and pour contents of skillet into a sprayed 9×13 baking dish.

Prepare instant mashed potatoes according to package directions. Add butter if desired. 
Drop mashed potatoes by spoonfuls evenly across the top of the Shepherd’s Pie mixture.
Spread mashed potatoes with the back of a large spoon to the edges of the dish. 
Top with shredded cheese and place in a 350 degree oven. 
Cook about 10-15 minutes or until heated through and bubbly around the edges. 

 

Tips & Tricks

  • Use microwave frozen mixed vegetables and instant mashed potatoes to save time making this dinner.
  • To make this recipe ahead of time, leave off the shredded cheese and refrigerate until ready to bake. Then remove from the refrigerator and bake at 350 degrees for 15 minutes. Remove and add shredded cheese. Bake another 10 minutes.
  • Use peas and carrots instead of mixed vegetables.
  • For a thinner filling add an additional can of cream of mushroom soup and a little more milk.
  • Use Montreal Seasoning instead of salt and pepper for a bolder taste.
  • Store leftovers covered in the refrigerator up to 4 days.
Easy Shepherd's Pie
Easy Shepherd's Pie

Easy Shepherd’s Pie

This Easy Shepherd’s Pie is not completely from scratch, but that’s what makes it so simple to make! 
Prep Time 15 mins
Cook Time 15 mins
Course Main Dish
Cuisine American
Servings 8 servings
Calories 316 kcal

Ingredients
  

  • 1 lb Ground beef
  • 1 can Cream of mushroom soup
  • 1/4 cup Milk
  • 1 pouch Instant mashed potatoes 4-6 serving size
  • 1 bag Frozen mixed vegetables microwaveable
  • 2 cups Shredded cheese any kind
  • Salt and pepper

Instructions
 

  • Preheat oven to 350 degrees.
  • Spray a 9×13 deep baking dish and set aside.
  • In a large skillet, brown the ground beef. When it is cooked through, drain off extra grease. Reduce heat to medium-low.
  • Heat frozen vegetables in microwave according to package directions. Add cooked veggies to skillet with ground beef.
  • Add cream of mushroom soup and milk to the skillet and stir while continuing to heat over medium-high heat.
  • Season with salt and pepper. Stir to combine.
  • Turn off heat and transfer mixture to prepared 9×13 baking dish.
  • Prepare instant mashed potatoes according to package directions. Add butter if desired. 
  • Drop mashed potatoes by spoonfuls evenly across the top of the Shepherd’s Pie mixture.
  • Spread mashed potatoes with the back of a large spoon to the edges of the baking dish.
  • Top with shredded cheese and place in a preheated 350 degree oven. 
  • Cook 10-15 minutes or until heated through and bubbly around the edges. 

Notes

  • Use microwave frozen mixed vegetables and instant mashed potatoes to save time making this dinner.
  • To make this recipe ahead of time, leave off the shredded cheese and refrigerate until ready to bake. Then remove from the refrigerator and bake at 350 degrees for 15 minutes. Remove and add shredded cheese. Bake another 10 minutes.
  • Use peas and carrots instead of mixed vegetables.
  • For a thinner filling add an additional can of cream of mushroom soup and a little more milk.
  • Use Montreal Seasoning instead of salt and pepper for a bolder taste.
  • Store leftovers covered in the refrigerator up to 4 days.

Nutrition

Calories: 316kcalCarbohydrates: 16.7gProtein: 27.1gFat: 15.2gSaturated Fat: 7.9gCholesterol: 81mgSodium: 469mgPotassium: 341mgFiber: 2.5gSugar: 2.1gCalcium: 247mgIron: 12mg
Keyword casserole, family meal
Tried this recipe?Let us know how it was!

Love it? Pin it!

family dinners recipes

Need More Easy Dinner Recipes?

Find more easy dinner ideas your family will love.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.