Hearty Comforting Shepherd’s Pie with Cream Mushroom Soup Magic
This Comforting Shepherd’s Pie with Cream of Mushroom Soup warms the heart, transforming pantry staples into a delicious family meal.
Equipment
- Skillet
- Oven
- Baking dish
- Mixing bowl
Ingredients
For the Filling
- 1 lb Ground Beef Use an 80/20 blend for best flavor
- 10-12 oz Frozen Mixed Vegetables Any brand will do
- 1 can Cream of Mushroom Soup Libby’s recommended, or homemade
- 1/2 cup Milk Any type of milk, including non-dairy
- to taste Salt
- to taste Pepper
For the Topping
- 1 pkg Instant Mashed Potatoes Follow package directions for best results
- 1 cup Shredded Cheese (Cheddar or Sharp Cheddar) Choose high-quality cheese for richness
Instructions
Making the Shepherd's Pie
- Preheat the Oven: Start by setting your oven to 350°F (175°C) and prepare a 9x13 inch baking dish with a light coat of cooking spray to prevent sticking.
- Cook the Beef: In a skillet over medium-high heat, cook the ground beef for about 5-7 minutes, until it’s nicely browned. Make sure to drain any excess fat.
- Add Vegetables: Stir in the frozen mixed vegetables and mix with the beef, letting them thaw and blend for a couple of minutes.
- Mix in Soup and Milk: Pour in the cream of mushroom soup along with the milk, stirring gently until combined and warmed through, about 2-3 minutes.
- Season the Filling: Sprinkle in the salt and pepper to taste and transfer the mixture to your prepared baking dish.
- Prepare the Topping: Prepare the instant mashed potatoes according to package directions, then spread evenly over the beef mixture.
- Add Cheese: Sprinkle the shredded cheese over the mashed potatoes to cover the entire surface.
- Bake to Perfection: Place the dish in the oven and bake for 10-15 minutes, until edges are bubbling and cheese is melted and golden brown.
- Let it Rest: Allow the shepherd's pie to rest for about 2-3 minutes before serving.
Notes
Optional: Garnish with fresh parsley for added color.