Pinch & Dash

Pinch & Dash

Shepherd's Pie

This is one of my dad’s favorite meals that I make. Needless to say, I’m happy to make it for him any time that he gets a craving for it. This recipe can be changed around using different vegetables or trying a different meat, like ground turkey. Usually when I make this it goes into a 9x13 cake/casserole pan, but can easily be scaled up or down. I’ve made many a large trays of this for potlucks.

What you’ll need:

9x13 cake/casserole pan
6-8 russet potatoes
Butter
Half and Half
1-2 pounds of hamburger meat (I use closer to 2), cooked and drained
1 can of whole kernel corn, drained
1 can of peas, drained
I can of diced carrots, or sliced carrots that you dice yourself
1-2 can(s) of cream of mushroom soup (I think the creamier the better)
Salt and Pepper

How to get your cooking on:

Peel, chop, and put potatoes in a pot to boil with plenty of salt and pepper. Keep in mind, the smaller the size of the chopped pieces of potato, the quicker they will cook.
When you can just mush a chunk of potato against the side of the pot with your spoon, drain potatoes.
Add butter and half and half to potatoes and cream together until they are just mashed. Add additional salt and pepper if needed.
Set aside potatoes
In a large bowl combine all three cans of drained vegetables along with cooked hamburger meat and cream of mushroom soup. Again, add additional salt and pepper if/as needed.
Place vegetable and meat mixture in the 9x13 pan and spread out evenly
Top with mashed potatoes
Bake at 350 degrees for about 20-30 minutes. You want to make sure everything has been heated through, but you don’t want your potatoes to dry out or burn on top.
 

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