As I have mentioned in earlier posts, I have this great friend Mandy who can do everything. I swear if it amazes me sometimes. I am beginning to wonder if she is human. No normal person can know or have knowledge of that much criteria. I mean really. What is up with that!
Anyway I was never a fan of the Shepard’s Pie meal until I tried her recipe. Actually I was not even aware of her recipe until my husband wanted to it made for dinner one night and remembered when Mandy cooked for hunters one year and made her version. So I texted her right away and got the recipe.
Yes, it is good. Okay it’s not good it is amazing. The can of tomato soup adds a sweetness to it and it is just fabulous. I would love to take credit for it, but alas I can not. It’s hers. But I make it often and the kids insist on taking it in their lunches to school and then all the other kids tell my kids how they have the best mom who makes all the best meals and I feel awesome.
Here is the recipe. The picture above was right before I put it in the oven to do its magic and heat up wonderfully. I was going to take a picture afterwards, but after everyone dug in, it wasn’t as pretty, plus i didn’t get it sealed on one side with the mashed potatoes and it kind of sprang a leak which wasn’t as pretty anymore. So you only get the pretty half cooked picture!
I also doubled the meat because our packages come in 2 pounds or 2.5 pounds. So I just cooked it all, added 2 bags of frozen mixed veggies, and 3 cans of tomato soup. Maybe 2 would have been plenty, but I love to just make things bigger and bigger. It is what I do. Not sure how or why, but I always end up with my pans filled to the top with whatever I am making. They just always seem to grow.
Mandy's Amazing Shepard's Pie
- 1 pound ground beef
- 1 small onion chopped
- 1 bag of frozen mixed vegetables
- 1 can tomato soup
- 5-8 potatoes, cooked and mashed
- milk or cream
- 1/2 to 1 cup shredded cheddar cheese
Brown the ground beef and onion. Season with salt and pepper. Add the mixed vegetables and the can of tomato soup. Pour into a casserole dish.
Mash the potatoes. Add milk, cream, or butter to taste. Season with salt and butter. Drop by large spoonfuls across the top of the casserole. Then spread to cover completely. Make sure edges are sealed with mashed potatoes. Top with the cheddar cheese.
Bake uncovered for 25 minutes at 350 degrees until hot and bubbly and cheese is melted.