Cheesey Shepherds Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz Ground beef 16 serving Onions, yellow, raw 1 oz. 2 cup Birds Eye Steam Fresh Frozen Vegetables (Mixed Veggies) .5 cup Beef broth, bouillon, consomme 1 tsp Lea & Perrins, Worcestershire Sauce 1.5 serving Garlic - minced (1 tsp) (by ELLERCADE) 1.5 cup Colby and Monterey Jack Cheese shredded 6 serving Great Value Instant Mashed Potatoes (1/3 cup) 1 can (10.75 oz) Cream of Mushroom Soup .5 cup Great Value Fat Free Milk
Prepare your instant potatoes per package mix directions.
Mix the cream of mushroom soup + 1/2 can of milk and whisk together and heat over medium low heat.
In a large skillet cook your ground hamburger. Drain grease. Add your chopped onions and cook both together until hamburger is browned and onions are translucent and soft. Add your minced garlic & worcestershire sauce and stir together. Add your beef broth and cook until moisture has been absorbed. Add your cooked & drained veggies to the meat mixture and stir together.
Pre-heat your oven to 400°. Pour your meat & veggie mixture into a 9x13 casserole dish. Pour your cream of mushroom soup mixture over the top of the meat mixture and spread out evenly.
Sprinkle about 1/2 cup of shredded cheese over the top of the soup mixture.
Spoon your potatoes over the top and spread out evenly. Salt & Pepper to taste. Sprinkle the remaining cheese on the top of your potatoes.
Cook in the oven for about 20 minutes, or until the cheese is lightly browned & the casserole dish is bubbling around the edges and in the middle.
Serve with a side of bread and enjoy!
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user LITTLEENGINE85.
Mix the cream of mushroom soup + 1/2 can of milk and whisk together and heat over medium low heat.
In a large skillet cook your ground hamburger. Drain grease. Add your chopped onions and cook both together until hamburger is browned and onions are translucent and soft. Add your minced garlic & worcestershire sauce and stir together. Add your beef broth and cook until moisture has been absorbed. Add your cooked & drained veggies to the meat mixture and stir together.
Pre-heat your oven to 400°. Pour your meat & veggie mixture into a 9x13 casserole dish. Pour your cream of mushroom soup mixture over the top of the meat mixture and spread out evenly.
Sprinkle about 1/2 cup of shredded cheese over the top of the soup mixture.
Spoon your potatoes over the top and spread out evenly. Salt & Pepper to taste. Sprinkle the remaining cheese on the top of your potatoes.
Cook in the oven for about 20 minutes, or until the cheese is lightly browned & the casserole dish is bubbling around the edges and in the middle.
Serve with a side of bread and enjoy!
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user LITTLEENGINE85.
Nutritional Info Amount Per Serving
- Calories: 509.1
- Total Fat: 30.4 g
- Cholesterol: 87.4 mg
- Sodium: 633.6 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 3.2 g
- Protein: 24.5 g